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Eggless Wheat Strawberry Pancakes

5 from 2 votes
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Ingredients

Dry ingredients:

  • 1 cup wheat flour
  • 2 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoon sugar

Wet ingredients

  • 1 cup milk
  • 1 teaspoon vinegar I used apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon ghee or melted butter

Instructions

  • In a wide mixing bowl add all the dry ingredients and mix well
  • Mix milk and vinegar well and keep aside for 3 minutes
  • After 3 minutes add vanilla extract, ghee and mix well
  • Gently add the wet ingredients and mix gently until everything is combined
  • Add chopped berries, mix well and set aside to rest for 15 minutes
  • If the strawberry is juicy, batter will be in the right consistency but if the strawberry is firm add a tablespoon of milk and mix well
  • Heat an iron skillet or a non stick pan on low to medium heat
  • Add 1/3 cup of batter and do not spread the batter. Allow it to spread on its own
  • Add little butter/ ghee around the pancake and on the top
  • Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake
  • When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
  • Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup
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Notes

  1.  1 cup + 1 tablespoon of Buttermilk can be used instead of milk and vinegar
  2.  Blackberry, blueberry, raspberry can be used instead of strawberry
  3. Excess pancakes can be put in a zip lock bag or aluminum foil separated with parchment paper and stored in the freezer for weeks. Microwave the pancake for one minute and enjoy
  4. If the batter becomes thick over time drizzle some milk and make pancakes
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