This recipe makes fluffy, tender pancakes with whole wheat flour, milk, sugar, and flavourings for a filling, nutritious breakfast.
Clear a bowl of flour. Pour in 1/4 milk and egg replacer.
Use an electric blender to mix.
Add another quarter of the milk, whisking until lump-free, then add the rest.
Rest 20 minutes. Re-stir before using.
Melt butter in a small nonstick skillet.
When the butter foams, pour a small amount into the pan and swirl to coat the bottom.
Flip and cook until golden brown.
Repeat until all mixtures are used, mixing between pancakes and adding butter as needed.
Add orange segments and maple syrup or your preferred pancake topping.