This egg-free pancake recipe is perfect for the morning you wake up and realize you forgot to hit up the grocery store the day before. Camping? Use buttermilk powder and water in place of the liquid for a hearty pancake breakfast.
Preheat a griddle to medium heat. In a large bowl, mix together egg replacer and water; set aside.
In a medium bowl, combine flour, sugar, baking powder, and salt and set aside.
Add 1 cup of buttermilk and melted butter to the egg replacer mixture and mix well. Add dry and mix briefly to combine. Adjust to desired consistency with remaining buttermilk.
Using about ¼-cup batter per pancake, portion batter onto the preheated griddle. Cook until bubbles form on the surface and the edges begin to set, about 3 – 4 minutes. Flip and continue to cook on the second side 2 – 3 minutes more. Serve warm or hold in a 200°F oven for up to 15 minutes.
