Eggless Whole Wheat Zucchini Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Eggless Whole Wheat Zucchini Pancakes are soft and fluffy American's favourite breakfast recipe. Serve it with butter and maple syrup on top and fruits.
Ingredients
  • 1 Cup of Whole Wheat Flour
  • 1 Tbsp of Baking Powder
  • 1 Tbsp of Sugar
  • ¼ Tsp of Salt
  • 1 Cup of Milk
  • 2 Tbsp of Oil
  • ½ Cup of Zucchini (grated)
  • ½ Tsp of Vanilla Essence
Instructions
  1. Wash, peel the skin and grate the zucchini finely.
  2. In a bowl, add whole wheat flour, baking powder, sugar and salt. Mix everything thoroughly. Add oil, milk and vanilla essence. Whisk well without forming any lumps. Finally add grated zucchini to the batter and mix well.
  3. Heat cast iron pan, spray some oil and wipe it with paper towel, for each pancake, add ¼ cup of batter to the hot griddle.
  4. Turn the pancake to other side when you see bubbles on top and cook till it turns golden brown.
  5. Hot, soft and fluffy eggless whole wheat zucchini pancakes are ready to serve.
  6. While serving top it with butter and maple syrup or honey.
Notes
Always use cast iron skillet to make pancakes.
Do not skip baking powder. Do not use baking powder more than mentioned amount.
You can add butter in place of oil.
Always cook in medium flame.
If you don't like wheat taste, replace it with all purpose flour (maida).
Always make pancake thick not thin.
Use the same laddle for all pancakes to get same size and do not spread like dosa.
Recipe by FoodyBuddy at http://foodybuddy.net/2015/10/05/eggless-whole-wheat-zucchini-pancakes.html