HAPPY SUNDAY, EVERYONE! This recipe made it into my favorites folder one Sunday a few months back when I realized that I was totally out of eggs. Have you noticed yet that this a common occurence in my house? AAANYWAY.... This is a fabulous recipe that I have found myself using quite often. I love to make it with chocolate chips. Great recipe if someone in your family has egg allergies!
EGGLESS CINNAMON PANCAKES
INGREDIENTS
(8 servings)
1 cup all-purpose or wheat flour
2 teaspoon sugar (1 tsp white/1 tsp brown is also good)
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoons butter
DIRECTIONS
Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together then set aside to rest for a few minutes. Batter may be slightly lumpy. 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. Return pan to stove and stir butter into batter. When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
Recipe adapted from Food.com. Photo not original.
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