There’s a new egg allergy in my extended family which put me on the hunt for an egg-free pancake recipe.  I considered using an egg replacer like flax or chia, but in the end I decided to adapt this recipe for Vegan Pancakes.  Because I added milk, this recipe is no longer vegan, but you can use soy milk if you’d prefer.

These pancakes are quite thin, almost like a crepe.  They aren’t very sweet, but the cinnamon really boosts the flavor and the blueberry compote was a nice addition as well.  I admit, I like these Sour Cream Banana Pancakes a lot more, but these still made a nice breakfast which everyone could enjoy.

Egg-Free Pancake Recipe

2 c. whole wheat flour
1 1/3 c. all-purpose flour
1/3 c. sugar
2 T baking powder
1 t cinnamon
2 c. 2% milk
1 1/3 c. water
3 T canola oil
1 t vanilla

Mix flours, sugar, baking powder, and cinnamon in a large bowl.  In another bowl, mix milk, water, oil, and vanilla.  Create a well in the bowl of dry ingredients, and pour the wet ingredients into the well.  Mix just until moistened; batter will be lumpy.

Pour batter on a hot griddle and cook until bubbles appear.  Flip the pancakes and cook on the other side until lightly brown.

-Recipe adapted from All Recipes

• Breakfast