Eggless Whole Wheat Pancakes

                          

Pancakes are quick and easy to make and they are huge hit among kids. I make them often, not only for breakfast but also when I need to fix a quick dinner. It’s filling, healthy and satisfying. I keep the recipe same very time but change the toppings so that kids never get bored of them. 

Flour
Usually pancakes are made with all purpose flour. But I have used whole wheat flour as a healthy alternative and I increased the amount of baking powder by 1/2 tsp to make them fluffy. You can use self rising flour and skip baking powder totally. 

               

Toppings
Pancakes do not have a dominant flavor, so they can go well with varieties of toppings. Syrup like maple, honey, agave nectar, chocolate syrup, caramel syrup or strawberry syrup go well with them. 
Load them with walnuts, almond, pecans or fruits like bananas, berries, peaches. Top it with a dollop of butter and hear your kids cheer. 

          

Milk alternative
You can use any variety of milk like soy, coconut, almond or oat milk to make the pancakes. You can just use water to make them if you do not want any milk. You can use juice instead of milk. Make sure you use 1/4 cup lesser liquid if you are not using milk in the batter.

the Ingredients:

1 cup whole wheat flour
2 1/2 tsp Baking powder
1 1/4 cup milk
1 tsp yogurt
1 tbsp water
1 tsp Vanilla (optional)
1 tsp sugar
2 tbsp melted butter

               

Preparations:

• In a bowl, sift whole wheat flour and baking powder.
• In a larger cup, mix together milk, yogurt, sugar, water and vanilla and whisk well until sugar dissolve.
• Now add the wet ingredients to dry ingredients and mix until well incorporated.
• Add melted butter to the pancake batter and gently mix.
• Heat a non stick griddled and pour a ladle full of batter on it.
• Let the pancakes cook until they are golden brown and then flip to cook on the other side.
• Serve the pancakes with maple syrup and butter on top.