Zutaten für Fluffy Eggless Pancakes
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- Cinnamon
- 2 teaspoons baking powder
- 1 ¼ cups milk
- 2 tablespoons vegetable oil
- Water
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- ½ teaspoon baking soda
- ¼ teaspoon salt
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Zubereitung von Fluffy Eggless Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Add 1 ¼ cups milk (dairy or non-dairy), 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
- Gently whisk until just combined. Do not overmix; the batter should still be slightly lumpy.
- Let the batter rest for 5 minutes.
- Melt 2 tablespoons of butter in a small saucepan.
- Stir the melted butter into the batter.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as fresh fruit, chocolate chips, nuts, or maple syrup.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
13g
Carbs
4g
