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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Makes a large stack of every day pancakes. Batter is very easy to manage. Modified from Vegan recipe 128637 so I can remember it. You can use an egg substitute if you have no egg. Ingredients:
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 cups water |
2/3 cup powdered milk |
2 tablespoons vegetable oil |
1 egg |
2 pinches salt |
Directions:
1. Measure out dry in a dry bowl.
2. Whisk to make sure they are equally incorporated.
3. Add remaining ingredients.
4. Mix until incorporated well.
5. Spray pan lightly with non-stick cooking spray.
6. Use a paper towel to wipe off excess.
7. Add 1/4 cup of batter for each pancake.
8. Using flat spatula wait until bubbles form on ends and middle to flip to other side. Cook 30 seconds longer and remove to plate.
9. Top with 2 Tablespoons of peanut butter for 1 serving of protein.
10. To get a pinch of salt add a small amount to your palm and use your first two fingers and thumb to grab the salt. Just pinch and throw into batter.
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