Sunday, October 27, 2013

Easy Egg-Free Pancakes

Most egg-free pancake recipes don't really have nutritional content, so I am happy to have made this for my daughters (one of whom is allergic to eggs). It contains milk, oat bran, and whole wheat pastry flour, so it packs a nutritional punch even though it tastes just like regular pancakes. I hope you enjoy them as much as my girls do.


1 and 1/4 cup whole wheat pastry flour (or all purpose flour -- don't substitute regular whole wheat flour)
1 tbsp baking powder
1 cup whole milk
2 tbsp vegetable oil
1/2 tbsp vanilla extract
1 and 1/2 tbsp water
1 tbsp sugar
2 tbsp oat bran

light butter (salted)
canola spray


Combine all ingredients and mix only until combined. Heat a non-stick pan or griddle with canola spray and a generous pat of light butter, to a medium-high heat. When the butter bubbles, drop 2 or 3 tbsp-sized dollops of batter and wait until the sided start to bubble, indicating readiness to flip. Cook briefly on the other side and remove from heat. They cook very quickly. Serve immediately with maple syrup, honey brown sugar and/or fruit.