Prep 5 mins
Cook 15 mins
My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1⁄4 teaspoon cinnamon
- 2 cups milk
- 2 tablespoons water
- 3 tablespoons canola oil
- 1⁄4 teaspoon vanilla
- Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
- Mix all the dry ingredients.
- Add the milk, water, oil, and vanilla.
- Mix well, but don't over stir; a few lumps are okay.
- Drop 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
I'm fasting for a Hindu holiday. I made some additions though. Melted butter, sugar, salt and no oil. Came out just fine. Consistency wise you can tell the difference but I'll definitely cook again.
My daughter was also recently diagnosed with an egg white allergy. Now she can still enjoy pancakes thanks to your great recipe! The pancakes turn out super fluffy. Next time I make it, I will make smaller portions so the pancakes cook thoroughly, replace 1 cup white flour with whole wheat flour, and add some bananas, and a little more sugar and a dash of salt.
These are okay if you like your pancake super thick, but if you're concerned about shape or doneness, I'd add two more tablespoons of water to get the battery to run out and round of your pancakes a bit more. Add no more than 3 extra tablespoons, though.