Prep 30 mins
Cook 15 mins
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.
- 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)
- 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.
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!