Easy Vegan Pancakes

Thought I would try out another eggless for our little Carlee.  I didn't eat them, but hubby says they were good!  I did make some changes that will be at the end of the recipe.

2 1/2 cups all purpose flour

2 tablespoons sugar

2 tablespoons baking powder

1 tablespoon vegetable oil

1 teaspoon salt

2 1/2 cups soy milk or water

Dash of cinnamon (optional)

Directions:

Lightly mix all ingredients in a fairly large bowl.  It's important to only mix the batter long enough to moisten.  Over mixing will make pancakes tough.  Leave 5 minutes to rise.  Gently fold down.  Leave to raise for another 5 minutes will you get your pan ready.  Cook on medium to medium-high heat on an oiled skillet until golden brown.  Serve immediately.

Serves 4

First off...this recipe would feed more then 4!  Hee hee!!  Okay here are the changes that I made to the recipe:

~I used 1 cup all purpose flour and 1 1/2 cup whole wheat flour.

~Used splenda in place of the sugar.

~Needed another tablespoon oil and had to use 3 cups water.

I froze the leftovers for Joe to use for his breakfasts on days that he works.  

Hope this helps someone with egg allergies!