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Before you jump to Eggless Pancake Cereals recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.
Healthy eating promotes a feeling of health and wellbeing. Increasing our daily allowance of sensible foods while decreasing the intake of unhealthy ones plays a part in a more healthy feeling. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s tough to find healthy foods for snacks between meals. You can spend hours at the supermarket searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.
Try eating almonds unless you have problems with nut allergies. Almonds provide a multitude of health benefits and are an excellent choice when you really need a shot of energy. Different nutritional vitamins tend to be found in these wonderful nuts. They generally do, however, contain tryptophan-the same enzyme that renders you tired after eating turkey. But whenever you eat almonds, you don’t feel like you must sleep a while. Rather, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Occasionally eating almonds can also be a mood booster!
A large assortment of easy health snacks is easily obtainable. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to eggless pancake cereals recipe. To make eggless pancake cereals you need 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Eggless Pancake Cereals:
- Take Dry Ingredients
- Use 1 cup flour(maida)
- Prepare 1 tsp sugar
- Get 1 tsp baking powder
- Get 1/4 tsp baking soda
- Provide Wet Ingredients
- Get 1 tsp butter
- Get 3/4 cup buttermilk
- You need Garnish/serve with
- Use Maple syrup/chocolate sauce/honey
- Get Fresh fruits
- Provide Dried fruits
Steps to make Eggless Pancake Cereals:
- In a bowl, combine all the dry ingredients: flour, sugar, salt, baking powder and baking soda. Mix well.
- In another bowl, combine buttermilk and butter/oil. Whisk.
- Add the mixture of butter and buttermilk to the dry ingredients and mix using a spatula. Don’t overmix.
- Heat a non-stick pan on medium flame, and using a ladle/spoon, pour the batter.
- Cook until bubbles appear on the face of the pancake. Then flip and cook for another minute or so.
- Serve with your choice of fruits and syrup.
- Note: - 1. I used regular butter, and hence, didn’t add any salt. If using unsalted butter, add a small pinch of butter. - 2. Buttermilk VS milk: Buttermilk has a higher acid content than milk, which is why it produces fluffier, lighter pancakes. If unavailable, use milk. - 3. Always use a heavy griddle/cast iron/non-stick pan to make pancakes. Even heating in these is what will give the pancakes an even, golden brown layer.
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