Favorite Pancakes (without eggs)

Prep time:
10 min

Cook time:
5 min

Yield:
4 Servings

Serving Size:
2 Pancakes

Ingredients

1 1⁄4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄4 teaspoon salt
1 cup non-fat or 1% milk
2 tablespoons vegetable oil
2 tablespoons water

Directions

Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk, oil and water. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.

Notes

Try adding fresh bananas or blueberries to the batter before cooking.
Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick.
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.

Ingredients

1 1⁄4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄4 teaspoon salt
1 cup non-fat or 1% milk
2 tablespoons vegetable oil
2 tablespoons water

Directions

Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk, oil and water. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.

Notes

Try adding fresh bananas or blueberries to the batter before cooking.
Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick.
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.