Hello! I have been feeling pretty under the weather lately which means I crave carbs and don’t want to do a lot of cooking. Last night I really wanted to eat pancakes, but we were out of eggs. Well actually we had eggs but their sell by date was March 5th. And I was NOT cracking into those puppies! Why I’ve only used 4 eggs out of the dozen I bought back in March is a long, tragic story, one I will probably never share, but suffice it to say I hate eggs and only use them when baking things like cookies or pancakes.
Anyways, enough about my childhood traumas, I googled eggless pancakes to see if that was possible and it was! I tried this recipe and thought I would share how they turned out!
1 cup flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Sprinkle of ground ginger
1 cup milk (I used skim, you could also use almond milk or soy to make these vegan pancakes)
1 teaspoon vanilla
1 tablespoon vegetable oil
2 tablespoons butter, melted.
Mix dry ingredients together. Add milk, vanilla, and oil. Stir well. Melt butter and add to batter. Pour batter (approx 1/4 cup) onto skillet heated to medium. Once bubbles appear and burst, flip pancakes. Cakes will be light and fluffy; do not overcook.
These pancakes were very good!! They were very light, fluffy, and had a slightly sweet flavor. You wouldn’t need much syrup and I actually topped mine last night with warmed homemade applesauce. Yum! These pancakes were not “hearty” as my normal pancake recipe, but my normal recipe contains oatmeal and whole wheat flour. I don’t think I would add blueberries to the mix because of how light they were, but you could definitely top them with your fruit of choice. Overall, I don’t think they will surpass my Oatmeal Pancakes just because I prefer that heartier taste, but they were delicious and I will definitely use this recipe again!
What is your favorite way to make pancakes?