No Butter, No Oil, No Guilt Delicious Pancake Recipe

I have never created my own recipe but today I was motived to try something new. The kids have a snow day and I wanted to make pancakes. But I wanted them to be healthy and not loaded with butter and/or oil. I have created my very first recipe, all by myself! Yes, I am very excited about this. And I’m even more excited that Anne declared them “THE BEST PANCAKES EVER! These pancakes have no oil and no butter in them. They are thick and filling.

And since they are not sweet, they are perfect for a good dousing of real maple syrup. I put blueberries in mine to naturally add sweetness, and I bet bananas would be equally as delicious! Add the wet ingredients to the dry ingredients and mix together until blended. The batter will be a little lumpy.

Heat a nonstick skillet to medium heat. Spray with cooking spray. Pour about 2 tablespoons of batter for each pancake. The pancakes will look thick - that is fine. NOTE: Normally when making pancakes, you wait until you see little bubbles on the surface to flip them. These pancakes will not make lots of those bubbles - they are too thick. You may see a few, you may see none.

Keep an eye on your pancakes and check them to figure out when to flip - mine took about three minutes to brown on one side, then three more on the other. The ones I added blueberries to took a little longer. Because there is no butter or oil in these pancakes, I spritzed some more spray oil on the griddle to cook the other side of the pancake. So when your pancake is ready to flip, use your flat spatula to lift your pancake, spritz the griddle, then flip the pancake over.

1. Put shredded zucchini in a clean kitchen towel and squeeze to remove moisture. 2. Whisk flours, salt, baking powder, baking soda and spices together in a large bowl. 3. Beat eggs, milk, oil, vanilla and sugar in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined (do not over mix). 4. Heat a large skillet or griddle over medium heat. Once hot, coat the bottom with cooking spray. Using a 1/4-cup of batter for each pancake, spread 4-inch circles on the pan and cook until edges are dry, about 2-3 minutes. Flip and cook until golden, another 1-2 minutes. Repeat with remaining batter. 5. Top with pecans before serving. Try these 10 Delicious Protein Pancake Recipes.

Let's check out its ingredients. Then we have chopped coriander for garnish, and lemon juice. Let's check out the recipe for Semolina Pancakes. Firstly we have to take a mixing bowl. Take half a cup of semolina. Add into this half a cup of curd. The quantity of curd and semolina should be the same. Add in a spoonful of crushed peanuts and 3-4 grams of salt.

We have to soak it in two tablespoons of water. Soak it for around 3-4 minutes while the texture is not smooth. By the time semolina soaks in curd, let's create a mixture for the topping. Take a mixing bowl and add in some shredded cabbage, followed by shredded capsicum and shredded carrots.

Then add shredded onions and a bit of sprouts. Now we will add around 2-3 grams of salt and toss it properly. Now let's check the batter. You may add one or two drops of oil to the batter if you like, that way, it would be greasy from within.

The semolina mixture is almost done. Now we will heat up the pan to make pancakes. Add in 2 or 3 drops of oil or grease to the pan. Now we will make pancakes of around 3-4 mm thickness, and we will spread it nicely. We have to cook it on a medium flame, such that semolina is cooked properly and gets a lovely color.



By the time it cooks from the bottom, spread the topping we had made towards the top of it. It takes around 1 -1/2 minutes to cook it on a medium flame. There is an easy way to find out whether the semolina pancake is cooked from the bottom or not. If we tilt the pan slightly, then if the pancake is cooked, it will leave the base and move.

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