Whole wheat pancakes recipe {Eggless}

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.

Ingredients:

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

Directions:

1. Mash ½ a banana with fork or masher and keep it aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cardamom powder and salt.
3. In another bowl, whisk the milk, melted butter and mashed banana thoroughly.
4. Now pour the liquid mixture to the dry mixture and gently mix it without any lumps, don’t overmix it.
5. Let the pancake batter sit for 15 minutes, meanwhile we can make the Jaggery syrup.
6. Heat a saucepan, add powdered jaggery and water.
7. Mix it until the jaggery melts and then add salt.
8. Add 2 tablespoons of water to the cornstarch mix it and add it the boiling jaggery syrup.
9. 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.
10. Now to make the pancakes, heat a skillet or tawa on a medium flame and apply some butter on it.
11. Without mixing the pancake batter scoop the batter on to the warm skillet.
12. 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.
13. Repeat the same for the remaining batter and serve the pancakes warm with the homemade jaggery syrup and enjoy 🙂

NOTES:

• 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.