pancake question

So i want to make some multigrain pancakes that I will be making from a mix I got at Trader Joes this afternoon. The box says to add 1 cup of milk, 1 egg, and 2 tbsp of oil. Is this all really necessary? Like can I add 1 cup of water (or 1/2 c. milka dn 1/2 c. water) 1/4 cup egg beaters and little to no oil, maybe just some cooking spray?

Thanks in advance cc-ers

don't know exactly what quantity you should substitute for that particular mix, but i have made the cake mix with only diet soda added and it worked quite well. i did have to adjust the quantity of soda used, but i blame that on living in a very humid area, so i needed less liquid. i'd say do a test run with the measurements you think will work and see what happens. and don't forget to let us know how it turns out!

You can substitute applesauce for the oil, but I wouldn't leave it out altogether. The other two subs are fine, although 1/4 cup egg beaters might be a bit much because it's thinner than eggs, just be aware that it will change the taste.

I don't think it is necessary. I make buckwheat pancakes from whole grain buckwheat mix. I love pancakes but don't want all of the extra calories of the oil. So I just use the mix, 1 egg white and water and they turn out very good. For toppings I use fresh fruit, no sugar added all natural apple sauce. I love the berry flavor, peach, mango or pomegranate. Mott's makes apple sauce that is all natural no added sugar or preservatives. I also use golden griddle sugar free pancake syrup. I don't like the artificial sweeteners and don't eat them at all except for the 2 tablespoons of that I use on my pancakes once a week. It is worth it when I look at the calories in regular syrup.

I have a recipe that uses fat free yogurt in place of pretty much all the wet ingredients .... you could try that with the mix - just put in enough until you get the right consistency.

you can, but they won't taste as good.  if you substitue the oil, keep in the milk (1% is better).  or if you keep the oil, use skim.  etc.  fat makes things taste better.  in moderation obviously.  but if you substitute too much, everything tastes like cardboard.

everything in moderation...

Man I love pancakes. I make my own mix (because I am very particular about my pancakes!) use egg whites & never add fat to them (besides the cooking spray on the pan). They taste divine.

I used this recipe as my starter: http://allrecipes.com/Recipe/Dads-Double-Whol e-Grain-Pancakes/Detail.aspx I LOVE allrecipes because it will convert servings & measurements for us lazy people.

I don't use butter or sugar and use all whole wheat/buckwheat/whatever & egg whites. The modified recipe yields 2 delicious pancakes for 84 calories.

I think the "secret" is the vinegar / powdered milk combo. It makes them all tangy & delicious.

They'll be fine.

You can but the results won't be the same.  You can always sub egg beaters for real eggs, and you can use different kinds of liquid, like soy or rice milk, or plain water.  The oil I have mixed feelings about.  That's what gives the pancakes their nice brown color and contributes to moistness. You can experiment by cutting it back then using more the next time if the results aren't nice.

In any event, they will be yummy.  Pancakes are very forgiving.

I'd suggest going with unsweetened applesauce as a substitute for the oil. I'd use skim milk or half milk and half water. Egg beaters are more liquidy than regular eggs so you may have to experiment with the amounts. If you're only having these pancakes occasionally, I'd use the whole egg. One egg only adds about 75 calories to the whole batch. It provides some good choline and other nutrients.