No Fuss Pancakes Recipes

Steps:

• Combine flour, baking powder, salt and sugar in a bowl.
• Add milk to flour mixture and mix just until moistened; a few lump are ok. (Don't over-beat or pancakes will be tough.).
• Heat a nonstick griddle or frying pan over medium high heat/flame until a few drops of water drizzled onto it form beads and bounce around.
• Pour 1/2 tablespoon of oil (I use canola) onto the griddle and heat until hot.
• Pour batter onto the griddle to form circles about 4 inches in diameter. Cook for a minute or 2 on one side. When bubbles appear on the surface, flip over with a spatula. Cook on the other side for another 1 or 2 minutes.
• Variations: Try adding a handful of fresh blueberries, about 1 teaspoon of cocoa powder, chopped peaches, pears, or apples, raisins, walnuts, pecans or carob chips. A dash of cinnamon in the batter is nice, too.

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet 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.

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Steps:

• Place all ingredients in a blender, in the order of the recipe.
• Blend pulsating until well mixed.
• Pour onto a hot griddle (380°) that has been greased (I use margarine). Pour to the size you desire.
• Turn when edges are brown.
• These are great served with sour cream, applesauce, jam, syrup or cheese.