Vegetarian eggless pancakes that taste better than the american fluffy pancakes in IHOP. A lot of my family and cast are vegetarian and do not eat eggs, so this year I want to try and make more eggless or vegan recipes. 🙂
This recipe can easily be vegan friendly by using non dairy milk instead of skimmed milk and use dark chocolate, which is usually dairy free.
Pancakes are so versatile as you can add any toppings from jam, fruits, syrups and even ice cream.
Have you ever tried savoury pancakes, as you can top with sauté potatoes, roasted veg even curry. My husband even adds meat sometimes to his pancakes. Use the recipe below, but do not add sugar or vanilla but instead 1/2 tsp of salt and pepper.
The pancakes are so soft and fluffy, they almost melt in your mouth. Usually eggless pancakes can taste a bit doughy in the mouth, but these are amazingly so much like buttermilk pancakes they are just uber delicious.
Sunday mornings in my house are chilled out and relaxed, and we tend to always have a hot breakfast with either pancakes, Indian Parathas and waffles now since the purchase of my new waffle maker last year.
My children are so very different if what they like with their pancakes, one likes maple syrup with his fruit where the other loves fruit with sugar.
125ml Plain fat free Yogurt
160ml Skimmed Milk
1/2 Tsp Vinegar
3 Tbsp Sugar
1 Tsp Vanilla
1/2 Tsp Baking Soda
150g Self Raising Flour
30g Milk Chocolate Chunks
10g White Chocolate Chunks
Into a blender add yogurt, milk, vinegar, sugar, vanilla, baking soda and flour blend until the all mixed.
Pour the batter into a jug.
Add chocolate chunks, make sure the pieces are not too big.
Spray a fry pan with oil and heat over medium setting, pour in a couple of spoons on batter.
Once little bubbles come to the surface, flip the pancake.
Cook on the other side until cooked and brown.
Serve immediately with toppings of your choice.