I always thought that you couldn't make pancakes without eggs or milk. But as discussed in my previous posting, some of the best dishes are a result of experimentation and necessity.
This is a pancake recipe that I "developed" when it was snowing like crazy and I just didn't feel like leaving the house.
With a wire wisk blend until mixed well -
- 2 cups of flour
- 4 tsp baking powder
- 1 tsp salt
- sugar (any amount up to 1/2 cup)
Add to your flour mixture
- 1/2 cup of pureed squash (any squash will do)
- 1&1/2 cups of water (approx. use more for crepe-like pancakes, less for thicker)
- Vanilla extract for flavor (if you have some on hand)
- 1 tsp of cinnamon
Heat pan or griddle to medium high heat. Grease well. I only grease the griddle once but if yours isn't as old and seasoned as mine you may have to grease often. Griddle is ready when water droplets dripped on it sizzle.
Pour pancakes to your desired size. I usually make these like crepes and roll them up with peanut butter &/or jelly. They tend to be better this way.
I almost always double this recipe.
*I've also substituted applesauce or applebutter or plum butter with great results. I think that most any pureed fruit or pumpkin even would work. Don't be afraid to experiment!
We don't have egg or milk allergies but this would be a good recipe for someone with allergies