Whole grain American pancakes without eggs - in my house, these small pancakes are preferred. American rather than classic pancakes. These are made from three types of flour but without eggs. My husband says he loves them because they are soft and literally melt in your mouth.
If they stay until the next day, which doesn't happen to us, they are still soft and good to eat even though they are cold, although you can reheat them on a Teflon pan or in the microwave.
They are equally good with both savory and sweet fillings.
We mostly eat them with jams that I prepare without sugar or with cheese that can be seasoned with, for example, garlic, oregano, chives, parsley or as desired. They are also excellent with fried vegetables, something like a Mexican version. You might be surprised why vanilla sugar is added to the dough and they are also eaten in a salty version.
Believe me, it gives them a nice note and taste, you can hardly even feel the vanilla, and until I tried that it can also blend well with the flavors in the salty version, I thought it was not possible. Try it and you will be convinced of what I said.
Integral American pancakes without eggs - Snežana Knežević - Recipes and Cookbook online
Integral American Eggless Pancakes - In my house, these little pancakes, tkz, are preferred. American rather than classic pancakes. These are made from three types of flour but without eggs. My husband says he loves them because they are soft and literally melt in your mouth.
Integral American pancakes without eggs, ingredients:
- 1 cup of whole buckwheat flour
- 1 cup of whole wheat flour
- 1 cup whole grain white cornmeal
- 1 teaspoon of turmeric powder
- 0,5 teaspoons of vanilla sugar
- 1 bag of baking powder
- 1 teaspoon of fine sea salt
- 2 tablespoons olive oil
- 3 cups of warm water
Integral American pancakes without eggs, preparation:
- Put all the dry ingredients in a deep bowl and mix.
- Add olive oil and add hot water until you get a thin mass that spreads nicely and is a little thicker than for classic pancakes. Let the mixture stand for about half an hour.
- Place a small teflon pan or whatever you have on the stove to heat it up. Keep the temperature at 6, for me it goes up to 9, and when the pan heats up for the first time, pour a little oil into the pan.
- Pour a small ladle of the mixture into the center of the pan and it will immediately form a small pancake.
- Bake it until the little bubbles that appear on the pancake start to open, and then turn it over to bake the other side, about half a minute.
- Repeat the process until you use up all the pancake batter.
- Put the pancakes on a plate and keep them warm.
- Serve stuffed according to your taste, salty or sweet. Pleasant!
Tip: The cup I used has a volume of 250 ml. The amount of hot water used to make pancakes can be more or less than stated, be careful that the mixture should be a little thicker than for regular pancakes.
Snezana Knežević
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