Fluffy Eggless Pancakes
Ready In: 35 mins
Serves: 3-4
Yields: 16 4 inch pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1⁄4 teaspoon cinnamon
- 2 cups milk
- 1⁄3 cup water
- 3 tablespoons canola oil
- 1⁄2 teaspoon vanilla extract
Directions
- 1. Mix the dry ingredients.
- 2. Triple sift the mixture to add air to the whole wheat flour.
- 3. Add the milk, water, oil and vanilla extract.
- 4. Mix gently but thoroughly. A few lumps are okay.
- 5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
- 6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
- 7. Reduce the heat to medium.
- 8. Spoon 1/4 cup batter per pancake onto the pan.
- 9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
- 10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).
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