Pancakes are a staple for breakfast at any house, but most contain eggs. One of the first recipes I set out finding was an egg-less (and easy) pancake recipe. This one has become a staple in our home. My kids eat these plain, with a little powdered sugar (since there is very little sugar in the recipe, I feel ok with adding some on the top), homemade strawberry syrup, maple syrup or plain berries (my favorite). They are quick and easy to whip up in the morning before school - or even for dinner (because lets face it, we all do breakfast for dinner sometimes!)
1 cup whole-wheat flour (or wonder flour* for lighter, fluffier pancakes)
1 tsp. sugar (or 1 tsp. sucanat or cane sugar)
1 tsp. cinnamon (or more if you really like cinnamon)
2 tsp. baking powder (we prefer aluminum free - can be found at Walmart or any health food store)
1 cup almond milk (or any kind of milk)
1 Tbsp. no sugar added applesauce
1 Tbsp. water
1 tsp. vanilla extract
2 Tbsp. coconut oil (or butter)
Combine first 4 ingredients and mix slightly. Add milk, applesauce, water and vanilla. Whisk together until just combined. Be careful not to over-mix – it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add coconut oil. As soon as the coconut oil is melted, add it to pancake batter. Return pan to stove and stir coconut oil into batter.
When pan is hot, pour ¼ cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes and cook until golden brown.
* I learned how to make wonder flour from Desiree at the the unconventional kitchen. You can watch her tutorial here.
I hope you enjoy these again and again (and again and again and again...) like we do!
Jana
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