Eggless Oats N Dates Pancakes

Eggless Oats & Dates Pancakes
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.

Now to the recipe....

Deseed Dates and with bananas and milk grind to a batter.


Roast the oats and powder. Keep aside.

Mix the dry ingredients and to it add the ground paste.

Make a batter using milk and make pancakes.

Cook on both sides and serve hot.

Eggless Oats & Dates Pancakes
Eggless Oats & Dates Pancakes

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Makes: 12



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.


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