These whole wheat pancakes are the BEST fluffy and delicious pancakes with a hint of cardamom flavor, made without eggs and sugar!
Pancakes are our favorite weekend breakfast. The lazy weekend mornings, call for an easy recipe to break the fast. I usually make the pancakes with all-purpose flour but after our little one started to have solids I reduced the white flour intake and switched to whole wheat flour exclusively for her sake. These pancakes are the best whole wheat pancakes I can proudly say!!! Yes, it is so fluffy and moist like regular pancakes made with all-purpose flour.
You will love the pancake syrup I made here. It is so simple, easy and pretty addictive too 😉 The toppings are your choice, you can add blueberries, chocolate chips or any fresh seasonal fruits. I have incorporated my Indian flavors into both pancakes and syrup. If you are a big fan of Indian flavors, then I am sure you will try this recipe during this weekend.
If you are vegetarian, then you should definitely try this recipe and I am sure you will love it. Since the eggs are not used you will not get that eggy flavor which you get in restaurant pancakes.
You will get 6 medium sized pancakes for the mentioned ingredients. So here goes the recipe.
For pancake batter:
Whole wheat flour – 1 Cup
Baking powder – 1 tablespoon
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
Whole milk – 1 Cup
Mashed banana – ½
Cardamom powder – 1 teaspoon
Melted butter – 2 tablespoons
Some more butter for greasing the skillet
For pancake syrup (Jaggery syrup):
Jaggery – ½ cup
Water – ½ cup + 2 tablspoons
Cornstarch – 1 teaspoon
Salt a pinch
- Mash ½ a banana with fork or masher and keep it aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cardamom powder and salt.
- In another bowl, whisk the milk, melted butter and mashed banana thoroughly.
- Now pour the liquid mixture to the dry mixture and gently mix it without any lumps, don’t overmix it.
- Let the pancake batter sit for 15 minutes, meanwhile we can make the Jaggery syrup.
- Heat a saucepan, add powdered jaggery and water.
- Mix it until the jaggery melts and then add salt.
- Add 2 tablespoons of water to the cornstarch mix it and add it the boiling jaggery syrup.
- After 2 minutes of boiling the syrup it will turn little thick like maple syrup, in this stage you can switch off the flame and allow it to cool.
- Now to make the pancakes, heat a skillet or tawa on a medium flame and apply some butter on it.
- Without mixing the pancake batter scoop the batter on to the warm skillet.
- Cook it for 2-3 minutes until you find some bubbles forming on top of the pancake surface and then flip to the other side and cook for 1-2 minutes.
- Repeat the same for the remaining batter and serve the pancakes warm with the homemade jaggery syrup and enjoy 🙂
- Instead of whole wheat flour you can also use all – purpose flour if you wish.
- If you are vegan, then replace the butter with cooking oil/coconut oil and whole milk with almond milk.
- I used mashed banana for sweetness, but you can also use sugar instead.
- Jaggery is a type of Organic cane sugar.
- Resting the pancake batter for at least 5 minutes is mandatory to get soft and fluffy pancakes so don’t skip this step.