Egg-Free Wheat Pancakes
Egg-Free Wheat Pancakes turn out so soft, fluffy and thick that you wouldn't miss the eggs in them. Add your favourite toppings and enjoy.
Ingredients
- 1 cup wheat flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- ½ tsp cinnamon powder
- ⅛ tsp salt
- 1¼ cup milk hot
- 2 tbsp butter
- 2-3 tbsp sugar
- extra butter for cooking
- some fresh fruit
- 4-6 tbsp maple syrup / honey
Instructions
- Get the fresh fruit/fruits of your choice ready.
- Heat the milk till it becomes just hot.
- Add 2 tbsp butter, mix and allow it to melt.
- Add vanilla extract to the milk.
- Allow the milk to cool down a bit.
- Sift wheat flour, baking powder, baking soda, salt and cinnamon powder together.
- Add sugar and mix well.
- Add the milk mixture to the flour.
- Mix it up a bit, not too much. Just enough so the flour is wet.
- Heat a griddle pan, frying pan on medium heat.
- Add about ½ tsp butter and let it melt a bit.
- Add about ¼ cup batter to the hot pan.
- Lower the heat.
- Add some more butter around the sides if required.
- When the top appears a bit dryish, flip the pancake over.
- Add little butter on the sides and cook the other side of the pancake.
- Repeat with the remaining batter.
- Serve hot pancakes topped with fresh fruit and drizzle some maple syrup or honey over it.
Notes
- Don't over mix the batter. The pancakes will turn out rubbery.
- Make sure you use baking powder and baking soda that is fresh and not old. Test it in hot water. It should bubble. Or add some in vinegar.
- Add toppings of your choice like chocolate chips, nuts, chocolate sauce, etc.
- When you prepare the batter, make the pancakes immediately. Otherwise they will not be fluffy.
- Can replace butter with oil.
- For vegan option use vegan milk and butter or oil.