Oats Banana Pancakes | No Maida or Refined Flour

I have a 16-month-old daughter, Ira. I am happy that she is non-fussy when it comes to food. I pray she stays like this, as you never know with kids. I am always on the lookout for recipes suitable for her, recipes that are tasty and healthy.

Someone suggested trying pancakes, but I am not ready to let my daughter eat a lot of maida just as yet. On the positive side, pancakes are delicious, and they are easy for her to eat on her own. It is also an excellent way for her to practice motor skills.

To find a healthy pancakes recipe, I realised many use oats flour instead of maida or all-purpose flour. Ira is familiar with oats, so it was an easy choice for me.

For this recipe, I used a mix of oats and whole wheat flour. For the oats flour, I use regular rolled oats and grind them into powder. Although these may not as fluffy as the regular ones, they don’t disappoint. They are healthy and pack a lot of flavours. If you want to have fluffier ones, you can add some baking soda to the mixture.

I haven’t yet tried freezing them as we never have any leftovers! But I have seen many people make a big batch and freeze them for later. If you freeze them, do let me know how they turn out.

This recipe is toddler friendly which we all love to eat. These are our go-to weekend breakfast option now. So, let’s get into this yummy recipe.

Oats Banana Pancakes – Healthy and Tasty

Ingredients:

1/2 cup oats flour

1/4 cup wheat flour

3 Tbsp – curd

1 large banana – mashed

1 egg

½ tsp salt

½ tsp cinnamon powder

1 cup – Milk (depends on the consistency)

½ tsp – baking soda (optional) I skip it when making it for my daughter.

Method:

1. IIn a bowl, mix flours, salt and cinnamon powder. (if you are using baking soda mix with the flour)
2. Now add an egg and mashed banana. Mix well until combined.
3. Add the milk and whisk well. The consistency should not be too runny.
4. Make sure there are no lumps.
5. Add blueberries and give it a mix.
6. Then on a hot pan, put some butter and pour 1/3 cup of the batter using a measuring cup, spoon or a ladle.
7. Cook on both sides until the edges are brown.
8. Serve warm with cut fruits, nuts and your choice of syrup (maple/ honey/ chocolate sauce). 

Note:

1. I skip baking soda when making it for my daughter.
2. If you want fluffier pancakes without add baking soda, then whisk the egg whites separately till double in volume. Fold this mixture with the ingredients gently.