Delicious fluffy and indulgent pancakes, ideal for breakfasts and snacks. Without milk and without eggs, perfect also for those with food intolerances.
Step 1 of 6: In a bowl, combine the flour, baking powder, sugar and a pinch of salt.
Step 2 of 6: Add the water little by little, stirring to avoid lumps.
Step 3 of 6: When the water has also been incorporated, add the oil, stirring until you obtain a smooth batter.
Step 4 of 6: Heat a little oil in a pan, pour in 2 or 3 tablespoons of batter for each pancake.
Step 5 of 6: When the edges start to cook, flip the pancake and continue cooking until it is done.
Step 6 of 6: Serve with powdered sugar, maple syrup, fresh fruit or spreadable cream.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Nickel to be checked · Allergens detected: Gluten and Peanuts
| Average values | Per serving64 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,175 kJ281 kcal | 1,829 kJ437 kcal |
| Fat | 12.77 g | 19.87 g |
| of which saturated fatty acids | 2.15 g | 3.35 g |
| Carbohydrates | 39.94 g | 62.17 g |
| of which sugars | 13.7 g | 21.32 g |
| Fibre | 0.82 g | 1.28 g |
| Protein | 4.14 g | 6.45 g |
| Salt | 0.6 g | 0.94 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
