Pancakes {Egg-free}

This is one of the egg-free recipes I make the most.  My husband and kids LOVE pancakes.  Sometimes we serve these with turkey sausage and fruit for dinner.

If you like these pancakes, try this recipe for buttermilk waffles.

Pancakes (EF)

2 c all-purpose flour

2 T sugar

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

Mix together the flour, sugar, baking powder and salt.  Gradually milk and then oil ingredients while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk then that means I think it doesn’t matter which kind you use.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.