“There aren't many recipes for eggless pancakes, so this is an addition to the few posted here. It is delicious, wholesome, rich in fibre, heart-healthy and will satisfy the ever-growing Vegetarian population.”
READY IN:
45mins
YIELD:
6 Pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flour, baking powder/Soda and pour into a mixing bowl.
  2. Chop the banana and put it in a Blender along with the milk, sugar and cinnamon powder.Blend and pour the "Milk-shake" in to the flour mixture.
  3. Melt the butter and add to the batter along with the Yoghurt, maple syrup and corn oil. Mix well with a wooden spoon. Let the batter stand for about 15 minutes.
  4. Heat up a pan. Make sure its really hot and then turn the heat down. It's important to cook these pancakes on medium heat.
  5. Don't lubricate the surface if it's a non-stick pan. Spoon about 3 Oz. of batter and spread to a round. Make sure each side cooks for about 3 minutes.
  6. Serve with sliced strawberries and Honey-butter sauce.
  7. Note: Use up all the batter and store the extra pancakes in the freezer.

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