During this quarantine time, when you can't go out and have a routine you need food which you can enjoy and is best for your health also. They are not light and fluffy pancakes as we generally expect them to be but dense and full with nutritions.
Recently my husband started yoga and was constantly after me because he said I want to have a full meal after yoga and he is a super fan of english breakfast. He always enjoys my whole-wheat pancakes with fruits and coffee a lot. But what else can we do with to make them healthier.
So I decided to use oats flour only without any addition of all-purpose or wheat-flour. You also don't need to but separate oats flour for this. We will process whatever oats we have at home and use as it is. Also I kept them eggless as many of you ask for the egg replacer. To add freshness to it I am using cinnamon powder.
Now it has become his go-to breakfast favourites in one recipe: oatmeal and pancakes. :-) These pancakes are gluten-free and easy to mix with a fork and a bowl.
Benefits of Oats:
Oats Are Rich in Antioxidants. This may help in reducing BP and provide other benefits.
Oats are high in the soluble fiber beta-glucan, which helps to reduce cholesterol and blood sugar levels.
Oats may lower the risk of heart disease by reducing cholesterol from oxidation.
2 cups grounded rolled/instant cooking oats
1 cup room temp milk
1 mashed banana
2 tbsp dark/light brown sugar
1 tbsp flavourless oil
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract/essence
1/4 tsp salt
In a blender add your oats and grind them for 30 sec-1 min until it converts into fine powder.
Now in a bowl add all the ingredients in 1 go. Using a fork or a whisk mix everything well and set aside.
Heat a pan over low-medium heat. Pour 1/4th cup of batter at a time and cook for 3-4 min on each side.
Serve warm with your favourite topping, fruits and drink.
If you try this recipe do tag bakeinline.