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
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
- 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
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.
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.