Eggless Almond Pancakes with Warm Date Syrup
3 hours
1321 reads
About Eggless Almond Pancakes with Warm Date Syrup
Wake up to the irresistible aroma of nutty almond pancakes, light and fluffy with a touch of tang! These delicate, eggless wonders are drizzled with warm date syrup for a naturally sweet and satisfying breakfast.The secret to their incredible texture? Fermented almond paste, which adds a subtle complexity and helps create the perfect fluffiness. These refined sugar-free pancakes are a healthy and delicious choice for vegetarians and those seeking allergy-friendly options.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep2 hours 45 minutes
Cook15 minutes
Total3 hours
Ingredients
For the Date Syrup
- 1 cup Dates pitted, soaked in water overnight
- 2 tsp Corn Flour mixed with 2 tbsp water to make a slurry
- 1 tsp Cardamom ground
- 2 tbsp Sugar powdered
For the Almond Pancakes
- 1 1/2 cup All-Purpose Flour
- 2 tsp Baking Powder
- 2 tbsp Sugar powdered
- 1 tsp Vanilla Extract
- 1/2 cup Almond Paste fermented, see notes
- 1 cup Milk plus 3 tbsp more if needed
- Butter for cooking
Instructions
For the Date Syrup
- Pit the dates and blend them with 2 cups of water until smooth. This helps break down the dates for a smoother syrup.
- Strain the date mixture into a saucepan. This removes any fibrous pieces and ensures a silky syrup.
- Bring the strained date liquid to a boil over medium heat. Once boiling, whisk in the cornstarch slurry. The cornstarch thickens the syrup to a beautiful consistency.
- Continue to cook, stirring constantly, until the syrup thickens. Reduce the heat to low and stir in the ground cardamom and powdered sugar. Keep warm.
For the Almond Pancakes
- In a large bowl, whisk together the flour, baking powder, and powdered sugar. Sifting helps create light and airy pancakes.
- Add the fermented almond paste, vanilla extract, and milk to the dry ingredients. Whisk until just combined. Be careful not to overmix, as this can lead to tough pancakes.
- Heat a lightly oiled griddle or frying pan over medium heat. For each pancake, pour 1/4 cup of batter onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface as a cue to flip.
For Serving
- Stack two or three pancakes on a plate and drizzle generously with the warm date syrup. Serve immediately and enjoy!
Recipe Notes
Good To Know
- Fermented almond paste can be used as an egg replacement to lighten and fluff up pancake batter. To make it, soak ½ cup of almonds overnight, grind them into a fine paste, and let it ferment for 3-4 hours, or until bubbles form on top. In colder climates, you can ferment the paste in a warm oven (lowest setting for 15-20 minutes, then turn off the heat) for 3-4 hours.
Expert Tips
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the baking powder to activate.
- Don't overmix the batter. A few lumps are okay and will prevent the pancakes from becoming tough.
- Adjust the heat as needed. The first pancake often cooks differently than the rest. Start with medium heat and adjust up or down to achieve golden brown pancakes.
Storage Instructions
- To prevent sticking, store leftover pancakes between sheets of parchment paper, wax paper, or aluminum foil.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 241kcalCarbohydrates: 45gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 120mgPotassium: 240mgFiber: 3gSugar: 22gVitamin A: 51IUVitamin C: 0.1mgCalcium: 132mgIron: 2mg
Amrita Iyer
Articles: 68
4 Comments
Leave a Reply
You must be logged in to post a comment.
Thanks dear Anju
Amrita, These are looking super delish…
I love the way you made almond paste…I can actually try this for my MIL as she doesn’t eat eggs.
Of course kirti. ..these are delicious pancakes and no one stops at 2