To be honest today’s treat started out as an experiment. I had a serious craving for pancakes this morning, but my boyfriend and I were completely out of eggs so I was curious if it would be possible to make delicious pancakes without them. The answer is 100% YES! As a vegetarian who still eats eggs, I normally make pancakes with eggs, but now I’m thinking that this eggless pancake recipe will be my new go to recipe. They are that good (in my opinion)! 😉 As an added bonus, they cook faster than pancakes made with eggs! If you use maple syrup instead of honey as the sweetener these can even be made vegan!
This recipe is from The Teen’s Vegetarian Cookbook by Judy Krizmanic on pages 16-18. The only change I made was using 1 cup of all purpose flour instead of a half cup wheat flour and a half cup white and then I used light vanilla almond milk instead of soy or dairy milk. I also made two of the six pancakes with dark chocolate chips as a little treat for my boyfriend and I.
For pancake toppings I personally like high protein toppings such as vanilla Greek yogurt and mixed berries or peanut butter, while my boyfriend prefers the classic maple syrup. The pancakes taste good with any of those toppings!
yield: 6-8 pancakes (serves 2-3 people)
1 cup all purpose flour
1 tablespoon baking powder
dash of cinnamon (optional)
1/4 teaspoon salt
1 cup light vanilla almond milk (or soy or dairy milk)
2 tablespoons vegetable oil
2 tablespoons honey (or maple syrup or another liquid sweetener)
1. Combine the flour, baking powder, salt, and cinnamon in a bowl.
2. Combine the almond milk, vegetable oil, and honey in a separate bowl.
3. Mix the dry ingredients and almond milk mixture together just until combined.
4. Grease a non stick skillet with cooking spray or a little vegetable oil and put the stove on medium heat.
5. Pour the pancake batter onto the skillet into circles about 4 or 5 inches in diameter. Put dark chocolate chips in the batter during this step if desired. (I cooked two pancakes at a time since we have a pretty small skillet).
6. Cook for about one-two minutes on one side or until bubbles start to form. Then flip the pancakes with a spatula and cook for another minute or two on the other side. The pancakes are cooked when they turn golden brown. This should take four-five minutes total.
7. Once fully cooked serve the pancakes and top with your favorite toppings. We made 6 large pancakes with this recipe.
A few hours after breakfast I went on a wonderful solo run along the beach. Today was my furthest run to date post IT Band injury. It was just shy of 4 miles. It’s so good to be back to injury free running, but I’m definitely going to keep up with my IT band rehabilitation exercises and yoga in the coming months to prevent a relapse. I felt a little sore from yesterday’s run for some reason, but I still ran a decent pace even without my boyfriend to push me. 😛
I’m hoping to try out a five miler this weekend and slowly start to increase my pace during my runs again in the coming weeks. Maybe I can start thinking about signing up for a late fall race now! Have a wonderful day everyone! 🙂
Today’s question: What is your favorite pancake topping?