ALMOND OATS PANCAKES
Almond pancake recipe, almond oats pancake recipe, easy breakfast pancake recipe, eggless gluten free pancake recipe, vitamin E rich food.
Pancakes must be renamed as breakfast saviours for busy moms. At par with the ready made cereal boxes, the market is bombarded with a variety of pancake premixes. Gluten free, eggless, allergy free, fat free and many more. The only pancake that regularly makes its appearance at our home is our very Indian dosas and uttapams. But gradually widening my horizons I tried out a couple of varieties, including this mango oats pancakes and now almond oats banana pancakes. This recipe gives you the convenience of bottling up the dry ingredients as a powder ( you can even label it as gluten free 😉 ) and just mixing with sufficient milk/ water , a dash of baking soda and you have a egg free, gluten free pancake ready !
Almonds are rich in a plethora of nutrients, including vitamin E- an antioxidant vitamin. Vitamin E is also called anti ageing vitamin, owing to its anti oxidant function. Our body, as a result of daily wear and tear produces lot of free radicals (oxidation products) which can be neutralised by including sufficient anti oxidant rich foods in our diet. All coloured vegetables and fruits , nuts and seeds are rich source of antioxidants. The theme of our healthy wellthy cuisines being vitamin E, I decided to post this super healthy breakfast option for this event.
The recipe for almond oats banana pancakes:
- Oats ( I used quaker quick cooking oats, powdered in a small mixer jar)- 1/2 cup
- Almond meal *- 1/2 cup
- Dry coconut flakes- 2 tablespoons (optional)
- Banana- 1 medium (read note)
- Sugar / honey- 2 tablespoons
- Oil- 1 tablepsoon
- Baking powder- 1 teaspoon or 1 egg
- salt- a pinch
- Milk- 1 cup
*Blanch, peel, roast and powder the almonds or you can use whole almonds and powder them.
Note: You can replace banana with any fresh seasonal fruit.
- Add all the dry ingredients to a bowl- almond meal, oat meal, baking powder, salt, sugar and give a good mix.
- Blend banana in half cup milk to a uniform paste.
- Mix this banana puree to the flour mixture.
- Add oil and mix well.
- Add remaining milk to the mixture and make a free flowing thick batter.
- Heat a non stick griddle, and pour a ladle-ful of batter , spread evenly. Add few droplets of oil near the margins.
- cook on a low flame until the surface looks dry and cooked.
- Carefully flip the pancake and cook for another few seconds. ( the pancake is sticky, so be gentle )
- Serve hot with honey or any jam of choice. I served it with my home made very berry jam!
Note:- You can powder the dry ingredients and store in a airtight container in fridge.