Diary Free Soy Free Pancakes

These pancakes are quick and easy to make and I honestly don’t miss the dairy ingredients in this recipe at all. They are light and fluffy, brown nicely and taste delicious. When my husband make them he grease the pan between each round of pancakes to get them a little extra crispy on the outside and if you don’t have time to make bread these can be a nice substitute if you’re craving carbs.

This recipe has been adapted from Food.com Milk Free, Egg Free Pancakes.

Ingredients:

• 1 cup flour

• 3 tablespoons sugar

• 2 1/4 teaspoons baking powder

• 1/4 teaspoon salt
• 
2 1/2 tablespoons canola oil
• 
3/4 cup water

• 1 egg or 2 tablespoons water



Directions:



1. Mix flour, sugar, baking powder, and salt together into medium mixing bowl.

2. Grease frying pan with 2 ½ tablespoons of canola oil, be sure to tip the pan so the whole thing is coated with the oil. 

3. Pour excess pan oil into a small bowl and add the egg to the oil. Mix well. 

4. Stir the oil and egg mixture into the dry ingredients until you have a lumpy batter.

5. Cook the pancakes over medium-high heat on the stove-top until the top of the pancake is bubbly and the bottom is browned. 

6. Flip the pancake and cook the other side, until both side are browned. 
 
7. Serve hot with jam or maple syrup.