Ever since I posted a pic of these pancakes cooking on my griddle on Instagram and Facebook, there have been a number of requests for this recipe.
These pancakes made their way into Hari’s snackbox for his pyjama party in school where he had to bring in any snack starting with the letter P. He contemplated between pasta, pizza and these pancakes, settling for the pancakes at last.
This has to be one of the fastest photo shoot for divinetaste. If given a choice, I could go on clicking! Adjusting the frames, using different angles and changing lenses (my favourite being the canon 100mm f2.8L and the canon 50 mm f1.4, although I now shoot a lot with the canon f24-105mm L, like I did for this shoot), ensuring that the shoot is a prolonged affair.
For this shoot, I did not have the luxury of time since I couldn’t keep the husband waiting for breakfast. Plus, these pancakes are so delicious that they begged to be eaten and eaten soon when they are still warm.
But, I’m not complaining as I’m pretty happy with the end results.
I really don’t understand the fuss around sugar these days. Perfectly healthy people give up sugar on a whim. Unprocessed or minimally processed sugar is a regular part of our diet. Sugar provides one of the 6 principle tastes, the sweet taste to our palate. According to Ayurveda, all the 6 tastes are important fro health.
I firmly believe that everything is moderation is always good and anything in excess is not. These pancakes don’t have a lot of sugar, but you can increase or decrease the sugar based on your preference. Or leave it out. But, please don’t! A little bit of sugar didn’t hurt anyone! It only makes life sweeter. Trust me!
These pancakes can be made thicker or thinner and sweeter or not. It is quite a flexible recipe.
I like to cook these pancakes until they are nicely browned. It makes them taste so much better that way!
These pancakes are undoubtedly one of the best to emerge from my kitchen. The crispy exterior (if you nicely brown them) and soft interior, coupled with the wholesome ingredients provide a good balance of taste and texture. these are great to serve for breakfast, as an afterschool snack or even to pack in a snackbox. Make them, share them and enjoy them!
Watch how to make these pancakes here-
Eggfree Wholewheat Oatmeal Brownsugar Pancakes Recipe
You can increase or decrease the quantity of sugar as per your liking. Also make them thinner or thicker as per your preference.
310 ml (1 ¼ cup) milk
1 tbsp lime juice
2 tbsp melted butter or ghee
A few spoons of water or milk as required
140 gm (1 cup) wholewheat flour
25 gm (¼ cup) oatmeal
1 tsp baking powder
½ tsp baking soda
2 tbsp brown or demerara sugar
a pinch of salt
In a bowl or a jar combine the milk and lime juice and allow it to rest for a while The sour milk will help to make the pancakes fluffy.
In a large bowl, put in all the dry ingredients, whole wheatflour, the oatmeal, baking powder, baking soda, brown sugar and a pinch of salt and whisk together until mixed. Set aside.
Put in the melted butter into the curdled milk and beat together until smooth. Whisk this wet mixture into the dry ingredients and mix until everything comes together. Do not overbeat. Use a little water or milk if the batter is too stiff.
Heat a griddle or a frying pan and grease it with butter or oil. Put in dollops of batter, depending on the size you want. When bubbles appear, turn over the pancakes and cook until nicely browned.
Serve with accompaniments of your choice like honey, maple syrup, whipped cream and fruits.
Makes about 6 pancakes