Ingredients:

2 cups all-purpose flour
¹/³ cup sugar
2 tablespoons baking powder
¼ teaspoon salt
2½ cups low-fat (1%) milk
½ cup fat-free egg substitute
1 tablespoon canola oil

Directions:

Whisk together flour, sugar, baking powder, and salt in medium bowl. Whisk together milk, egg substitute, and oil in small bowl.

Add milk mixture to flour mixture, stirring just until flour mixture is moistened (batter will be lumpy).

Generously spray nonstick griddle with nonstick spray and set over medium heat. Pour scant ¼ cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.

Whole Wheat Pancakes:

Substitute ½ cup whole wheat flour or white whole wheat flour for ½ cup of all-purpose flour, if you like.

Blueberry Pancakes:

Stir 1 cup fresh or frozen blueberries into batter just until combined.

Buckwheat Pancakes:

Substitute ½ cup buckwheat flour for ½ cup all-purpose flour.