During the weekdays the breakfast option is very limited for my kids. They are always in a hurry and it is really big deal if I get them to finish their bowl of oatmeal. On weekdays the brunch will consist of ildi, sambar, pongal or puri and at times medhu vadai too. Even if I attempt to make something else Hubby dear will start to complain. So I could try out something different only when the kids get holiday during week days. I tried these pancakes for them with eggs when they had holiday for Ramzan last month.
To my surprise it turned out very well. I was very much happy with its texture as it was very soft and fluffy. I wanted to try out the eggless version and I got a chance on Onam holiday. The combo simply rocked as this time I included oats as well and doubled the recipe. What more I was even more happy to find that the batter stayed fresh for the next 2-3 days. So the breakfast is now a breeze during the weekdays and also not monotonous.
These pancakes were so filling that I could not have more than 2. If you are tired of trying out the same old idlis, dosas or upma with oats these pancakes will definitely make a difference. The kids get their daily need of fiber, iron, calcium and a fruit all in one recipe.
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Deseed Dates and with bananas and milk grind to a batter.
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Roast the oats and powder. Keep aside.
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Mix the dry ingredients and to it add the ground paste.
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Make a batter using milk and make pancakes.
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Cook on both sides and serve hot.
Eggless Oats & Dates Pancakes
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Makes: 12
Ingredients:
- Whole wheat flour – 1 cup
- Quick cooking oats – 1/2 cup
- Dates, pitted – 15
- Milk – 2 cups (approx.,)
- Banana, ripe – 1
- Sugar – 1/2 cup
- Baking powder – 1 1/2 tsp
- Vanilla essence – 1 tsp
- Salt – 2 pinch
- Butter / Oil – to cook
Instructions:
1. Place the banana and pitted dates in a mixie jar and using 1/4 – 1/2 cup of milk grind to a smooth paste.
2. Heat a pan and roast the oats over low flame till you get a nice aroma. Remove, let it cool and grind to a fine powder. Keep aside.
3. Mix together whole wheat flour, powdered oats, baking powder, salt and sugar in a bowl.
4. Add the ground paste, vanilla essence to the dry ingredients and using milk little by little mix into a thick batter making sure that there are no lumps.
5. Heat a pan and grease with either butter or oil. Pour a ladle full of batter and swirl the pan for the batter to spread.
6. Drizzle more butter / oil around and let it cook. Once done flip it over and cook till done.
7. Remove and serve hot drizzled with honey or any syrup of your choice.
Notes:
- You can use all purpose flour instead of whole wheat flour.
- The batter stays fresh and good for 3-4 days when refrigerated. So you can store the batter to avoid morning rush.
- Make sure that the banana is not over ripe else the pancakes will turn out very dark and may at times stick to the pan.
- I used just 1/2 cup sugar and found it perfect as both bananas and dates were sweet but if you want it very sweet increase the sugar quantity.
- Butter was my option to cook when I made this for my kids.