Eggless Banana Oats Choco Chip Pancake
Ingredients
Oats – 1 cup (I used Quaker’s quick cooking Oats)
Plain flour (Maida) – 1 cup (refer notes)
Honey – 2 tbsp
Ripe Banana – 2 medium – large (I used Chiquita banana)
Chocolate chips – 2-3 tbsp (I used milk choco chips)
Milk – 1 cup (I used low fat)
Baking Soda – ½ tsp
Salt
Instructions
Powder the Oats and keep aside. Mash bananas using a fork and keep aside.
In a mixing bowl combine powdered Oats, flour, baking soda, salt, mashed banana, honey and choco chips.
Now add milk gradually and mix well until the batter reaches a pouring consistency.
Heat a non stick frying pan. Grease the pan with butter or oil (refer notes), pour a ladle of batter, spread if required. Cook on low – medium flame. Cook the pancakes for a min or so and flip them over and cook for another min.
Serve hot with honey / maple syrup / butter / cream / chocolate sauce
Notes
Replace milk with soy milk to make it a dairy free pancake.
Try with glutinous rice flour / regular fine rice flour in place of all purpose flour for an healthier option.
Also if you dont mind using eggs, you can use 2 eggs in place of milk.
I got 12 medium size pancake with the above qty.
You can also use cinnamon powder (1/2 tsp) instead of choco chips. Also you can use a combination of cinnamon chips and choco chips.Though it tastes better on the same day, you can refrigerate the leftover for 2 days. Microwave for 30 seconds before serving.
I didn’t grease the pan with oil or butter for frying the pancakes. If your pancakes are sticking to the pan, it’s better to grease the pan.
Oats – 1 cup (I used Quaker’s quick cooking Oats)
Plain flour (Maida) – 1 cup (refer notes)
Honey – 2 tbsp
Ripe Banana – 2 medium – large (I used Chiquita banana)
Chocolate chips – 2-3 tbsp (I used milk choco chips)
Milk – 1 cup (I used low fat)
Baking Soda – ½ tsp
Salt
Instructions
Powder the Oats and keep aside. Mash bananas using a fork and keep aside.
In a mixing bowl combine powdered Oats, flour, baking soda, salt, mashed banana, honey and choco chips.
Now add milk gradually and mix well until the batter reaches a pouring consistency.
Heat a non stick frying pan. Grease the pan with butter or oil (refer notes), pour a ladle of batter, spread if required. Cook on low – medium flame. Cook the pancakes for a min or so and flip them over and cook for another min.
Serve hot with honey / maple syrup / butter / cream / chocolate sauce
Notes
Replace milk with soy milk to make it a dairy free pancake.
Try with glutinous rice flour / regular fine rice flour in place of all purpose flour for an healthier option.
Also if you dont mind using eggs, you can use 2 eggs in place of milk.
I got 12 medium size pancake with the above qty.
You can also use cinnamon powder (1/2 tsp) instead of choco chips. Also you can use a combination of cinnamon chips and choco chips.Though it tastes better on the same day, you can refrigerate the leftover for 2 days. Microwave for 30 seconds before serving.
I didn’t grease the pan with oil or butter for frying the pancakes. If your pancakes are sticking to the pan, it’s better to grease the pan.
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