Eggless Whole Wheat Pancake


Dry Ingredients

Whole wheat flour - 1/2 cup

Baking Powder - 1 tsp

Salt - a pinch

Wet Ingredients

Milk - 1/2 cup + 1 tbsp

Melted butter - 1 tbsp

Oil - 1/2 tbsp

Maple syrup or powdered sugar - 2 tsp

Vanilla extract - 1/2 tsp

Water - 1 1/2 tbsp


1.In a bowl, combine together wheat flour, baking powder, salt and mix well. If using powdered sugar instead of maple syrup, add that also with the dry ingredients.

2.In another bowl, combine together milk (should be at room temperature), oil, melted butter, maple syrup, water and vanilla essence.Mix the wet ingredients with the dry ingredients without lumps. Avoid over mixing.

3.The consistency of the batter should be that of idli batter. You may add a little more milk or water to get the right consistency. (Batter should not be too thick nor too watery). Let the batter rest for 10 minutes.

4.Heat a non stick pan over medium low heat. Grease it lightly with butter.When the pan is hot, reduce the heat to low and pour a ladle of batter in the center of the tawa. It will spread itself otherwise spread it very lightly as the pancake has to be thick.


5.Cook on low heat until bubbles form on the surface. Then flip it over to the other side and cook on low heat until done. Remove from heat. Repeat the same process for the rest of the batter.Serve hot with honey, butter or maple syrup.