When I received this goodie bag from Khet se Plate, I instantly thought of pancakes – and so into the kitchen I went to potter about. The base of the recipe is pretty standard of that of an eggless pancake batter – I usually omit sugar in my batters as I know there will be a drenching of maple syrup later on, but for this recipe I did add coconut sugar, because a whole wheat batter needs a bit of sprucing and as an afterthought, I also added some cinnamon, because for me, the whole wheat thing is a bit too dense and meddles with flavour, so in my books, vanilla and cinnamon cut through that flavour well enough. When I first made this, I mentally prepared for a heavy ghee after taste, but let me assure, there is none of that. You honestly can’t tell!
Cooking with ghee is a brilliant option (if you’re not vegan), as you can cook on high temperature, for longer hours, without damage and creating delicious nutritious food! Ghee is great for the gut, bowel movement, boosting immunity and also provides moisturizing properties for skin, hair and nails from within.
- Recipe Serves
8 pancakes
- Recipe Ingredients
1 cup whole wheat flour
¼ tsp salt
1 1/2 tsp baking powder
3 tsp coconut sugar
1 ½ cups milk
1 tbsp ghee
1 tsp vanilla extract
pinch of cinnamon (optional)
Extra ghee for cooking
- To serve:
- Recipe Instructions
Whisk the milk with ghee, sugar and vanilla essence
Then add the whole wheat flour and baking powder with salt and stir to a dropping consistency
Set the batter aside for 5 minutes
To cook:
Place a medium pan on medium heat
Melt a teaspoon or so of ghee and coat the pan
Drop one ladle of the pancake batter and let cook – bubbles should appear on the top
Then flip over and cook for a few more minutes
Transfer to serving dish and serve with fresh fruits, maple syrup or honey, nut butters
(note: cooking of these pancake may take longer than a maida batter, you’ll need to keep some patience)
