DIY How to make Homemade Pancakes without Eggs and Milk
Starting out, Matt and I had hardly any money. I worked in retail and Matt had a talk radio show from nine to midnight. We struggled to pay bills and put food on the table, but we had each other. I know that is corny to say, but it was true. We were newlyweds. I remember on several occasions having to literally save every penny until we got paid the following day or the day after that. I became creative with meals, especially breakfast.
I was into baking my own bread with the bread maker I bought for $15 from a local thrift shop. With all the bread I was making, I had plenty of flour on hand. I put the flour to good use one night when we both came home from work to find that we were out of food and didn’t get paid until the next morning. Instead of crying about it, I decided to look up recipes that required flour and hoped that I had the other ingredients. I found several promising pancake recipes, but I didn’t have any eggs. So, I concocted my own eggless pancake recipe and that night we had pancakes and strawberries for dinner.
To this day, pancakes are a staple food in the Walsh household; not because we are in a financial bind, but because they remind me of the early days of our marriage and because they are just so yummy! The pancakes are quick and easy to make and require very few ingredients. You could substitute eggs back in, but I don’t because the pancakes taste great without them and the twins eat eggs all the time.
SUPPLIES (Recipe yields 6-8 medium sized pancakes):
2 Cups of Whole Wheat Flour (You could substitute with regular all purpose flour.)
2 Cups Almond Milk
2 TBSP Brown Sugar
2 TBSP Cinnamon
2 TBSP Melted Butter
1 TBSP Vanilla Extract
1 TBSP Vegetable Oil
1 TBSP Water
4 TSP Baking Powder
Vermont Maple Syrup (I am from New England and refuse to settle for imitation syrup!)
Preheat the oven to 170 degrees. I cannot stand cold food or serving lukewarm food. To keep the pancakes warm, I pop them in the oven until I am done making breakfast.
Combine dry ingredients in a large mixing bowl. Mix and then add in remaining ingredients. Mix batter until it forms a brownie batter consistency. Make pancakes right away. Do not let batter sit out. Heat skillet on medium. While the skillet is heating up, spray bottom with cooking spray. Pour in pancake batter.
Once the surface of the batter bubbles all over, flip the pancake over. Wait about a minute and serve it up on a plate.
What a sight to behold! They taste better than they look! Julia and Luke devoured them in 5 minutes!