- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup fat-free milk
- 2 tablespoons canola oil
- Maple syrup, optional
- In a large bowl, combine the flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired. Yield: 8 pancakes.
Reviews for Egg-Free Spiced Pancakes
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"I made this recipe using white whole wheat flour and applesauce instead of the oil. I added a few miniature chocolate chips in my boys pancakes when they were cooking and they really enjoyed them. I am trying to do WW and these were very low points for a pancake. I used more unsweetened applesauce on top of mine instead of syrup and I enjoyed them very much myself!"
"This is the best egg free recipe I've found. I've used all sorts of milk substitutes and had no problems. I cook them in a cast iron skillet with lots of butter and have no problem with sticking. The batter is a bit thick so you have to spread it out I the pan. I find they pour out easier if I refrigerate the batter for awhile before making them."
"Oil doesn't work for greasing the pan I had to grab a different pan my first pancake stuck so bad. They taste great and my daughter has an egg allergy so there is the only place this recipe scores points. I had to cook them in large amounts of butter and burn the top of the pancake before I could flip them."
"This recipe was quick and easy and turned out perfect, the only thing I added was a tablespoon of vanilla"
"These were awesome...I used half whole wheat and half white flour and apple pie spice. Will make many more times to start my morning off right."