Eggless Pancakes
Rob and I returned home from a 10-day getaway last weekend and we somehow survived an eggless week. We were in Honolulu for a conference and a bit of R&R. Since arriving back home, it’s been a week of transition; we’ve been fighting jet lag (Honolulu is a 6 hour time difference), I’ve just started a new job, life suddenly got real and poor Rob is trying to catch up from being away while preparing for his next travel.
Eggless in Boston
I stared blankly at the empty cooler at our neighborhood grocery. I was tired and all I wanted was a dozen eggs to make a delicious breakfast omelet. But, there were no eggs. Rob and I eat eggs every single day. Eggs are a staple in our house. The grocery is under a complete renovation and from what I understand, deliveries are temporarily halted until the renovations conclude though the store is remaining open. But, no eggs.
All I could do was smile. I was polite and left, my hands in my pockets, wondering, “What would we do? What would we eat?” Here we are sleep-deprived while I’m trying to figure out a brand new job, and the last thing I need is my stomach growling from hunger pains because I didn’t get my daily protein kick.
Protein Pain
I know, I’m a bit dramatic about my eggs… but life with diabetes has taught me the importance of having a good protein source, like eggs, with meals.
The week continued. We dined on things like cottage cheese and yogurt with our breakfast, but no eggs.
On Saturday morning, we slept in until 9:30 AM which was late for us. We were still exhausted. I lay beside Rob and all I could think about was the fact that it was the weekend and how we were due for a decent breakfast.
Breakfast Delivery?
So, I caved and decided to give the new UberEATS a try. I got up, found my phone, and ordered two, 2-egg omelets for breakfast from a local restaurant called My Cousins Place. Perfection. The omelets arrived and Rob and I were happy. Not only was the service prompt but the omelets were delish! BTW, if you haven’t tried UberEATS yet (it’s still kinda new), you can use my code, eats-laurag195 to save $10 off your first order if you like! I probably get some sort of perk too.
A New Sunday Delight
Our Peapod grocery delivery wasn’t scheduled to arrive until tonight (Sunday) so this morning I had to get creative.
Rob and I enjoyed some left-over meat loaf from dinner last night, a bit of fruit and these delicious eggless pancakes. Normally, I don’t eat a lot of flour just because it’s a challenge on my blood sugars; I generally opt for lower glycemic carbohydrate sources. However, I liked these pancakes so much that they will likely end up on our table again… whether we have eggs, or not. These eggless pancakes were still eggcellent.
Actually, I like them better than any pancake I have ever made.
Eggless Pancakes
Ingredients
- 1 cup flour
- 1 tsp stevia
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1 cup almond milk, unsweetened
- 1 tbsp water
- 1 tsp vanilla extract
- 2 tbsp butter, melted
Instructions
- Whisk together the dry ingredients.
- In a separate bowl, measure 1 cup milk and add butter, water and vanilla extract.
- Heat a griddle or frying pan to medium-high heat. Drizzle with oil to prevent the pancakes from sticking. Blot excess.
- Add wet ingredients to the dry ingredients. Do not over-mix. Set aside for a couple of minutes.
- When the pan is hot enough, pour a ladleful of batter (approximately 1/4 cup) on the pan for each pancake. Cook until bubbles appear.
- Carefully flip the pancake and cook until golden brown.
Notes
Try adding 1/2 cup of fruit (such as blueberries or strawberries) or nuts and/or chocolate chips for a delicious variation.
Adapted from egglesscooking.com
I hope you enjoy these pancakes as much as we did. Comment below and let me know what you thought!
