Easy Eggless Whole Wheat Cinnamon Pancakes Recipes

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a seperate bowl.
• Add wet ingredients to dry, mixing until just combined and lumpy.
• Allow to rest for 10 minutes.
• Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
• Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
• Flip when the edges are stable and dryish looking (about1-2 minutes).
• Serve warm with your favorite toppings (ice cream is GREAT on these!).

Steps:

• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
• Melt the butter. When fully melted, add the butter to the batter.
• Take pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
• Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.