Recipe by ragav7orion
There aren't many recipes for eggless pancakes, so this is an addition to the few posted here. It is delicious, wholesome, rich in fibre, heart-healthy and will satisfy the ever-growing Vegetarian population.
Top Review by shimmerchk
Very Good! These pancakes come out very moist and tasty. Our only problem is that they were a little too moist with not quite enough of a fluffy texture. We did use buttermilk instead of whole milk and that may have affected the texture a bit, nevertheless these were yummy and a lifesaver for breakfast this morning when we realized we were out of eggs. My picky 3 year old cleaned her plate and that is a great compliment in and of itself!
- 8 ounces whole wheat flour
- 6 ounces whole milk
- 1 ounce butter
- 2 ounces yoghurt
- 2 ounces sugar
- 1 ounce corn oil
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
- 1 teaspoon maple syrup
- 1 banana (optional)
Directions See How It's Made
- Sift the flour, baking powder/Soda and pour into a mixing bowl.
- Chop the banana and put it in a Blender along with the milk, sugar and cinnamon powder.Blend and pour the "Milk-shake" in to the flour mixture.
- Melt the butter and add to the batter along with the Yoghurt, maple syrup and corn oil. Mix well with a wooden spoon. Let the batter stand for about 15 minutes.
- Heat up a pan. Make sure its really hot and then turn the heat down. It's important to cook these pancakes on medium heat.
- Don't lubricate the surface if it's a non-stick pan. Spoon about 3 Oz. of batter and spread to a round. Make sure each side cooks for about 3 minutes.
- Serve with sliced strawberries and Honey-butter sauce.
- Note: Use up all the batter and store the extra pancakes in the freezer.