Place 9×13 pan in the oven. Preheat oven to 425 degrees F.
In a blender add:
- 1 cup water
- 1 cup flour
- 6 eggs
- 1/2 tsp salt
Blend ingredients until thoroughly mixed.
Add 1/4 cup dairy-free margarine* to 9×13 pan in the oven and let melt.
When the oven is preheated, pour the ingredients from the blender into the hot melted margarine. Place in oven. Bake 20-25 minutes or until the pancake is golden brown and puffed up.
*Note. Nucoa margarine is my first choice. Coconut oil is very tasty, but you need to spray the pan with a nonstick spray before melting the coconut oil. Canola oil doesn’t stay very stable at the high temperature and ends up with an odd taste.