Eggless Pancakes

Eggless Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Cup All Purpose Flour

  • 1

    Teaspoon Sugar

  • ¼

    Teaspoon Ground Cinnamon

  • 2

    Teaspoons Baking Powder

  • 1

    Cup Milk (I used 1%)

  • 1

    Tablespoon Vegetable Oil (I used Olive Oil)

  • 1

    Tablespoon Water

  • 1

    Teaspoon Vanilla Extract

  • 2

    Tablespoons Butter

  • Optional toppings: Blueberries, Strawberries, Bananas, Whipped Cream and Maple Syrup

Directions

Whisk together all the dry ingredients in a large mixing bowl. Measure 1 cup of milk in a liquid measuring cup and add the oil, water and vanilla extract. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes. Heat a griddle or frying pan at medium-high heat. Once the pan is hot add the butter and let it melt. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter. When the pan is hot enough, pour a 1/2 cup of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.


Nutrition

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