Whole wheat pancakes without milk, eggs, butter with non-alcoholic mojito
- Lactose Free
- Difficulty: Very easy
- Prep time: 25 min
- Cook time: 10 min
- Serving: 4
- Cost: Very low
PRESENTATION
So, you're looking to shake up your breakfast routine, huh? Whole wheat pancakes are really a great way to go, especially when you skip the milk, eggs, and butter. These whole wheat pancakes no milk no eggs no butter are like a fun twist on the classic American breakfast. And listen, they're both moist and super easy to make. Pretty simple, right? Perfect for folks with allergies or anyone wanting a lighter start to their day. Despite leaving out the traditional ingredients, these dairy-free egg-free butter-free pancakes still get that spongy and tender texture you crave.
Traditionally, pancakes are topped with maple syrup, fruit, or chocolate sauces, but with this base, you can go sweet or savory. Almond spread? Oh, for sure. Or a drizzle of orange cream if you want something different. You can even get creative—try coffee if you're feeling adventurous. They're quick to whip up, so you can enjoy a fresh batch in no time. These vegan whole wheat pancakes offer a fun and creative breakfast option without compromising on taste.
And here's the thing, what makes these pancakes special is their crispy exterior paired with a soft center. Really, you can dress them up however you please. For a refreshing touch, try pairing them with a non-alcoholic mojito. It's refreshing and tangy, totally complementing the nutty flavor of the whole wheat perfectly. You can go fancy with toppings like fruit, nuts, or a simple dusting of cinnamon.
In the U.S., pancakes vary widely—from thick, fluffy diner versions to thin, almost crepe-like ones out West. Thing is, this milk-free, egg-free, butter-free pancake recipe is all about being healthy and inclusive. You'll enjoy the benefits of plant-based whole wheat pancakes with endless ways to personalize them, whether you're after sweet or savory.
And you know what? For those on the hunt for vegan breakfast ideas or wanting to impress guests with something unique, these pancakes paired with a cool mojito will surely make your meal more exciting. So, get ready to enjoy a delicious breakfast that's not only tasty but also caters to everyone's needs. Really really good stuff, I gotta say.
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INGREDIENTS
- Ingredients for 20 whole wheat pancakes
- Water 0.8 cup (200 g)
- Whole grain flour ¾ cup (100 g)
- Type 00 flour 0.4 cup (50 g)
- Extra virgin olive oil 35
- Raw cane sugar 2 ½ tsp (10 g)
- Instant yeast for salted preparations 2 tsp (6 g)
- Fine salt 1 pinch
- Rosemary 1 sprig
- Oregano 1 sprig
- Powdered turmeric 1 pinch
- For decoration
- Lactose-free Spreadable Fresh cheese ¾ cup (175 g)
- Smoked Salmon 0.9 oz (25 g)
- Bresaola 0.875 oz (25 g)
- Corn 1 cup (10 g) - sweet
- Cherry tomatoes 2
- Chives 2 tsp (10 g)
- Carrots 2 ½ tbsp (20 g)
- Black pepper to taste
- For the non-alcoholic mojito
- Lime 2
- Tonic water 2.1 cups (500 g)
- Lemonade 2 glasses (500 g)
- Raw cane sugar 3 tbsp (40 g)
- Ice to taste
- Mint 2 tbsp (10 g)
How to prepare Whole wheat pancakes without milk, eggs, butter with non-alcoholic mojito
To prepare the whole wheat pancakes without milk, eggs, and butter, start by preparing the batter. Finely chop rosemary and oregano 1, then pour whole wheat flour and all-purpose flour into a large bowl 2; add the instant yeast powder 3
brown sugar 4, salt 5, and gradually add water, starting to mix with a whisk 6.
Then add 2 tablespoons (1 oz) of oil 7, the chopped herbs, and turmeric 8. The batter for the whole wheat pancakes is ready. You can use it immediately or let it rest in the fridge for a while. Heat a non-stick pan and brush it with 1 tablespoon (0.5 oz) of oil using a kitchen brush 9.
When the pan is hot, pour a tablespoon of the mixture, forming a circular and not too large pancake 10; cook it for a few minutes, and when bubbles form on the surface, flip it with a spatula 11 and continue cooking on the other side. Continue this way with the rest of the batter, and transfer the cooked pancakes to a plate 12.
In the meantime, prepare the cream for the filling: finely chop the chives 13, pour them over the cheese 14, and mix thoroughly with a spoon 15.
Then transfer it to a disposable piping bag with a star nozzle 16 and keep it in the fridge until use. Now focus on the decoration: cut the salmon into strips 17 and roll them into roses about 0.1 oz each 18.
Cut strips of bresaola 19 and roll them as you did for the salmon 20. Peel the carrot and cut it into thin sticks for the final decoration 21.
Cut the cherry tomatoes into small slices 22 and set them aside; they will also be used for decoration. Decorate the now cold pancakes with a dollop of cheese cream 23 and a rose of salmon or bresaola 24.
Complete with sweet corn 25, carrot sticks, tomatoes, chives, and a pinch of pepper, arranging the ingredients according to your imagination. Keep the pancakes cool until ready to serve. Meanwhile, prepare the non-alcoholic mojito: cut the limes in half, divide them into two parts 26, and then cut them again into small wedges 27.
Place four lime wedges in a highball glass 28, add a tablespoon of brown sugar per glass 29, and muddle the mixture with a cocktail pestle 30, releasing the lime juice and partially dissolving the brown sugar.
Continue like this for the other glasses 31, then add ice 32 and pour lemonade 33
and tonic water 34 in equal parts. Finish the non-alcoholic cocktail with mint leaves 35. For a more intense aroma, you can muddle them together with the lime and brown sugar. Serve the whole wheat pancakes accompanied by the iced non-alcoholic mojito 36.