Breakfast, Sweet, To the Crumb

2 Eggless Pancakes and an Eggless French Toast

During this time, I have been experimenting a lot with food, especially, snacks and sweet stuff. I still have a lot of allergies that I have brought along with me since childhood. Although they are not as intense as before, I am not fond of having allergies all over my face, arms, and/or body. Today, the allergen I tackle is one of the most commonly used ingredients in baking and cooking, the egg. Trying to avoid any allergic reactions, I create 3 eggless breakfasts, well, two versions of a pancake and a french toast, with the help of great recipes I found online.

Watch my video to see how I made them!

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Buttermilk

What is it?

Well, according to Wikipedia, it is the liquid left behind after churning butter out of cultured cream. The acid in the buttermilk forms a reaction with sodium bicarbonate, also known as baking soda, to generate carbon dioxide and function as a leavening agent.

How can it be made?

Buttermilk is not easily accessible in both places I’ve lived but it is actually simple to make. The ratio of creating buttermilk is 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 15 minutes and there you go, it is ready to use.

Eggless Recipes you should totally try

Fluffy Eggless Buttermilk Pancakes

For the first eggless formula, I found this great recipe by MAINE SNAP -Ed for pancakes that already do not require eggs but I still did not have all the ingredients. I tweaked the recipe a little to try and get the same results. Watch the video above to see how I did. Right here, I’ve written my adapted version of the recipe.

Ingredients

Dry Ingredients
  • 1 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup buttermilk
  • 2 tbsps vegetable oil
  • 3 tbsps water

Instructions

  1. MIX all dry ingredients
  2. MIX all wet ingredients
  3. COMBINE wet and dry ingredients
  4. GREASE pan with oil
  5. HEAT pan, skillet, or griddle over medium-high heat
  6. POUR in about 1/4 cup (4 tablespoons) of batter for each pancake when pan is hot enough
  7. FLIP the pancake over when the top is bubbly, a few bubbles have burst, and the edges begin to appear dry
  8. HEAT until bottom is brown and dry, about 5 minutes each side

You can throw in your fave spices like cinnamon or nutmeg to give it more flavor!

Eggless Banana Pancakes

This next pancake is adapted from eHOW Food’s cookingguide channel on YouTube where they use baking soda instead of baking powder, which is great for me because I only have baking soda right now. However, they use eggs, so again I tweaked the recipe to rid my worry of getting allergies.

Ingredients

Dry Ingredients
  • 1 cup flour
  • 2 tbsps sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
Wet Ingredients
  • 1 mashed banana
  • 1 cup buttermilk

Instructions

  1. MIX all dry ingredients
  2. MIX all wet ingredients
  3. COMBINE wet and dry ingredients
  4. GREASE pan with butter or oil
  5. HEAT pan, skillet, or griddle over medium-high heat
  6. POUR in about 1/4 cup (4 tablespoons) of batter for each pancake when pan is hot enough
  7. FLIP the pancake over when the top is bubbly, a few bubbles have burst, and the edges begin to appear dry
  8. HEAT until bottom is brown and dry, about 1 minute each side

Eggless Banana French Toast

Who doesn’t love a Classic French Toast? This recipe from CopyKat Recipes is one of my favorites and go-tos. However, as I am really trying to avoid any allergens, especially in this time where health is of utmost concern, I substituted the egg for a whole mashed banana. I’d say it still turned out pretty good. I’ve jotted down the changes I made to the recipe below.

Ingredients

Mixture
  • 1 mashed banana
  • 1/4 cup milk
  • 1 tbsp sugar
  • 1/8 tsp salt
When toasting
  • 4 slices of bread
  • 2 tsps butter

Instructions

  1. MIX all ingredients for the mixture in a shallow bowl
  2. MELT the butter in your pan or skillet over medium-low heat
  3. HEAT pan, skillet, or griddle over medium-high heat when butter is melted
  4. DUNK your slice of bread into the mixture, coating both sides of the bread
  5. TRANSFER the slice of bread onto the pan
  6. FLIP the bread over after about 2-3 minutes
  7. TOAST the other side for about 2-3 minutes as well

Enjoy!

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