Easy Eggless Whole Wheat Cinnamon Pancakes Food

EASY EGGLESS WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.

CINNAMON WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a seperate bowl.
• Add wet ingredients to dry, mixing until just combined and lumpy.
• Allow to rest for 10 minutes.
• Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
• Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
• Flip when the edges are stable and dryish looking (about1-2 minutes).
• Serve warm with your favorite toppings (ice cream is GREAT on these!).

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

FLUFFY EGG-FREE OR EGGLESS PANCAKES

Steps:

• Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
• Mix all the dry ingredients.
• Add the milk, water, oil, and vanilla.
• Mix well, but don't over stir; a few lumps are okay.
• Drop 1/4 cup of batter for each pancake.
• Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
• Enjoy!

CINNAMON PANCAKES

Steps:

• Combine flour, brown sugar, baking powder and cinnamon.
• Combine eggs, milk and butter, stir into dry ingredients just until combined.
• Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
• Sprinkle with additional cinnamon (if desired).
• Turn when bubbles form on top of pancakes.