Egg Free Pancakes

Name: Egg Free Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 185 g all-purpose flour, see notes; 10 g baking powder; 15 g sugar; 2 g salt; 225 g nonfat or 1% milk; 18 g vegetable oil

These egg-free pancakes are fluffy and easy to make, perfect for a quick breakfast or brunch.

30mCook

15mPrep

MedDifficulty

0Forks

0Cooked

Ingredients

185 gall-purpose flour (see notes)
10 gbaking powder
15 gsugar
2 gsalt
225 gnonfat or 1% milk
18 gvegetable oil

Instructions

Step 0 of 7 completed

Mix together flour, baking powder, sugar and salt in medium bowl.

Combine milk and oil. Add to dry ingredients.

Stir just until moistened.

Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet).

For each pancake, pour about 1/4 cup of batter onto the hot griddle.

Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.

Refrigerate leftovers within 2 hours.