Fluffy pancakes with maple syrup hit the spot on weekend mornings. If you have an egg allergy or you’re out of eggs, however, you may think you’ll have to skip the pancakes. Instead of settling for something else, make a batch of egg-free pancakes. These pancakes are easy to make and delicious.
Things You'll Need
Sift together the flour, baking powder, salt and sugar into large mixing bowl. Make a well in the center and add the mashed banana, milk and applesauce. Mix until blended. Lumps from the banana will be visible, do not over mix batter.
Oil the griddle or frying pan lightly with butter or cooking spray and heat over medium heat. Scoop out about 1/4 cup of the pancake batter and pour onto griddle or frying pan. Use more batter for larger pancakes.
Wait until bubbles form and the pancake batter begins to lose its shine to flip the pancakes. Cook on other side until desired brownness.
Remove cooked pancakes from griddle and place on a plate. Top with butter or syrup if desired. Serve hot.
Add blueberries, chocolate chips or nuts if desired.
These pancakes freeze well.
Whole-wheat flour can be substituted for the all-purpose but the pancakes will be denser.