Pancakes With Vanilla Banana Using An Egg Replacer Recette

Indulge in these light and fluffy pancakes, made egg-free with a delicious vanilla banana topping! This recipe uses a simple egg replacer, making it perfect for those with egg allergies or preferences. Inspired by recipe #173220 and a classic pancake recipe, this creation is a delightful twist on a breakfast favorite. The caramelized banana topping adds a touch of sweetness and warmth, creating a truly unforgettable breakfast or brunch experience.

Préparation 20 min

Cuisson 45 min

Calories 423 kcal

Protéines 14g

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Pancakes With Vanilla Banana Using An Egg Replacer

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pancakes With Vanilla Banana Using An Egg Replacer

Plain Flour
1 cup milk
Egg Substitute
2 tablespoons water
2 tablespoons vegetable oil
Cooking Spray
2 ripe bananas, sliced
1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons orange juice
Butter
1/4 teaspoon ground cinnamon
Vanilla Ice Cream

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Comment préparer Pancakes With Vanilla Banana Using An Egg Replacer

Preheat your griddle or non-stick pan over medium heat.
**Prepare the Vanilla Banana Topping:** Peel and slice 2 ripe bananas into a small casserole dish. Pour over 1 teaspoon vanilla extract, 2 tablespoons brown sugar, 2 tablespoons orange juice, and 1 tablespoon chopped butter. Sprinkle with 1/4 teaspoon cinnamon.
Cover the casserole dish tightly with foil to prevent steam from escaping and place it under the broiler for 10-12 minutes, or until the bananas are softened and caramelized, stirring halfway through.
**Make the Pancake Batter:** In a medium bowl, whisk together 2 tablespoons egg replacer and 2 tablespoons water until completely smooth.
Add 1 cup milk, 1 cup all-purpose flour, and 2 tablespoons vegetable oil to the wet ingredients. Whisk until a smooth batter forms. (A hand blender works great!)
Lightly spray your preheated griddle or pan with cooking oil.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
**Assemble and Serve:**
**For Large Pancakes:** Place one pancake in the center of a plate. Spread a generous portion of the vanilla banana topping down the center. Roll the pancake, slice it in half, and drizzle with the banana topping juices. Add a scoop of vanilla ice cream (optional).
**For Small Pancakes:** Stack several pancakes on a plate. Top with the vanilla banana mixture and ice cream (optional). Drizzle with the banana topping juices.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

96g

Fat

31g

Carbs

21g

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Questions fréquentes

Combien de temps faut-il pour préparer Pancakes With Vanilla Banana Using An Egg Replacer ?

Pancakes With Vanilla Banana Using An Egg Replacer prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Pancakes With Vanilla Banana Using An Egg Replacer ?

Pancakes With Vanilla Banana Using An Egg Replacer contient environ 423 calories par portion, avec environ 14 g de protéines, 21 g de glucides et 20 g de lipides.

De quels ingrédients ai-je besoin pour Pancakes With Vanilla Banana Using An Egg Replacer ?

Les principaux ingrédients de Pancakes With Vanilla Banana Using An Egg Replacer sont Plain Flour, Milk, Egg Substitute, Water, Oil, Cooking Spray. Consultez la liste complète avec les quantités ci-dessus.