Favorite Pancakes (without eggs)

Ingredients

1 1⁄4 cups

all-purpose flour

1 tablespoon

baking powder

1 tablespoon

sugar

1⁄4 teaspoon

salt

1 cup

non-fat or 1% milk

2 tablespoons

vegetable oil

2 tablespoons

water

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. 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.
  5. 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.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick.
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt

– See more at: https://foodhero.org/recipes/favorite-pancakes-without-eggs#sthash.4trHcIwn.dpuf

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