No Syrup Pancakes Recipes

Steps:

• Mix Dry in a large bowl and wet in a small bowl (or the other way around if you prefer, I don't really care). Add everything to the bigger bowl and mix till slightly lumpy, most instructions say 50 turns.
• Cook in a pan or on a griddle at medium heat until golden brown.

Steps:

• Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
• Mix all the ingredients in a bowl.
• Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
• Grease hot plate or pan prior to adding mix.
• Use a tablespoon to scoop mixture onto cooking surface.
• Collect pancakes.
• Serve.

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
• Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
• Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

Steps:

• Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.

Steps:

• Pancakes: Mix all ingredients in large mixing bowl. Heat pan on medium-high and spray with organic, low-calorie non-stick spray. Use 2 heaping tablespoons of batter to make each pancake. While first side of pancakes are cooking, add desired items (optional, such as vegan chocolate chips, fruit, nuts, etc; [will change calorie count]). Flip pancakes when firm to cook other side. Servings: 2; Serving size: 3 pancakes; Per serving: calories 339; fat 1.7g.
• Syrup: In a small sauce pan heat strawberries (or other berries), applesauce, and margarine on medium-low heat and cover. Berries will thaw and become soft. Mush berries with a spoon to make a chunky mixture. Add agave nectar and lower heat to simmer. Pour over pancakes hot off the stove or cold. Servings: 2; Serving size: approximately 1/4 cup; Per serving: calories 180; fat 3g.

Steps:

• Mix oatmeal with yogurt and set aside.
• Mash banana and chop the walnuts.
• Mix all ingredients together.
• Cook as you would other pancakes.
• Sprinkle with more cinnamon if desired, or top with applesauce.

Steps:

• Stir all ingredients except blueberries in a 4 cup measuring cup. Melt 1 to 2 tablespoons butter unto heated grill or flat frypan. Pour 3 to 4 pancakes on melted butter then sprinkle fresh blueberries on uncooked side of pancake. When edges turn slightly brown flip once only and cook until golden brown. Serve with syrup, jelly or powdered sugar. YUMMY!