Thursday, August 18, 2011

Eggless Pancakes with Blueberry Peach Topping

1 cup flour
1 teaspoon sugar
3/4 teaspoon cinnamon
2 teaspoons baking powder
1 cup milk
3 tablespoons vegetable oil
1 tablespoon water
1 teaspoon vanilla
vegetable oil or cooking spray, for pan
1 peach, peeled and sliced
1/2 cup blueberries
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
icing sugar, for dusting
1/4 cup sliced almonds
maple syrup

1. In a large bowl, whisk together flour, sugar, cinnamon, and baking powder.
2. In another bowl whisk together milk, vegetable oil, water, and vanilla. Add to dry ingredients, stirring just until combined. Batter will be lumpy, let sit 10 minutes.
3. While batter is sitting, prepare topping. Toss peach slices, blueberries, brown sugar, cinnamon, and lemon juice together. Set aside until ready to use.
4. Place pan over medium heat and coat with vegetable oil or cooking spray. Using 1/4 cup measurer, scoop out batter and cook about 2 minutes each side until golden brown.
5.Serve pancakes warm with fruit topping, a dusting of icing sugar, a sprinkle of sliced almonds, and of course maple syrup!

Makes 9 pancakes.


  1. Love your eggless recepie.Me,I would only use wholeweat flower;)

  2. they look so yummy! the topping is screaming for some ice-cream! this will make a delicious dessert too!

  3. I love this dish! Looks so delicious. You know, I've never thought of putting peaches over pancakes and I just picked some up the other day, and blueberries too. Great idea!