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2 c. flour
4 tsp baking powder
3 large eggs
2 Tbsp. olive oil
2 Tbsp. sugar
1/2 tsp. salt
2 c. water
1 tsp. vanilla extract

This is a milk free version of pancakes from scratch. Easy and good yield of about 20 pancakes of about 4" diameter - perfect for our hungry family of four.

Put dry ingredients in a large mixing bowl.

Crack eggs into small bowl and beat till bubbles start to form. Stir in vanilla extract and oil.

Combine egg, oil and vanilla with dry ingredients and water and mix thoroughly to avoid lumps.

Scoop batter into medium-heat skillet in 1/3 cupfuls. Flip when bubbles form and edges begin to dry. Do not press down after flipping - this prevents rising of the pancake batter during cooking.

Submitted by: Joel Wisner
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