Egg-Free Pantry Pancakes
Hands On Time10 Mins
Total Time: 10 Mins
Perfect for when refrigerated staples are running low, this recipe from Real Mom Nation yields incredibly fluffy, tender pancakes without using eggs or butter. (Of course, if you happen to have butter on hand, you can certainly swap it in for the coconut oil—or use a combination!) The secret to these no-egg pancakes’ fluffy texture is simple: plenty of baking powder. So, with just a few pantry staples, you’re well on your way to a decadent breakfast.
- 2 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 2tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/4cup coconut oil
How to Make It
Mix all of the dry ingredients together with a whisk in a medium sized mixing bowl.
Add extract to your milk.
Melt your coconut oil until it is liquid (or butter till it is liquid), and add it to the milk mixture. Then, immediately add your milk mixture to the dry ingredients. Mix well to combine.
Heat a skillet over medium high heat. Make sure you spray the pan with non-stick cooking spray, or use oil or butter to lightly grease. Then, using a 1/4-cup measuring cup, pour batter onto the hot pan. I use a large griddle, so I am able to cook 4 pancakes at one time. But, use what you have! Make your pancakes to the size that suits your taste.
You’ll know it’s ready to flip when you see the little bubbles start to come to the surface of the pancakes. Don’t flip until you see the bubbles! (If you have blueberries, chocolate chips or pecans, then feel free to add them at this stage.)
Flip, then cook for another 2-3 minutes. Serve immediately with desired toppings.
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