There are times when we look for a healthy meal option that gets ready in jiffy and is filling too. It also brings a change from same old regular preparations. This is where egg-less banana and oats pancake becomes helpful.
Some days, my daughter wakes up little late for her school and not much time is left to run behind her for milk and breakfast. This is when these pancakes come really handy. In these whole wheat pancakes, milk and curd is used, so it becomes a good alternative to separate portion of milk and regular breakfast dish.
Even on weekends, when we are going out and know it will be late for lunch then these pancakes becomes a good brunch idea. I usually make some extra and even pack along while going out. Whenever going out, I’m in habit of keeping some home-cooked food for my daughter.
So, here is the list of ingredients for easy and healthy banana pancakes recipe. Quantity mentioned here makes 7-8 medium sized pancakes.
- Whole wheat flour: ½ cup
- Roasted oats: 1/3 cup
- Banana: 1 big size
- Desiccated Coconut: 2 tbsp
- Curd: ½ cup
- Milk: 1 cup
- Honey: ¾ cup
- Cinnamon powder: 1 tsp
- Cashew powder: 1 tbsp
- Fennel: ½ tsp
- Ghee (clarified butter) for cooking
- Glazed cherries: 4-5
- Take banana, desiccated coconut and mash it with the help of a fork.
- Bring together all dry ingredients in bowl. Add honey, curd and mix properly.
- Start adding milk to form a batter with thick consistency. If batter is still thick even after adding 1 cup milk, you can further add 1-2 tbsp milk to it. Adjust quantity of milk according to thickness of batter. Make sure there are no lumps in batter.
- Cover and leave the batter for 10 minutes before proceeding to make these soft and scrumptious pancakes.
If you notice, no baking powder or baking soda is used in these pancakes. As I make these pancakes especially for my daughter, I deliberately avoid baking powder. Banana, curd and milk make these pancakes soft. The best part is these pancakes remain soft even after cooling.
- Heat an iron girdle on medium heat. Once the girdle is hot, grease it with some ghee and switch off the flame. Let the girdle cool once. Again heat the girdle and take a ladle full of batter and spread on hot iron girdle. This heating and cooling the girdle will prevent the pancakes from sticking on girdle or getting burnt.
- Drizzle few drops of ghee around the pancake. I have used generous amount of ghee as it is good for brain development of kids. Depending on your choice, you can reduce the amount of ghee or not use it at all.
I make ghee at home from malai or chhalii formed on the top of milk. You can read post on how to make ghee in microwave to know the easy process I follow to extract ghee.
- After a minute or two, you will notice pancake on girdle is all bubbly and edges have become dry. With the help of broad spatula, flip it to cook it on other side too. You will get some nice golden brown layer and sweet cinnamon smell filling your kitchen.
- Before serving, pour honey or any sweet syrup of your liking. Fresh fruit and yogurt also taste good along with pancakes. Since my daughter love cherries, I sprinkle few pieces of it before serving her.
If your kid is not fond of fennel seeds or cinnamon, you can skip these ingredients. You can add cardamom powder instead.
I hope you try these healthy pancakes and it’s loved by your child and all in the family. It would be great if you can let me know your feedback on it.
My side tip: When kids are in the phase when they just don’t want to drink milk, the recipe that comes handy is egg-less cottage-cheese muffins. Cottage cheese is nutritious and can be given to kids in variety of forms. You can easily make Cottage-cheese at home. If kid has liking for pasta and pizza then you can also try Italian veggie potato which also uses cottage cheese in its preparation and is quite healthy too.
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