Posted in Breakfast, Recipes

Eggless, Wholewheat and Carrot Pancakes!

I am an ovo-lacto-vegetarian to be precise. I eat eggs occasionally while the dear husband doesn’t. Well, he is okay with eggs in cakes and desserts, but otherwise he prefers excluding eggs. So, when I plan to make a special breakfast for him, I am usually scouting for eggless recipes.  And what says special better than pancakes in bed, right? 🙂

Eggless, whole wheat and carrot pancakes with honey and a ❤ wala cappuccino ~ Breakfast 43 of #100happybreakfasts ! This is Mr. Desai's breakfast in bed today! Along with some PDA because it is weekend! We have a #breakfastdate going this morning! Though, @d.nishit doesn't believe in dates and stuff! 😞 What, no!!! This has got nothing to do with the last week'e events! 😮Okay, a little bit! 😀 Yeah, just the ❤ on the coffee is due to the gift , nothing more! The rest is a mundane feature in Desai Household! ☺ The pancakes are almost #vegan friendly, except for the milk used to make the batter. However you can use water or vegan substitute milk like soy or almond to rectify that! #weekendbreakfast #wholewheat #pancakes #carrot #carrotpancakes #cappuccino #coffee #huginamug #foodporn #healthfoodporn #weekenindulgence #vegetarian #whatvegetarianseat #vscocam #vscofood #igers #srujans100happybreakfasts #breakfastinbed #breakfastplatter #breakfastforkings #noguilt

A post shared by Srujan Desai (@d.srujan) on

This is a healthier version, but if you are okay with the all purpose flour, I have tried the same recipe with APF too.

New Year Breakfast, Golden Pancakes, Eggless.

A post shared by Nishit Desai (@d.nishit) on

The recipe is from Rak’s kitchen with a few tweaks. Makes about 5-6 pancakes.

Ingredients:

  • whole wheat flour – 1/2 cup
  • a medium carrot, peeled, trimmed and grated finely
  • milk – 1 cup + 1/4th of a cup ( you may need more, this is just an approximation)
  • sugar – 1 tbsp
  • salt – 1/4 tsp
  • oil – 1 tbsp
  • baking powder – 1/2 tbsp

Method:

  1. Mix all the dry ingredients. You make sieve it. But I am a bit lazy to all that.
  2. Using a whisk, make a smooth, free flowing batter adding the milk gradually. If you are using whole wheat flour, you will need milk : flour in 2:1 proportion plus, some more. You will need milk : all-purpose-flour  in about 1:1 ratio. If you are familiar with Indian Cooking, the batter will be just a little thicker than dosa batter, of pouring consistency.
  3. Let the batter stand for about 10-15 minutes.
  4. Heat a skillet, nonstick or cast iron, whatever you are comfortable with. Grease it well.
  5. Once it is hot, turn the heat to medium. Pour a ladleful and let is spread naturally. Shape it a little bit, but don’t spread it thin.
  6. Once small holes pop up on the surface, flip and cook on the other side till light brown spots appear. Transfer to a serving plate.
  7. Serve hot in a batch with hot butter and maple syrup/honey or condiment of your choice.
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