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    You are in: Home / Recipes / Fluffy Eggless Pancakes Recipe
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    Fluffy Eggless Pancakes

    Fluffy Eggless Pancakes. Photo by Jay3fer

    1/2 Photos of Fluffy Eggless Pancakes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    L00k's Note:

    I poached this recipe from cooks.com (it was submitted by Dawn Linke, so props to her). I'm mainly posting it here since this is the recipe site I use the most and I want to add it to my cookbook, and I was most happy with this recipe vs. other eggless pancake recipes I've tried, so I figured it was worth sharing. :)

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    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Combine dry ingredients and mix slightly.
    2. 2
      Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
    3. 3
      Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
    4. 4
      Return pan to stove and stir butter into batter.
    5. 5
      When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
    6. 6
      Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
    7. 7
      Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

    Ratings & Reviews:

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    Nutritional Facts for Fluffy Eggless Pancakes

    Serving Size: 1 (446 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.9
     
    Calories from Fat 51
    42%
    Total Fat 5.7 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 10.6 mg
    3%
    Sodium 129.6 mg
    5%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.1 g
    8%
    Protein 2.6 g
    5%

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