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Eggless Pancakes

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"This is a pancake mix that you can prepare ahead and store in an airtight container for months. When you're ready for hot pancakes, just add oil and water to cook, like store-bought pancake mixes, but healthier. Double or triple the recipe so you have extra on hand."
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15 m servings 135 cals
Original recipe yields 12 servings (12 pancakes)

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  1. Mix all-purpose flour, whole wheat flour, powdered milk, sugar, soy flour, baking powder, baking soda, and salt together in a large bowl to make the batter.
  2. Combine 2 cups batter, water, and 2 tablespoons oil in a bowl. Add more or less water to reach your desired batter thickness. Mix well.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 135 calories; 4.2 g fat; 20.9 g carbohydrates; 4.1 g protein; 5 mg cholesterol; 305 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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