Vegan pancakes made with OGGS recipe

OGGS egg free vegan pancakes

Egg free vegan pancakes

 

We’ve made these fluffy vegan pancakes using OGGS and their recipe.

So what are OGGS?  OGGS are chickpea water-based Aquafaba, that whips and whisks just like an egg. So they are perfect for vegan baking and egg-free cooking.

OGGS vegan eggs

Each OGG carton is the equivalent to 4 eggs.  They are Low kcal, fat free and have no added sugar.

But do vegan OGG pancakes taste good? Here’s your answer…

OGGS egg free vegan pancakes

 

Ingredients

380g plain flour
2tsp baking powder
130g caster sugar
250ml OGGS Aquafaba
7tbsp vegetable oil
A squeeze of lemon
150ml dairy-free milk
Margarine

Method

Combine all the dry ingredients together in a large bowl.
Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and milk.
Add the dry mixture to the wet mixture, little by little, until you’ve made a smooth thick batter.
Rest the pancake batter in the fridge for 30 minutes.
Heat a non-stick frying pan over a medium heat and add a knob of margarine.
Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.
Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up.

baking equipment

 

OGGS egg free vegan pancakes

OGGS egg free vegan pancakes

For more recipes using OGGS – visit their website here

OGGS egg free vegan pancakes

Vegan pancakes made with OGGS

Course Breakfast, Dessert

Ingredients
  

  • 380 g plain flour
  • 2 tsp baking powder
  • 130 g caster sugar
  • 250 ml OGGS Aquafaba
  • 7 tbsp vegetable oil
  • A squeeze of lemon
  • 150 ml dairy-free milk
  • Margarine

Instructions
 

  • Combine all the dry ingredients together in a large bowl.
  • Next, whisk up your OGGS® Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy and then add the oil, lemon juice and milk.
  • Add the dry mixture to the wet mixture, little by little, until you’ve made a smooth thick batter.
  • Rest the pancake batter in the fridge for 30 minutes.
  • Heat a non-stick frying pan over a medium heat and add a knob of margarine.
  • Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.
  • Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up.
Keyword breakfast, dessert, pancakes

OGGS egg free vegan pancakes Link to Foodie Explorers Amazon Page listing all products.


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Vegan pancakes made with OGGS

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Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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