Eggless pancakes

Name: Eggless pancakes
Cuisine: Indian
Ingredients: 1 cup all-purpose flour; 1 banana sliced; 2 teaspoons baking powder; 1.5 tablespoon granulated sugar; 1 pinch sea salt; 1 cup buttermilk; 1 teaspoon vanilla extract; 2 tablespoons butter – melted; 2 tablespoons whole milk – as needed, to adjust the consistency of batter; As required Nutella or any chocolate spread

Ruchika Anand @FYS_feed_your_soul

#boxweek16
#mychildhoodrecipe

Ruchika Anand @FYS_feed_your_soul

#boxweek16
#mychildhoodrecipe

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Ingredients

1 cupall-purpose flour
1banana sliced
2 teaspoonsbaking powder
1.5 tablespoongranulated sugar
1 pinchsea salt
1 cupbuttermilk
1 teaspoonvanilla extract
2 tablespoonsbutter – melted
2 tablespoonswhole milk – as needed, to adjust the consistency of batter
As required Nutella or any chocolate spread

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Steps

1

In a large bowl, combine the dry ingredients together. Make a well in the middle and slowly stir in the buttermilk.
2

Stir in the vanilla and melted butter until evenly mixed.
3

The batter should be thick, but still of pouring consistency.
If it's too thick, add up to 2 tablespoons of milk and mix well.
4

Preheat a non-stick griddle on medium heat.
When it's hot, drop on about 3 tablespoons of pancake batter for each pancake.
5

Using the back of the spoon, gently help spread the batter so it forms a round pancake.
6

Cook for about 2-3 minutes, until there are many bubbles visible on the top and a few have popped on the sides of the pancakes.
7

Check the bottom of the pancake is golden brown.
8

Gently flip and cook for another 2 minutes on the bottom side.
9

Serve warm with your favorite toppings.
spread Nutella and banana slices on each and stack them.
Kids love this.