Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

oatmeal banana pancakes – glutenfree

April 9, 2020 by Suguna Vinodh 12 Comments

Jump to Recipe·Print Recipe

oatmeal-banana-pancakes-glutenfree-recipe-7
Easy recipe for pancakes made with homemade oat flour, ripe bananas and eggs. Flavoured with cardamom. Recipe with step by step pictures.

Over ripe bananas is always a thing at my place as my banana obsessed husband always buys more than we need. I usually make banana bread, unniyappam or kongunad style pazha kajjayam.  Most of the time I freeze it for using later. This time, I tried glutenfree banana pancakes made with oatmeal. It was a huge success and my son and husband are on a happy banana overload. I made it glutenfree and used homemade oat flour for this recipe. Its a very simple recipe and uses no fancy ingredients. I flavoured the pancakes with cardamom powder. I think banana and cardamom pairs very well and together it makes a very South Indianish affair. You may call it banana oatmeal appam if you want. If you do not want to use the ripe bananas right away, peel the skin and freeze them in zip tote bags. Before using, thaw the bananas and use them in the recipe. Works perfectly every time.

Here is how to do Oatmeal banana pancakes.

I have used over ripe Indian yelakki bananas for the recipe. I have used 6 bananas. Each banana is about two inches long. These bananas are very small and really sweet. If using robusta bananas / regular american bananas, use two to three bananas for the recipe. Its perfectly fine if the banana quantity is a little more or a little less. It works.
oatmeal-banana-pancakes-glutenfree-recipe-4

Making homemade oat flour.
Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. I prefer using rolled oats as the texture of the pancakes comes better when compared with instant oats or quick cooking oats.
oatmeal-banana-pancakes-glutenfree-recipe-5

In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. The eggs really helps in binding the ingredients and makes the pan cakes very fluffy. You can omit the eggs if you want to but the texture wont be the same. So please do not ask me what the replacement for egg is.
oatmeal-banana-pancakes-glutenfree-recipe

Add one third cup of cane sugar to a mixie. Jaggery, raw sugar, plain sugar, coconut sugar all works. Use whatever you have on hand. Grind the sugar with 200 ml water and add it to the bowl.

Note: one third cup of sugar is about 16 teaspoons. This recipe makes about 20 small (1.5 inch) mini pancakes and serves 4. So each person gets a little more than a tablespoon of sugar in this meal. If you are counting your sugar intake or on a diet, reduce the sugar by half. You can even totally omit it and its fine.
oatmeal-banana-pancakes-glutenfree-recipe-2

Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder.
oatmeal-banana-pancakes-glutenfree-recipe-3

Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter.
oatmeal-banana-pancakes-glutenfree-recipe-4

Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy.
Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes.
oatmeal-banana-pancakes-glutenfree-recipe-5

Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds.
oatmeal-banana-pancakes-glutenfree-recipe-6

The pancakes come really fluffy and tasty.
oatmeal-banana-pancakes-glutenfree-recipe-10

I like to serve this pancakes plain. You dont even need any syrup for this pancake. If you are feeling fancy, top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”
oatmeal-banana-pancakes-glutenfree-recipe-8

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

oatmeal banana pancakes – glutenfree


★★★★★

5 from 1 reviews

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 25 minute
  • Yield: 20 small - 1.5 inch pancakes 1x
Print Recipe
Pin Recipe

Description

Easy recipe for pancakes made with homemade oat flour, ripe bananas and eggs. Flavoured with cardamom. Recipe with step by step pictures.


Scale

Ingredients

1.5 cups rolled oats
6 yelakki bananas or 2–3 robusta bananas
2 eggs
1/3 cup cane sugar or jaggery
1/2 teaspoon ground cardamom powder
1/2 teaspoon salt
1/2 teaspoon baking powder
oil / butter for the griddle and for making pancakes


Instructions

Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl.
In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl.
Add one third cup of cane sugar to a mixie. Grind the sugar with 200 ml water and add it to the bowl.
Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder.
Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter.
Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy.
Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes.
Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds.
Repeat with the remaining batter.
Serve hot.

Notes

You can omit the eggs if you want to but the texture wont be the same.

Keywords: oatmeal, banana, pancakes

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Pacha maangai chutney
Next Post → Bengaluru Darshini Hotel Style Sambar

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Haritha says

    April 14, 2020 at 1:25 am

    Hi can we skip baking powder due to unavailablity now…. or any alternative pls suggest

    Reply
    • Suguna Vinodh says

      April 14, 2020 at 10:43 pm

      You will need baking powder. It will be very dense otherwise.

      Reply
  2. Arvind says

    April 9, 2020 at 11:37 am

    Can I try this with soaked beaten rice (avil) instead of oats? Will itnuave the same texture?

    Reply
    • Suguna Vinodh says

      April 9, 2020 at 10:29 pm

      No. Beaten Rice wont work.

      Reply
  3. Indu says

    April 9, 2020 at 4:06 am

    Hi .. Loved the recipe.. plz advise if I can use instant oats? TIA..

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 9, 2020 at 10:28 pm

      rolled oats please 🙂

      Reply
  4. Priya says

    April 9, 2020 at 2:48 am

    Hello mam,

    If I want to reduce or skip the sugar and add honey on top later will it stil work or the texture won’t be the same or some other problem might occur?

    Reply
    • Suguna Vinodh says

      April 9, 2020 at 2:49 am

      Sure. you can omit the sugar. Its perfectly fine. bananas have lots of sugar.

      Reply
  5. Priya says

    April 9, 2020 at 2:27 am

    Can we use steel cut oats for this recipe? If yes, please let me know whether I can grind the steel cut oats just like that or do I need to do any other step before grinding? Please advise.

    Reply
    • Suguna Vinodh says

      April 9, 2020 at 2:49 am

      Steel cut oats wont work in this recipe. Its too hard.

      Reply
      • Priya says

        April 9, 2020 at 4:21 am

        Thanks! Is it ok if we replace wheat flour for oats?

        Reply
        • Suguna Vinodh says

          April 9, 2020 at 10:29 pm

          NO.

          Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (13)
  • All Day Breakfast (19)
  • Appetizers / Tea Time snacks (89)
  • Asian Flavors (34)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (49)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (70)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (26)
  • Equipment (1)
  • Fish / Seafood Recipes (42)
  • Gluten Free (4)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (46)
  • Indian Recipes (523)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (93)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (33)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (22)
  • Non Veg Recipes (108)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (632)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (58)
  • South Indian Kulambu / Sambar (55)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design