Pancakes Three Ways

 

We don’t have to try cooking without eggs for dietary restrictions, but we do want to wait another week before heading to the grocery store, and we’re running out of eggs. I figured it was time to see what we thought of these Eggless Pancakes. They actually were quite light and fluffy (something I thought you needed eggs for) and they were very good. We tried them three days in a row, once with all white flour, once with all wheat, and once with half wheat and half white. All three variations were delicious. And without the egg, this is an easy recipe to downsize for just two servings. 

Eggless Pancakes (for two)

1/2 cup buttermilk or sour milk
1 tablespoon butter melted
1/2 teaspoon vanilla
2/3 cup flour (white or wheat or combination)
1 1/2 teaspoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt

Combine liquid ingredients. Combine dry ingredients. Gently mix together. Cook by spoonfuls on heated griddle for a few minutes on each side. Serve warm.

Later we tried a mixture of wheat/white/oat flour and that works as well.