Eggless Pancakes Recipe | Whole Wheat Pancakes
The finest homemade Eggless Pancake recipe yields delightful, airy, and tender pancakes created using whole wheat flour, milk, sugar, flavorings, and without the inclusion of eggs.
Ingredients
- 1 cup whole wheat flour – leveled
- 1 pinch salt
- 1 teaspoon baking powder leveled, aluminum free
- ¼ teaspoon ground cinnamon (cinnamon powder)
- 3 teaspoons sugar
- 1.5 cups whole milk or add as required
- 1 tablespoon butter – unsalted or neutral flavored oil, for pancake batter
- 2 tablespoons butter – unsalted or neutral flavored oil, add as required, for cooking pancakes
Instructions
Mixing Dry Ingredients
- In a mixing bowl first take whole wheat flour. If the wheat flour is ground in a mill, then do sift the flour once or twice before using.
- Add salt. Skip adding salt if using salted butter.
- Add sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.
- Add baking powder and ground cinnamon.
- With a wired whisk mix all the dry ingredients very well. Set aside.
Mixing Wet Ingredients
- Take 1.5 cups milk in a saucepan. Keep the pan on a low to medium-low flame and begin to heat milk. You can also use almond milk or soy milk.
- When the milk is becoming hot do stir occasionally. Do not boil the milk but let it only become hot. You should see some steam coming from the milk.
- When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
- Mix the butter in the hot milk very well.
Making Eggless Pancake Batter
- Then add this mixture to the dry ingredients in the bowl. With a wired whisk mix very well.
- Break lumps with whisk and make a smooth batter. A few tiny lumps are alright in the batter.
- The pancake batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. Depending on quality and texture of whole wheat flour more milk can be added.
- Set the pancake batter aside.
Making Whole Wheat Pancakes
- Then heat a well seasoned heavy skillet or frying pan. Spread ½ to 1 teaspoon softened unsalted butter or oil on the pan.
- With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own. You can even use a ¼ to ⅓ measuring cup to pour the pancake batter.
- On a medium-low heat cook the pancake.
- Cook it till you see bubbles forming on the surface of the egg free pancake.
- When the base looks crispy and golden, gently turn over the whole wheat pancake.
- Cook the second side also till golden. Then remove eggless pancake and serve.
- You can even stack these eggless pancakes in a casserole or roti basket and then serve warm. Make remaining pancakes in batches this way.To speed up the cooking of pancakes, you can opt to use a large frying pan or use two skillets or frying pans.
- Serve these fluffy eggless pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.
Nutrition
Calories: 164kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 31mgPotassium: 234mgFiber: 2gSugar: 5gVitamin A: 276IUVitamin C: 1mgCalcium: 113mgIron: 1mg
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