Eggless Buttermilk Pancakes

Introducing the perfect recipe for all the vegetarians out there - Eggless Buttermilk Pancakes! Who says you need eggs to make fluffy pancakes? This sweet recipe will show you how to replicate that signature texture without them. And the best part? The Strawberry Sauce that comes with it will have you drooling in no time!

But wait, there's more! Here are some tips to help you make the perfect eggless buttermilk pancakes. Firstly, heat up a non-stick pan with oil over moderately high heat until hot but not smoking. Then reduce the heat to medium and pour 1/4 cup of batter into the pan. Cook until bubbles appear on the surface and the bottom becomes golden, then flip the pancake and cook until the other side is golden brown and cooked through. Be sure to lower the heat if the pancake browns too quickly and the inside is not set. Transfer the pancake to a serving plate and brush some oil between batches to prevent sticking.

These eggless buttermilk pancakes have a light and spongy texture that only hints at the richness of the buttermilk used in the recipe. While you can buy buttermilk, you can also use buttermilk powder or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Stir the mixture and let it stand for 10 minutes before using. You can even freeze any leftover pancakes and reheat them in the oven or toaster later on.

You may also like my other eggless recipes such as Eggless Plum Cake, Eggless Chocolate Mousse Parfait and Eggless Sponge Cake.

Eggless Buttermilk Pancakes with Berry Sauce 2018-05-10 06:54:41

Eggless Buttermilk Pancakes

Serves 3
Prep Time: 00:10
Cook Time: 00:25
Total Time: 00:25

Ingredients

• 140 grams whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp white sugar
• 1&1/4 cup (300 ml) buttermilk
• 1 to 2 tbsp water
• 3 tbsp olive oil
• 1 tsp vanilla essence
• to grease the pan extra olive oil or melted butter
• 1/2 cup fresh blueberries
• 1/2 cup strawberries, sliced
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp cornflour
• 1/8 tsp ground cinnamon
• a pinch of salt
• 2 tsp lemon juice

Instructions

• In a wide bowl, mix together the flour, baking powder, baking soda, salt and sugar until combined.
• In a separate bowl, whisk together buttermilk, vanilla essence and olive oil until incorporated.
• Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once and stir gently until combined.
• Then add water, if needed. Mix well.
• Meanwhile, heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter.
• Then grease the pan with oil or melted butter and pour 1 ladle of batter onto the hot pan.
• When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
• Cook until lightly browned. Repeat the same process for the remaining batter also.
• Serve these eggless buttermilk pancakes with berry sauce.
• Place the sugar, cinnamon, cornflour, salt and water in a small saucepan and stir until the sugar dissolved.
• Then gently stir in the blueberries and strawberry slices, place the pan over medium heat.
• Cook it for 10 mins or until the sauce thickens.
• Some of the berries will break down but others will still remain whole.
• Remove from the heat and then add lemon juice.
• Taste and add more lemon juice and sugar if needed.
• Let it cool and then cover and refrigerate for up to 3 to 4 days.

By Santhi Therese
The Indian Claypot

In a wide bowl, mix together the flour, baking powder, baking soda, salt and
sugar until combined.

In a separate bowl, whisk together buttermilk, vanilla essence and
olive oil until incorporated.

Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once and stir gently until combined. Then add water, if needed. Mix well.

Now the batter is ready to cook.

Heat a frying pan over medium-high heat until a few sprinkles of water
dropped on the pan splatter.

Then grease the pan with oil or butter.

Pour 1 ladle of batter into the hot pan.

Now bubbles start to appear on the top surface of the pancake.

When the bottom of the pancake becomes brown, turnover. until lightly browned.

Place the sugar, cinnamon, cornflour, salt and water in a small saucepan
and stir until the sugar dissolved. Then gently stir in berries.

place the pan over medium heat. Cook it for 10 mins or until the sauce thickens.