One of the breakfast meals that can be prepared quickly and effortlessly is eggless whole wheat pancakes. They are incredibly soft, fluffy, delicious and surprisingly healthy – ideal for breakfast or brunch, as they contain no eggs or white flour. These pancakes are already sweet, thanks to a little bit of brown sugar or cane sugar added to them. But they are even tastier when a little honey, chocolate or maple syrup is added as a garnish.
With simple ingredients you can prepare this pancake without eggs in just 15 minutes. This recipe makes fluffy, tender pancakes with wholemeal flour, milk, sugar and flavorings for a filling and nutritious breakfast. Try this tasty and easy to make pancakes recipe.
Ingredients:
Sugar
125g wholemeal flour
Egg substitute, equivalent to 1 whole egg (Orgran No Egg – see tips)
300 ml of milk
Butter (for frying)
Orange wedges, honey, maple or chocolate syrup (to serve)
Method:
Make room in the center of the flour in a bowl. Pour in a quarter of the milk and the egg substitute.
Beat the ingredients using an electric blender.
Pour in another 1/4 of the milk and whisk until there are no lumps before adding the remaining milk.
Rest for 20 minutes. Stir again before use.
Melt a knob of butter in a small non-stick frying pan.
When the butter starts to foam, pour a small amount of the mixture into the pan and swirl to coat the bottom – a thin layer is ideal.
Fry for a few minutes until the underside is golden brown, then flip and cook until the other side is golden brown.
Repeat until all mixtures are used, combining mixture between pancakes, adding more butter to cook if needed.
Garnish with orange wedges and a dollop of maple syrup or your favorite pancake topping.
Recipe tips:
Egg substitutes such as Orgran No Egg are offered by major stores and health food stores. According to the package directions, this recipe uses 1 tsp Orgran and 2 tbsp water. This is the same as a full egg.
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