Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: 10 pancakes Prep Time: 10 minutes Description: Fluffy, great tasting eggless pancakes. Easy to make too. Allergens: Beet, Blueberry, Chocolate, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Miscellaneous, Rapeseed, Sugar, Sugar cane, Wheat Ingredient List:

Qty	Name
2 cups	Heart Smart Bisquick , (contains wheat)
1 cup	skim milk
1/4 cup	seltzer , (I like lemon seltzer)
1/2 cup	chocolate chip , OPTIONAL, get nut safe chips
1/2 cup	blueberries , OPTIONAL

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 1. Preheat a griddle to 375 degrees F. Or heat a large, heavy skillet over medium heat.
2. Combine Bisquick, milk and seltzer water in a large bowl. Stir until mixed, but do not beat. It's okay if the batter is lumpy.
3. Let batter stand 10 minutes.
4. Optional: Stir in the chocolate chips or blueberries.
5. Spray the griddle with cooking spray or grease with 1 tsp. shortening, if desired. Reduce temperature to 350 degrees F.
6. Ladle 1/4-cupfuls of the batter onto the prepared griddle. Cook until bubbles start to form on the surface of the pancakes.
7. Flip. Cook another 2 minutes or until the pancakes are golden brown on the bottom. Serve immediately.

Note: These can be frozen. I make a big batch and will cook them in the microwave (about 50 seconds) one at a time on school days!
Member Feedback: No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous: Created: January 28th, 2010
Last Updated: January 28th, 2010
Source of Recipe: Stephanie Gallager, kidscooking.about.com
Filed Under: Breakfast




Back