Eggless Pancakes Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1 Cup All Purpose Flour

1 Teaspoon Sugar

1/4 Teaspoon Ground Cinnamon

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cup Milk (I Used 2%)

1 Tablespoon Vegetable Oil

1 Tablespoon Water

1 Teaspoon Vanilla Extract

2 Tablespoons Butter

Directions

Whisk together the dry ingredients.

In a liquid measuring mug, measure 1 cup milk. To that add the vegetable 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 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 ladleful 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

• Serving Size: 6 g
• Calories: 157 kcal
• Total Fat: 7.2 g
• Saturated Fat: 3.4 g
• Cholesterol: 14 mg
• Sodium: 145 mg
• Total Carbohydrate: 19.5 g
• Dietary Fiber: 0.7 g
• Total Sugars: 2.7 g
• Protein: 3.5 g