Ingredients: 

1 cup whole wheat flour – leveled

1 pinch salt

1 teaspoon baking powder leveled, aluminum free

¼ teaspoon ground cinnamon (cinnamon powder)

3 teaspoons sugar

1.5 cups whole milk or add as required

1 tablespoon butter – unsalted or neutral flavored oil, for pancake batter

2 tablespoons butter – unsalted or neutral flavored oil, add as required, for cooking 

pancakes

Steps to Make It: 

Mixing Dry Ingredients

Step 1: In a mixing bowl first take whole wheat flour. If the wheat flour is ground in a mill, 

then do sift the flour once or twice before using.

Step 2:Add salt. Skip adding salt if using salted butter.

Step 3: Add sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.

Step 4: Add baking powder and ground cinnamon.

Step 5: With a wired whisk mix all the dry ingredients very well. Set aside.

Mixing Wet Ingredients

Step 1:Take 1.5 cups milk in a saucepan. Keep the pan on a low to medium-low flame and begin to heat milk. You can also use almond milk or soy milk.

Step 2: When the milk is becoming hot do stir occasionally. Do not boil the milk but let it only become hot. You should see some steam coming from the milk.

Step 3: When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.

Step 4:Mix the butter in the hot milk very well.

Making Eggless Pancake Batter

Step 1: Then add this mixture to the dry ingredients in the bowl. With a wired whisk mix very well.

Step 2: Break lumps with whisk and make a smooth batter. A few tiny lumps are alright in the batter. 

Step 3: The pancake batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. Depending on quality and texture of whole wheat flour more milk can be added.

Step 4: Set the pancake batter aside.

Making Whole Wheat Pancakes

Step 1: Then heat a well seasoned heavy skillet or frying pan. Spread ½ to 1 teaspoon softened unsalted butter or oil on the pan.

Step 2: With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own. You can even use a ¼ to ⅓ measuring cup to pour the pancake batter.

Step 3: On a medium-low heat cook the pancake.

Step 4: Cook it till you see bubbles forming on the surface of the egg free pancake.

Step 5: When the base looks crispy and golden, gently turn over the whole wheat pancake.

Step 6: Cook the second side also till golden. Then remove eggless pancake and serve.

Step 7: You can even stack these eggless pancakes in a casserole or roti basket and then serve warm. Make remaining pancakes in batches this way.

Step 8: To speed up the cooking of pancakes, you can opt to use a large frying pan or use two skillets or frying pans.

Step 8: Serve these fluffy eggless pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup. 

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