Egg-free pancakes

You won’t be able to tell the difference with these light crepes, suitable for those with an egg intolerance

  • Prep:5 mins
    Cook:25 mins
    Plus resting
  • Easy

Nutrition per serving

  • kcal 91
  • fat 2.9g
  • saturates 1.8g
  • carbs 13.3g
  • sugars 1.8g
  • fibre 0.7g
  • protein 2.7g
  • salt 0.1g


  • 125g plain flour
  • egg replacer, equivalent to 1 whole egg (we used Orgran No Egg - see tip)
  • 300ml milk
  • butter, for frying
  • orange segments and agave syrup, to serve


Egg replacer
Egg replacers such as Orgran No Egg are available from large supermarkets and health food shops. In this recipe we used 1 tsp Orgran mixed with 2 tbsp water as per the instructions on the box. This is equivalent to 1 whole egg.


  1. Put the flour in a bowl and make a well in the centre. Pour in the egg replacer and a quarter of the milk. Use an electric whisk to thoroughly combine the mixture. Pour in another quarter and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

  3. Serve with orange segments and a drizzle of agave syrup or the pancake filling of choice.

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