Cook with Me: Milkless Pancakes

I love pancakes.  They are my absolute favorite breakfast food!  Sadly though, they usually trigger a severe migraine.  I've figured out that milk/dairy products are my biggest migraine trigger.  I can only have a small amount of dairy in a week - and no, I'm not lactose.  I've had that checked.  SO... I've been searching for a recipe for pancakes that tastes good, is light and fluffy but doesn't have milk!  Sounds easy, but it's not.

I finally (after a year of tasting testing batches) found a GREAT milkless pancake recipe!!  I did tweek it a little and cut it in half.

Here is what I came up with.

HilyBee's Milkless Pancakes:

1 cup all purpose, unbleached flour

2 teaspoons baking powder

1 large egg

1 tablespoon vegetable oil

1 1/2 tablespoons sugar

1 cup water (do not add all at once!)

1 teaspoon pure vanilla extract

Indonesian Cinnamon powder (found at Penzey's Spice Shop; optional)

Margarine

Yield: 5-10 pancakes depending on size

1. Measure all dry ingredients into one bowl.
2. Add egg, oil, vanilla and HALF of the water - stir with fork until all ingredients are combined.
3. Add second half of water and stir with fork.  Leave some small lumps.
4. Let batter rest; prepare pan - I use a small non-stick skillet.
5. Cook on medium heat.  Pancakes will not get dark like regular pancakes, they will stay very blonde/light in color.
6. Before flipping pancake over, sprinkle with cinnamon. (optional, but tastes amazing!)
7. Flip pancake (once small bubbles form on surface) and finish cooking.
8. Set on plate to cool slightly; add margarine while still warm
9. Enjoy!!

I love this recipe!  The pancakes were so light and fluffy, super yummy and didn't give me a migraine. Happy Pancake Day!