Spongy Eggless Pancakes by DK on Jan 17, 2014
Eggless Pancakes are not as welcomed in my home as its egg filled counterpart. And only 'cos my husband relies heavily on eggs for his protein intake. I am neutral to both and just for curiosity sakes, I try to use different recipes in my kitchen. Well, I also have an incentive to, given the number of recipe requests for an Eggless Pancake having exceeded 20+ at my last count. After several attempts, I have settled down to this recipe which even my little dude enjoys without fuss.
I am still at the stage of perfecting recipes with other grains ( my food critics haven't given their wholehearted yes - yet), so I am posting it with regular wheat flour. All purpose flour gets a step motherly treatment in my kitchen and I use Whole wheat pastry flour instead in most of my recipes. But do refer my Tips section for any substitutes you might like to make.
Soft, spongy, not sweet and slightly buttery - this is how I would describe this pancake. We don't like anything sweet in the morning and hence my pancake is not sweet at all. So this helps when I serve them with the additions I mention at the end of the post. You can even increase cinnamon, honey and cut down salt to make it sweeter. I enjoy it with strawberry jam, while my husband eats them with Maple syrup. The little dude is content eating as it is.
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: Makes around 6 (about 4 inch in diameter) Pancakes.
Ingredients
- 1 cup Whole Wheat Pastry Flour , see Tips
- 1/2 tsp Cinnamon
- 1 tbsp Baking Powder
- 1 cup Milk, see Tips
- 1 tbsp Coconut Oil, see Tips
- 2 tsp Honey, see Tips
- 2 tbsp Water or as needed
- 1 tsp Vanilla Extract
- 2 tbsp Butter, melted
- 1/2 tsp Salt, see Tips
Tips
1. Wheat Pastry Flour: I haven't tried it myself but I am assuming you can use Indian Chapathi (Atta) flour instead. Regular Whole wheat will also work, you probably would just have to increase the liquid amount a bit. If you want to just use All Purpose flour instead, reduce the Baking powder by 1 tsp and water by 1 tbsp.
2. Milk: I used Raw Whole Milk in this recipe.
3. Coconut Oil: I use Extra Virgin Coconut Oil. You can substitute regular vegetable oil instead.
4. Honey: I warmed the honey for about 10 seconds in the M/W. I use local honey. You can sub this with 1 tsp of sugar instead.
5. Salt: I use Himalayan Sea Salt. The addition of salt gives it a very mild savory taste. If you would prefer your pancake sweet, reduce or skip the salt completely.
2. Milk: I used Raw Whole Milk in this recipe.
3. Coconut Oil: I use Extra Virgin Coconut Oil. You can substitute regular vegetable oil instead.
4. Honey: I warmed the honey for about 10 seconds in the M/W. I use local honey. You can sub this with 1 tsp of sugar instead.
5. Salt: I use Himalayan Sea Salt. The addition of salt gives it a very mild savory taste. If you would prefer your pancake sweet, reduce or skip the salt completely.
Method
1.
Add the dry ingredients together in a bowl and mix to combine.
2.
I warmed up the milk a bit and added the oil, vanilla, water and honey to it. Blend it together.
3.
Pour the wet into the dry slowly.
4.
Whisk together until just combined. Don't overmix - its OK for the batter to be slightly lumpy.
5.
Set aside for about 8-10 minutes. Whole grain batters welcome the resting period.You will find that the batter has puffed up a bit.
6.
Add the melted butter to the batter.
7.
Whisk gently to combine. At this point check for consistency.Depending on the brand and quality of the flour you are using, you might need anywhere between 1 - 3 tbsp of water. The batter should be thick yet should flow. I used Organic Whole Wheat Pastry flour and for that, I needed 2 tbsp (and may be a few additional drops) of water to get it to right consistancy.
8.
Heat a skillet over medium-high heat until hot. I used Cast Iron and hence greased slightly with butter. You might skip this for a non stick pan. Pour 1/4 cup of batter
into the skillet for each pancake.
9.
Cook until bubbles form on the surface.
10.
Carefully flip pancakes and cook the other side until golden brown.
11.
Repeat for the remaining batter.
Since this is not sweet, it welcomes sweet fruit sauce, honey and/or maple syrup. I love to serve this with Stewed Strawberries , Cherry Berry Coulis and Stewed Rhubarb and Strawberries when they are in season.
Filed Under these categories
- 226 American
- 705 Kid Friendly
- 25 Kids Breakfast Recipes
- 384 Nuts Free
- 7 Pancakes
- 398 Pregnancy
- 177 Sugar Free
- 113 Wholegrain
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14 Comments
By connie on Aug 23, 2016
great, since i dont eat eggs myself ,it worked for me, my 6 old son really loves it. thank you
Happy to hear that. Thank you for the feedback :) --DK
By Sowjanya on Dec 21, 2015
I wanted to make pancake batter at home and eggless preferably and so this recipe of yours was just what I needed. I tried it and my kids just loved them. Thanks so much
By Lena on Nov 9, 2014
Eggless pancakes? Down our alley! I normally don't buy eggs, my son is severely allergic to them and all pancakes we ever have are eggless one. So tomorrow it's going to be on my list, all ingredients are in the pantry. My regular eggless pancakes lack some fluff, so off I go to the kitchen in sunless hour in the morning.
By Diya Biswas on Jun 17, 2014
What a wonderful recipe. I make regular pancakes with flour & eggs. This is so good an option. Will try it this Sunday breakfast.
By MuktaPrashant on Jun 16, 2014
Good one...
By Linda pare on Jun 1, 2014
This only makes 6 pancakes? Seems like a cup of flour and a cup of milk would make closer to 10 or 12.
By Gloria Wang on Mar 15, 2014
Thanks! The 8) se recipes you provide are really delicious and not that complicated! Simple is the best xoxo
By taru on Feb 26, 2014
Love your recipes , love your work! Thanks and please keep 'em coming.
By salma on Jan 20, 2014
i m going to try it in the morning lets see how it works .hope well.but can we make the batter at night and keep in the fridge?
By Anita on Jan 19, 2014
Thank you so much for this recipe. It came at the perfect time because my son asked for pancakes this morning and I was out of plain flour. The WW pastry flour worked perfectly. My 7 year old actually commented that they were better than the regular eggless pancakes that I make! Thanks for a keeper recipe.
I am so glad to hear that. Thank you Anita :) --DK
By Happys Cook on Jan 18, 2014
Yummy and looks inviting....
By Nidhi on Jan 18, 2014
I always try your eggless recipes ... As we don't get eggs at home... They always turn out wonderful... Thanks for sharing!!
Thank you so much. Hope this one is to your liking as well :) --DK
By Radhika Vasanth on Jan 17, 2014
Looks yumm. I make pancakes with Atta and it turns out well. Should try using coconut oil next time.
Thanks for that info RV. I always assume but good to know you can successfully use atta flour for the pancakes as well. --DK
By Neha on Mar 15, 2017
Appreciate your feedback Neha. Thank you :) --DK