Have you ever attempted eggless chocolate pancakes? They are somewhere in between a brownie and chocolate cake but it is in fluffy pancake form. Furthermore, you can easily eat them for breakfast.
This eggless chocolate pancake recipe is as manageable as it gets. You can able to serve this eggless pancake in less than 30 mins; this is a quick tasty fix. A pancake is a thin flat cake, prepared from a starch-based batter often including milk and butter, and is cooked on a hot surface such as a griddle or frying pan.
There is a kind of pancakes one came to make by combining different toppings to the batter. Here we cook this without eggs. Make these even better by optionally adding fruits like strawberries or banana as toppings. If you are not a chocolate lover, you can try our fluffy eggless pancakes too.
The pancakes aren’t too sweet and are lightly scented with flavoring. Moreover, this eggless Chocolate Pancake is a perfect dilemma for a quick morning breakfast or an evening snack. Whether your kids come back from school in the evening or are coming back after a tiring sport, this pancake recipe will brighten them up.
Not only will your children, sudden guest of the evening cherish these pancakes. We are sure you’ll have an amazing time preparing this and eating this. They are really delightful. Plus, these fluffy pancakes are freezer friendly and taste delicious reheated.
So it is easy make and as well as easy to store for further use. I topped mine with choco syrup, and chocolate ganache. Which definitely makes them extra decadent? But they’re also super delicious with a sprinkling of powdered sugar or syrup. If you want to make this dish healthy then you can avoid this syrup and sugar part as per your requirement.
Is it really possible to make a pancake without Eggs?
Technically it is possible to make pancake without eggs. Simply replace eggs for 1/4 tsp baking soda, are healthy and sweet. You can use a banana to either replace eggs in it or as the main ingredient in banana pancakes.
Additionally, the best way to substitute eggs in a pancake recipe is finding the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, etc. When leaveners and acids are combined they react and produce gas that will make the pancakes fluffy.
Are pancakes healthy?
These healthy chocolate pancakes have fiber, protein, and complex carbs, and aren’t too sweet. They do have a hefty dose of cocoa flavor, so they tend to make everyone happy. They walk the line between healthy and indulgent and are a favorite weekend breakfast at our house.
How to freeze pancakes?
Are you worried about your leftover pancakes? Do not panic. It is very simple to refrigerate the pancakes. Freeze your leftover for pancakes in a airtight container. Also you can wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
How to reheat frozen pancakes?
When you want to reuse the pancakes first remove the pancakes from the freezer, let them stand at room temperature for 5 minutes. Now if you want to heat it in an oven, cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. Also if you are using microwave, then wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
What toppings are good with these chocolate pancakes?
We have used choco syrup in this recipe. Instead of using choco syrup you can also the Yogurt Spread is an optional part of this recipe, but it’s a yummy way to make it a more celebration-worthy breakfast.
It’s simply a combination of softened and warmed frozen berries. Also you can top this with strawberries or any fruit. You can also just use flavored yogurt because it has a nice thickness and flavor without excessive added sugar.
Eggless Chocolate Pancakes
- INDUCTION COOKER
- Hand blender
- 1 CUP Plain flour
- 2 Tbsp Cocoa powder
- 2 Tbsp Powdered sugar
- 1/2 Tsp Baking soda
- 1 Tsp Baking powder
- 1 CUP Milk
- 1 Tbsp Melted Butter
- 1/2 Tsp Vanilla Essence
- Pinch of salt
- Take a bowl and combine the flour, cocoa powder, baking powder, baking soda, and powdered sugar with a small pinch of salt. Filter them properly and stir well.
- Now on that mixture add 1 tbsp of butter, the vanilla essence, and combine well.
- Gradually whisk in the milk until you have a smooth batter.
- Heat the pan over medium-high heat. For each pancake, pour 1/4 cup batter on the pan and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.
- Top them with the choco syrup and serve with favorite chocolates.
• Check the baking soda is fresh or not. Because this will help you to make those pancake fluffy.
• To see if the skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
• When combining the dry and wet ingredients, making a well and tossing the dry into the wet can assist in this process of making dry and wet come together gently, instead of working the batter.
• Lumps in pancake batter are a good thing because it means you haven’t stirred the batter excessively. The perfect time to stop stirring is when you don’t see any more flour streaks, but there are still lumps in the batter.
• Warm a nonstick pan over medium heat. Grease with nonstick spray or butter. Drop batter by 1/4 cup portions. Cook until sides are set and you see small bubbles, about 2 minutes.
• Cocoa powder tends to be thick and those lumps are a little hard to get out without overworking the batter. By placing the cocoa powder through a fine-mesh strainer, you can get the lumps out to make a better overall batter.