Easy Eggless Whole Wheat Cinnamon Pancakes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This is a simple recipe for eggless pancakes that does not call for any egg substitute. Can also be vegan if you use a milk substitute. Ingredients:
2 cups whole wheat flour |
1 tablespoon baking powder (i recommend rumford) |
1/4 teaspoon salt |
2 teaspoons cinnamon |
1/2 cup cooking oil |
2 1/4 cups milk (i have the best results with rice milk or dari-free.) or 2 1/4 cups non-dairy milk substitute (i have the best results with rice milk or dari-free.) |
Directions:
1. Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down - even way down, and cook them more slowly. And don't flip until there are bubbles on the top.
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