Add wet ingredients to dry ingredients, stirring til smooth.
If you want thinner or thicker pancakes, adjust the amount of milk or milk alternatives.
Grease and heat pan to 380F, or until a drop of water dances on it.
Add batter by spoonfuls, flipping when bubbles appear and edges of pancake appear dry.
Notes
With milk or egg substitutes, the pancakes will be less fluffy, but they still taste good.
Substitutions
Both rice milk and DariFree work as milk subs.
To replace the eggs, I use the equivalent of two eggs here: - 2 Tbsp white vinegar + 2 Tbsp water + 2 tsp baking powder OR - 3 Tbsp oil + 3 Tbsp water + 2 tsp baking powder
Wheat Germ Pancakes: add 1/2 cup wheat germ plus 1/4 cup more milk to the batter.
This recipe may not be able to be made free of all possible allergen at the same time.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Avg. rating 4 from 18 votes.