Check eggless multigrain pancake recipe with butter step by step instructions with photos. These multigrain pancakes are soft, mildly sweetened and fluffy round shape cake recipe made on a hot iron griddle.

About Eggless Multigrain Pancake Recipe

Making multigrain pancakes are easy and quick. They are best served at breakfast or for a quick meal that can be ready under 30 minutes.

These egg free multigrain pancakes are highly nutritious, low in fat and sugar & a diabetic friendly meal. Serve warm with maple syrup, honey or homemade healthy chocolate sauce.

Here, I am sharing with you a healthy multigrain pancake recipe from scratch. These multigrain pancakes are made with buttermilk without using eggs. Multigrain flour includes wheat flour, soya flour and barley flour. Instead of milk we used buttermilk to make these pancakes soft and fluffy.

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As these pancakes are very lightly sweetened with raw sugar, a healthy and a good choice for starting your day with. You can serve these pancakes topped with fresh fruit, fruit compote or sugar free jam or even  with cheese spread or peanut butter.

No Eggs Multigrain Pancake Recipe Ingredients

Whole wheat flour

Wheat Flour is the world’s common food grain that is used in daily preparation. It is a good source of vitamins, minerals, fibre and various antioxidants that is missing in the refined flours. Also, contains a good amount of starches in the form of insoluble fibres and keep a check on the gut bacteria and improves digestion process. Rich in fibre which improves constipation and reduces risk of colon cancer.

Soya flour

Soya flour is a rich source of high quality protein, dietary fibre, good fats and various vitamins and minerals and contain a bio active component isoflavone. This component helps in reducing the menopausal symptoms like hot flashes, prevents breast cancer and prostate cancer and keeps bone healthy. It provides moisture, mild sweet taste and increase the protein content of the pancakes.

Barley flour

Barley flour is also a whole grain that believe to be the oldest grain in the world. It is  rich in both soluble and insoluble fibres which reduces the risk of obesity, heart disease, diabetes and prevent certain cancers. Unlike wheat flour it has a low glycemic index, that makes its digestion slow and reduce the sugar spike after meal. It also a good source of calcium, phosphorus, magnesium which is necessary for strong bone structure. It gives a sweeter taste and increases the fibre content of the pancake.

Other Ingredients Used in the Making of Eggless Pancakes

Milk It a good source of high quality protein, calcium, phosphorus and various vitamins and minerals. It also provides moisture to the pancake.

Wheat bran Nutrients dense, high in protein and fibre content, low in calories and gives sweet, nutty taste in the recipe.

Flax seed powder They are rich in high quality protein and omega-3 fatty acids that are good for heart health and lowers cholesterol. They gives a nutty taste and fibre content of the recipe and a good binding.

Sugar & Melted butter gives nice flavour and helps in increasing sweetness and crispiness.

Cinnamon powder Rich in antioxidants and provide nice flavour and aroma to the pancakes.

Multigrain Pancake Recipe with Buttermilk Step by Step Preparation

Mixing of dry Ingredients for pancake

1. In a bowl, mix lukewarm milk and  vinegar to make buttermilk. Leave aside for 5 minutes. Then take another bowl add wheat, barley and soya flour and wheat bran in it. Mix them. Now, add flaxseeds powder, sugar and melted butter. Add cinnamon powder and salt in it. Then add baking powder and baking soda. Mix well again.

Preparation of batter

2. At last add buttermilk into the dry ingredients and mix them with the help of a whisk well. The batter should have pouring of consistency. Add water to adjust the consistency of batter. Do not over mix the batter.

Making of pancake on a griddle

3. Heat an iron griddle or a non stick pan on a low flame. Grease it with little oil and pour 2 big spoonful pancake batter, don’t spread it.

4. After few seconds you will see the bubbles start coming on the surface of pancake, wait for 1 minutes and then turn to the other side and cook other side for another 1-2 minutes.

5. Our fluffy multigrain pancakes are ready. Garnish with sesame seeds, and serve warm with maple or homemade chocolate sauce or syrup.

Serving Suggestions

These eggless multigrain pancake recipe is very lightly sweetened with raw sugar, low in fat content, high in fibre and protein so, it is a good choice for starting your day with. These healthy pancakes best served at breakfast with addition of fresh fruit, or fruit compote, or sugar free jam or even  with cheese spread or peanut butter. They can also be served at snack time or to replace a dessert.

Tips and Tricks

1. Freshly ground chakki atta is the best to use for making pancakes but if not available can use the readymade flour.
2. Sugar can be completely omitted or replaced with jaggery powder or brown sugar.
3. Addition of less or more water depends on the quality of flour .
4. Do not over mix the batter.
5. Griddle should be on low flame while making pancake otherwise they do not cook properly from inside and burn.
6.  Pancake tastes best when serve warm but if cool down then microwave them for 15-20 seconds and serve.

FAQs

Are these multigrain pancakes are healthy?

These eggless buttermilk pancakes are made with multigrain flour mixture instead of refined all purpose flour so rich in fibre, vitamins and minerals like vitamin E, calcium, iron,riboflavin, phospohus etc. They would be a healthy breakfast option if you avoid maple syrup and serve them with real fruit jam, compote or peanut butter.

Can we replace these flour with other whole grain flour?

Yes, you can replace this flour mixture with another whole grain flours like ragi, oats, pearl millet etc but there might be difference in the texture of the pancakes.

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