Prep 5 mins
Cook 10 mins
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.
- 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.)
- 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.
These pancakes really are easy! I followed the recipe as written using Silk Vanilla Soy Milk and was quite pleased with the result. The pancakes were moist and slightly fluffy. The flavor was a bit on the bland side, but they were an excellent vehicle for real maple syrup. I might try adding just a dash of nutmeg next time. I will definitely be making these again.