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oatmeal banana pancakes – glutenfree


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

Description

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


Ingredients

Scale

1.5 cups rolled oats
6 yelakki bananas or 23 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

200 ml water

oil / clarified butter for greasing the skillet


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