Eggless Pancakes Recipe Card
Eggless Pancakes made with butter which gives it more creaminess and smoothness. It is best for vegetarians.
Equipments
1 Pan
Ingredients
- 1 cup Milk (warm)
- 2 teaspoon Vinegar
- 1 cup Refined Flour
- ¼ cup Sugar (powdered)
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- Salt- a pinch
- 2 tablespoon Butter (unsalted/neutral flavored oil),add as required
Instructions
- To make the batter we need to first make buttermilk, mix milk & vinegar, rest it for 2-3 minutes, your butter milk is ready.2. For batter, take bowl, add refined flour, powdered sugar, baking soda, baking powder& salt , mix well and further add the prepared buttermilk, butter& vanilla essence, mix & combine well, use a whisk &whisk it well, the consistency of the batter should be a little fluffy, do not over whisk , your pan cake batter is ready. 3. Transfer this batter in a piping bag. 4. Use a non stick pan and heat it well, once heated well, cut the pipping bag keeping the hole 2 cm in diameter and pipe it over hot pan.5. Keep the flame to medium heat and cook for a minute on one side.6. Cook for an additional 1-2 minutes or until the other side is golden brown.Your eggless pancakes are ready
Video
Notes
- Opt to use all-purpose flour if you do not like the flavor of whole wheat flour. When making the pancake recipe with all-purpose flour, add less milk – about 1 to 1.25 cups should work.
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- To make vegan pancakes, use plant based milk and a neutral flavored oil or plant based butter.
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- Omit sugar if you prefer. These pancakes can also be sweetened with coconut sugar, palm sugar, jaggery or maple syrup.
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- Keep the pancakes warm by placing them in a single layer on wired rack at 90 degrees C/176 degrees F in the oven for only 30 minutes and not more than that as the pancakes will start getting dried out.
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Nutrition Facts
Eggless Pancakes Recipe Card
Amount per Serving
Calories
520
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
166
mg
7
%
Potassium
67
mg
2
%
Carbohydrates
14
g
5
%
Sugar
1
g
1
%
Fiber
1
g
4
%
Protein
4
g
8
%
Vitamin A
546
IU
11
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
13
mg
65
%
Vitamin B6
0.03
mg
2
%
Vitamin B12
0.1
µg
2
%
Vitamin C
21
mg
25
%
Vitamin E
0.1
mg
1
%
Vitamin K
1
µg
1
%
Calcium
23
mg
2
%
Vitamin B9 (Folate)
150
µg
38
%
Iron
1
mg
6
%
Magnesium
14
mg
4
%
Phosphorus
46
mg
5
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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