These eggless pancakes are fluffy, yummy and quick to make. This is a great recipe for kids as they are pretty easy and success rates are high. You can easily veganize the recipe by substituting cow’s milk for plant milk and butter for sunflower oil, the final result is amazing. Enjoy them topped with honey, maple syrup, a sprinkle of sugar and a dash of lemon or this quick and easy chia jam.
- 1 cup flour
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (vegan or otherwise)
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 tablespoons butter or vegetable oil
Whisk together the dry ingredients.
In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.