Absolutely soft and fluffy pancakes made using whole wheat flour, without any eggs, with the flavors of coconut, cinnamon and jaggery is a whole wheat eggless pancake. Pancake recipe was on my to-do list since long. But I always wondered how to make pancakes without eggless? And finally, I got this eggless pancake recipe from my friend Shefali. This is a common thing in the Konkani kitchen and is called Muscatt. This is an easy pancake recipe and the flavors can be customized as per choice. Bonus point that it is a vegan pancake recipe.
Pancake mix is a very common item of the grocery of most of the people. However, pancakes can easily be prepared at home with a handful of ingredients. Pancakes can be flavored in a number of ways, for example, chocolate pancake, savoury pancakes, eggless banana pancake. I shall soon be trying posting these pancake recipes. As of now let’s see the eggless pancake ingredients:
Whole Wheat Flour /Atta: The best part is that this is a whole wheat pancake recipe and is therefore very healthy.
Sweetener: Well, I have used Goan jaggery to add sweetness to my pancakes because I wanted to do a Goan breakfast recipe for my upcoming page breakfast recipes from different states of India. You can easily substitute it with jaggery sugar or regular sugar.
Coconut and cinnamon: This is a killer combination. It can make any dish so flavorful. I have sued the desiccated coconut, you an also use the fresh one. Further, you can use cardamom powder instead of cinnamon powder.
Fruit Salt: Since this is an eggless pancake recipe, to add that fluffiness and make porous pancakes, I have used little fruit salt, Eno. You can also use baking soda.
Water: Keeping the recipe vegan, I have not used milk to make the pancakes, which is commonly used. I have used water to prepare the pancake mix.
Serve it for breakfast on the weekdays.
1.This recipe makes 4-5 three-inches pancakes.
2.In a mixing bowl add ½ cup whole wheat flour. Add the sweetener as per taste. Also add in a pinch of salt. Add water to make batter.
Tips:You might keep the pancakes less sweet and add sweeteners such as maple syrup or honey on the pancakes at the time of serving. The batter should be of idli batter consistency.
3.Add in 2 tbsp of desiccated coconut. Mix well.
4.Next add a big pinch of Eno.
5.Heat 1-2 tsp oil on a small frying pan. Pour a ladle full batter.
6.Cook on low flame till cooked from one side.
7.Flip and cook from the other side too.
8.Garnish with desiccated coconut and sprinkle little cinnamon powder. Serve hot. Bon appetit!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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