Heavenly No-Oil Pancakes
3
servings5
minutes10
minutes345
kcal15
minutesSo fluffy and yummy nobody would ever guess that no oil was used to prepare the recipe. A true keeper that never really gets old, and if there are kids around in your house, they will keep on thanking you over and over again. Since this is a traditional breakfast dish, we’re afraid it doesn’t quite make the cut as a post-workout meal.
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Ingredients
1 1/2 c 1 1/2 flour of your choice, unbleached, wheat, whole wheat, oat
1 T 1 baking powder
1/2 t 1/2 salt
2 T 2 granulated sugar, (can sub with 0 cal options I like monk fruit or sugar).
1 T 1 ceylon cinnamon
1 1/4 c 1 1/4 soymilk (can sub, almond, oat, or any plant milk)
1 T 1 vanilla extract
3 T 3 ground flaxseed can sub Chia seeds or mix them both
1/2 c 1/2 aquafaba (liquid portion of canned chickpeas). Can also sub with water.
1/2 c 1/2 water
optional spray for the pan, if you don’t have nonstick cookware. Note: the dish is not entirely oil free if you use spray oil.
Directions
- Before you gather all the needed ingredients, first, add the aquafaba (or water) if you’re using that to the flaxseed (or chia), stir together and put the bowl in the refrigerator.
- In a large bowl, stir the flour, baking powder, salt, sugar, and cinnamon together.
- Pour the milk, vanilla, and refrigerated “flax/chia egg” into the bowl with the dry ingredients. Whisk until combined, careful not to over mix. If it’s too thick add water, a little at a time, to get the batter texture you want.
- Heat a large pan over the medium heat use the optional oil spray on the pan and then put about 1/3 cup of batter for each pancake cooking until bubbles form, and then flip and cook until gold brown on the other side. The first batch always takes a few minutes longer than subsequent batches. Repeat with all the remaining Batter.
- Serve with fresh berries, strawberries, raspberries, blueberries, blackberries, sliced, bananas, and maple syrup.
- For variations, add 1 cup of dairy free chocolate chips, or 1 cup of fresh berries into the batter before cooking. Frozen berries turn the pancakes the color of the juice, and sometimes get a little mushy but you can use them. Thaw them first and drain the juice, or subtract the water you use from the batter recipe.
- Leftover pancakes will keep in the refrigerator for five days or they can be frozen for three months.
Notes
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