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)
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.
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!