Volume II · 2.16

Banana–Oats Soft Pancakes (Eggless)

Name: Banana–Oats Soft Pancakes (Eggless)
Yield: 4 servings
Ingredients: Oats, rolled / steel-cut — 1 cup, powdered (80 g); Whole-wheat flour (atta) — ⅓ cup (40 g); Banana, ripe — 1½ ripe, mashed (150 g); Almond milk, unsweetened — ¾ cup + 1 tbsp almond milk (or water) (200 ml); Cinnamon — ¼ tsp (0.5 g); Green cardamom — pinch (0.3 g); Fruit salt (Eno) / leavening — ½ tsp (2 g); Ghee (cow) — for pan (10 g)

BreakfastsBreakfast

Serves: 4
Portion: 3 small pancakes
Time: 20 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Oats, rolled / steel-cut	1 cup, powdered	80 g	400 g
Whole-wheat flour (atta)	⅓ cup	40 g	200 g
Banana, ripe	1½ ripe, mashed	150 g	750 g
Almond milk, unsweetened	¾ cup + 1 tbsp almond milk (or water)	200 ml	1000 ml
Cinnamon	¼ tsp	0.5 g	2.5 g
Green cardamom	pinch	0.3 g	1.5 g
Fruit salt (Eno) / leavening	½ tsp	2 g	10 g
Ghee (cow)	for pan	10 g	50 g

Method

How to cook it

Step 1: Mix oats, atta, banana, milk and spices to a thick batter.
Step 2: Add fruit salt; mix gently.
Step 3: Cook small rounds on a ghee-smeared tawa, covered, 2 minutes per side on low.
Step 4: Serve warm with a drizzle of honey (added at table) or stewed fruit.