No-Egg Pancakes

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  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • pinch salt
  • 1 1/2 cups milk (substitute soy for a vegan variation)
  • 2 tablespoons vegetable oil
  • Optional: 1/2 cup chocolate chips
  • Optional: 1 teaspoons ground cloves or cinamon


Stir together dry ingredients in a medium bowl, including cloves or cinnamon (if using).  Stir in milk and vegetable oil, just to combine.  Batter may be slightly lumpy.  Stir in chocolate chips, if using.  Fry on a lightly oiled griddle or skillet over medium heat.  Flip when edges look solid and pancake center is bubbled.  Keep warm in a 225F oven while cooking remaining pancakes.  Top with butter and maple syrup and enjoy!

Makes 9 small (1/4 cup) pancakes.

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