i want to do a breakfast recipe without eggs??

Question

I wanted to do pancakes but found out that i have no eggs at all. is there any other recipe (breakfast) in which eggs are not needed??

Answer 1

~~~~~~~~~~ Homemade Hazelnut and Sultana Rolls ~~~~~~~~~~

The chopped nuts in these unusual rolls give them a crunchy texture. They taste delicious served warm for breakfast with honey, or as a high-fibre accompaniment to savoury dishes and salads.

1lb/450g wholemeal flour
1 tsp salt
2 tsp caster sugar
1oz/25g butter
1 sachet easy-blend dried yeast or ½ oz / 15g fresh yeast
2 ½ oz/65g hazelnuts
2oz/50g sulatanas

Sift the flour, salt and sugar into a large bowl, then tip any bran remaining in the sieve into the bowl. Rub the butter into the flour. Add easy-blend yeast to the flour and mix well, or dissolve the fresh yeast in ½ pint/285ml of tepid water. Make a well in the centre of the flour and either pour in the water and yeast or ½ pint/285ml of plain tepid water. Mix to form a dough. On a lightly floured surface, knead for 10 minutes, until the dough feels smooth.
Place the dough in a clean bowl, cover with plastic film and leave in a warm place for about 1 hour until the dough has doubled in size. Chop the hazelnuts.
Turn the risen dough onto a lightly floured surface and flatten the air bubbles out of it. Re-knead for 2-3 minutes, then flatten again. Place the sultanas and 2oz/50g of the hazelnuts in the centre and bring the edges of the dough over to enclose them. Knead until the fruit and nuts are evenly distributed.
Grease a baking sheet and divide the dough into 12 balls. Arrange the balls on the sheet and loosely cover with plastic firm. Leave in a warm place for about 2 hours, until the rolls have doubled in size.
Brush the rolls with a little cold water or milk and sprinkle with the remaining nuts. Sift a little flour over the tops and bake for 15-20 minutes, until the rolls are golden-brown. Cool on wire racks.

Enjoy! Good luck!..._;-)

Answer 2

1

Answer 3

Here's an egg-free pancake recipe:

FLUFFY EGGLESS PANCAKES

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Polly

Answer 4

This is a delicious breakfast casserole made with no eggs. Ingredients: Servings: 4 4 4-6 Servings Size Update 30 ounces frozen hash browns, thawed 16 ounces French onion dip 1 lb ground sausage, browned 2 cups sour cream 2 cups shredded cheddar cheese 1 combine first 4 ingreients and one cup cheese -- mix well. 2 spread in a greased 13x9" baking pan -- 3 bake at 350* for 45 minutes. 4 sprinkle with remaining cheese.bake for additional 15 minutes.

Answer 5

Try this recipe:
INGREDIENTS
1/2 cup skim milk
2/3 cup water
1/4 cup butter, melted
2 tablespoons vanilla extract
1 cup all-purpose flour
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
DIRECTIONS
In a medium bowl, mix together milk, water, melted butter, and vanilla extract. In a small bowl, thoroughly mix flour, sugar, and salt. Whisk flour mixture into milk mixture until batter is smooth. Cover and refrigerate 2 hours.
Warm a medium skillet over medium-high heat. Coat pan with a small amount of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan to allow batter to spread out thinly. Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter.


They aren't quite pancakes, but crepes are great for breakfast, they are light, and tasty with fruit spread or syrup.

Answer 6

yes--you can substitute yougurt 1-2 tablespoons instead of eggs--the egg part creates a gooey-ness and fluffiness-but you can still get some of the gooey part from adding extra oil or honey, etc...And this is for pancakes--many people make pancakes that do not have eggs in them...some are allergic, etc...

You could do oatmeal--with or muffins..again--eggs are not needed for this--there are lots of egg free recipes...

Answer 7

Try egg-less french toast:
6 slices bread
3/4 cup pure maple syrup

Brush syrup liberally over toast on both sides. Stack and press under waxed paper for 5 minutes, until thoroughly saturated. Heat non-stick pan to med-hi and generously butter pan, place bread in pan without crowding, cook to golden brown and serve warm with a pat of butter.
Not lo-cal... no maple syrup? got Bisquick?

Answer 8

Good ole grits,
or corn bread fritters, make up some corn bread batter,without the eggs, only a little thicker, and fry it up like you would pancakes. You want to use plain corn meal not the self rising.

Answer 9

you dont need eggs to make pancakes, they will be a little on the thin side but u can just add a little more water/mils to the mix (but not too much, If you want thicker pancakes, add mroe flour

Answer 10

Sausage patties in a toasted bread sandwich with lettuce.

Grits with butter, salt and pepper with toast.

Oatmeal porridge with sliced bananas and honey (cinnamon is optional).

Fried potatos, green bell peppers, onions, hamburger and cheese all topped by a picante sauce or some tobasco.

Cold cereal with sugar and milk.

Bulgar or cracked wheat with honey or sugar...throw in strawberries, blueberries or blackberries for pinache.

Milk gravy with sauteed hamburger chunks in it served over toast, (in the military this is called SOS which I believe you can probably figure out...it's really good, but they serve it so often that guys get tired of it)