Egg-free Pancakes
These pancakes are SO easy to make. They freeze great! And they are perfectly safe for an egg allergy.
Course Breakfast
Cuisine American
- 1 cup Self-rising Flour
- ¼ cup Sugar
- 1 ½ tsp Baking Powder
- 1 cup Buttermilk* (see notes about making your own)
- 2 TBS Butter, melted
- 1 tsp Vanilla Extract
If you are making your own buttermilk, mix together the milk and vinegar. Set aside.
Melt the 2 TBS of butter.
Sift the flour, sugar and baking soda in a medium bowl, stir with a balloon whisk.
Add the wet ingredients: buttermilk, butter and vanilla. Mix until smooth.
Heat a medium, nonstick frying pan over medium-heat. Lightly spray with butter.
Pour ¼-cup of the batter into the frying pan**. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook on the other side. ¼
*To make your own buttermilk, mix 1 TBS Vinegar with 1 cup milk. Let sit for 10 minutes. It should be thick, kind of chunky when it's ready.
**Your batter is ready when it's thick. If it is too runny, add more self-rising flour 1/4-cup at a time. Or let it sit on the counter for a few minutes. The self-rising flour will thicken as it sits.
These pancakes freeze well. Wrap in parchment paper and put one or two in a quart-sized plastic bag. When you are ready to eat, take them out of the freezer, place on a plate and microwave for 30-45 seconds. Keyword Allergy Friendly, Easy