Fluffy Egg-Free or Eggless Pancakes

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.

• Ready In: 20 mins
• Serves: 12
• Yields: 12 pancakes

Ingredients

• 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

Directions

1. 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.
2. Mix all the dry ingredients.
3. Add the milk, water, oil, and vanilla.
4. Mix well, but don't over stir; a few lumps are okay.
5. Drop 1/4 cup of batter for each pancake.
6. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
7. Enjoy!