Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup skim milk
- 1/4 cup fat-free egg substitute
Preparation
Step 1
For thinner pancakes, use up to 1 1/4 cups skim milk.
For thicker pancakes, use only 3/4 cup skim milk.
Banana Pancakes: Stir 1/2 cup mashed bananas into the wet ingredients.
Buckwheat Pancakes: Replace 3/4 cup of the all-purpose flour with 3/4 cup buckwheat flour.
Buttermilk Pancakes: Replace the baking powder with 1/2 teaspoon baking soda. Replace the skim milk with buttermilk.
In a medium bowl, combine the flour, baking powder, sugar and salt; set aside.
In a small bowl, whisk together the milk and egg substitute. Gently stir the milk mixture into the flour mixture just until a lumpy batter forms.
Coat a griddle or large no-stick skillet with no-stick spray. Warm over medium heat for 1 minute.
For each pancake, pour 1/4 cup of the batter onto the hot griddle. Cook for 2 to 3 minutes, or until the top of the pancake bubbles and the bottom is lightly browned. Turn the pancake over and cook for 2 minutes, or until the bottom is lightly browned. Transfer to a serving plate and cover to keep warm.
Repeat with the remaining batter.