Alright, here's my disclaimer. This is what happens when Pancake Friday (a tradition Nana started with the kids when we first got to Australia) meets the end-of-the-month-cupboard. (For those that don't know/remember, I go grocery shopping once a month so by the end of the month the pickings can get pretty lean.) In any case, the kids were all excited for some fluffy golden pancakes like Nana always makes, but then I realized we had no eggs and no milk. So what to do? Risk disappointment by offering them oatmeal or toast? If you could see their giddy little faces you would know this was not an option. So I did what I do best and scoured the Internet to find some kind of happy medium. After some searching and combining I came up with orange flax seed pancakes.
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| The Makings of a Winner |
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| The Final Product |
The final verdict was a thumbs up from everyone. The kids enjoyed theirs with syrup while I had peanut butter and syrup on mine *yum* And Nana went a step further and had hers with whipped cream. Brilliant! I'd say this one is a keeper and I'll be adding it to the Pancake Friday rotation :)
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Egg-less, Milk-less Pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon sugar (I used raw sugar, but you can use whatever you have on hand)
1/4 cup ground flax seed (you could eliminate this if you want, but it gives a nutritional boost)
1/2 cup orange juice
1/2 cup water, or slightly more to get desired consistency
1/2 tablespoon cinnamon
butter, oil, or non-stick spray for cooking
syrup of choice for serving
Directions
Combine the flour, baking powder, sugar, and cinnamon in a large bowl.
Add the orange juice and stir. Add enough water and stir to create a crepe-like batter.
Heat a skillet on medium heat and add a teaspoon of oil. Once the oil is heated, add a 1/4 cup of batter to the skillet. When the pancake starts to bubble on the top and the edges start to crisp up, flip over.
Give the pancake about another minute on this side and then remove to a plate. Repeat with the remaining batter until you're done.
Serve the pancakes with a syrup of your liking or a dusting of powdered sugar. Enjoy!
N.B. - To make my apricot syrup I used about a quarter cup of apricot jam and thinned it out with hot water to syrup consistency. Really simple and quick, but very tasty.
