Name: Whole Wheat Jaggery Pancakes: A Delicious Vegan Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Whole Wheat Flour (also known as atta, whole); 1/2 cup Jaggery (finely crushed); 2 tsp Cardamom Powder (ground cardamom; also known as elaichi); 1/2 tsp Baking Soda; 1 cup Water (plus more as needed for desired consistency); 2 tbsp Ghee (clarified butter; or vegetable oil for pan-frying)

Whole Wheat Jaggery Pancakes: A Delicious Vegan Recipe

20 minutes

1339 reads

4 from 4 votes

Breakfast Fusion North Indian

About Whole Wheat Jaggery Pancakes: A Delicious Vegan Recipe

Indulge in the wholesome goodness of these Whole Wheat Jaggery Pancakes – a delightful vegan breakfast or snack! Combining the nutty flavor of whole wheat flour with the natural sweetness of jaggery (gur), and a warm hint of cardamom, these pancakes offer a comforting and nutritious start to your day.

Easy to make and incredibly satisfying, these pancakes are lightly crispy on the outside and soft on the inside. Cooked in desi ghee (clarified butter) for an authentic touch, they’re perfect for brunch, a light lunch, or even a unique dinner option. The simple recipe makes them a family favorite, offering a healthy twist on traditional pancakes.

Get ready to experience a flavor sensation that's both familiar and excitingly new!

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Recipe Time & More

Prep10

Cook10

Total20

Calories177 kcal

Serves

Served AsBreakfast Brunch Dinner Lunch Snacks

Ingredients

Dry Ingredients

▢ 1 cup Whole Wheat Flour also known as atta, whole
▢ 1/2 cup Jaggery finely crushed
▢ 2 tsp Cardamom Powder ground cardamom; also known as elaichi
▢ 1/2 tsp Baking Soda

Wet Ingredients

▢ 1 cup Water plus more as needed for desired consistency
▢ 2 tbsp Ghee clarified butter; or vegetable oil for pan-frying

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Instructions

Prepare the Jaggery Syrup

Dissolve the jaggery in 1/2 cup of water in a small saucepan over medium heat. Stir until completely dissolved. Strain the mixture through a fine-mesh sieve to remove any impurities. Set aside to cool.

Make the Batter

In a large bowl, whisk together the whole wheat flour and baking soda. Gradually add the cooled jaggery syrup, whisking constantly to prevent lumps. Add the remaining water, a little at a time, until you achieve a smooth, pancake-like batter consistency.

Add Flavor and Rest

Stir in the cardamom powder. Gently fold the batter with a spatula to combine. Let the batter rest for 5-10 minutes to allow the flavors to meld.

Cook the Pancakes

Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Drizzle a small amount of desi ghee or oil around the edges of each pancake.

Flip and Serve

Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set. Serve hot with your favorite beverage.

Recipe Notes

Expert Tips for Perfect Whole Wheat Jaggery Pancakes

Adjust sweetness: If you prefer a sweeter pancake, add a little more jaggery to the batter.
Don't overmix: Overmixing the batter can result in tough pancakes. Gently fold the ingredients together until just combined.
Control heat: Medium heat is ideal for cooking these pancakes evenly. Too high heat will burn them, too low will result in soggy pancakes.
Get creative with toppings: Serve with fresh fruit, a dollop of vegan yogurt, or a drizzle of maple syrup for extra deliciousness.