Pancakes Without Eggs Recipe

Introduction

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate mixing bowl, whisk together the milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can lead to tough, dense pancakes.
4. Heat a non-stick griddle or frying pan over medium-high heat. You can test to see if the pan is hot enough by flicking a few drops of water onto the surface. If they sizzle and evaporate immediately, the pan is ready.
5. Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until the edges start to look dry and the surface of the pancake is covered in bubbles, then flip and cook for another 1-2 minutes on the other side until golden brown.
6. Repeat until all the batter has been used up, greasing the pan with a little extra oil or cooking spray as needed.
7. Stack the pancakes on a plate and serve with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Nutrition

• Calories: 346
• Total Fat: 14.5g
• Saturated Fat: 2.4g
• Cholesterol: 8mg
• Sodium: 1217mg
• Total Carbohydrates: 47.5g
• Dietary Fiber: 1.3g
• Sugars: 9.6g
• Protein: 7.2g

Conclusion