Fluffy Eggless Pancakes

"These delicious eggless pancakes are perfect for lazy Saturday mornings when you’d rather lounge in pajamas than drive to the store. Half whole wheat, they are healthier than most pancake recipes, yet they retain the light, fluffy texture that kids love. Top with maple syrup, cinnamon apples or fresh, sliced peaches."
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Ready In:
16 4 inch pancakes




  • 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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Cooking has become one of my favorite hobbies now that I have someone to cook for. (It's great: my fiance cleans and I cook, and both of us think we got the better end of the deal.) I like to make food from scratch as much as possible so that I can control what goes into it. It started when I became terribly allergic to fish, shellfish, soy, and peanuts, but now I do it as much because I enjoy it, it's healthier, and it tastes better than out of necessity. When I'm not cooking, I'm spending time with friends and family, playing video games, exercising, reading, or working. I'm a marketing coordinator for a children's book company, but I'll soon be starting school to get my Master's in social work so I can become a therapist.
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