Eggless Wholewheat Banana Pancakes | Eggless Pancakes Recipes

Pancakes are quick to make as they do not need any fermentation and also they can be prepared instantly. Pancakes are usually make with egg but it can be prepared without eggs easily. One can serve the pancakes with toppings of their choice. My favorite toppings are warm maple syrup, whipped cream,vanilla sauce and berries and sometimes I like to eat them with Nutella or Chocolate sauce. They are so versatile that once you get the basic recipe correct you can play with the flavors and create your own style of pancakes. One can add various fruits like bananas, apples,berries etc to the pancake batter and prepare different fruit version of the pancakes.

For Vegetarians it is usually a challenge in other countries to find good veg fare , hence I always end up having heavy breakfast in the breakfast Buffet. I do not mind eggs in my bakes,pancakes or waffles but somehow I do not like the omelettes or french toasts and I am not a bread person too.Hence I always end up picking up a bowl of cereal or porridge, pancakes or waffles(I do not mind Eggs in them) with various toppings and fruits with juice and coffee which actually keeps me full for longer hours.

Coming to today's post, I often make these Eggless Wholewheat Banana Pancakes and for me these taste exactly like the Banana Appam as the ingredients are almost same. In this pancake recipe, wheat flour works well and is almost a guilt free recipe especially when you make it for kids.Try them for your kids for evening snack or breakfast, they will love it for sure.

If you want more banana based recipes, check out here:

• Mangalore Buns | Deep fried Banana Buns
• Eggless Chocolate Banana Bread-low fat version
• Eggless Oatmeal Banana Muffins
• Eggless Wholewheat Banana Muffins
• Banana Bread

Eggless Wholewheat Banana Pancakes Recipe:
Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: International | Category: Breakfast

Ingredients:

1 cup(120 gms) Wholewheat flour(or All purpose flour)

2 medium ripened Bananas, mashed

1-1.25 cups Milk( 1 cup = 240 ml)

1.5 tbsp fine Sugar( or Jaggery powder)

1 tbsp Oil (or melted Butter)

2 tsp Baking powder

1/4 tsp Cinnamon powder

1/4 tsp Salt

Oil/Butter ,to fry

Method:

• Mash the bananas and keep it aside.

• In a wide bowl add wheat flour, sugar,salt, baking powder, cinnamon powder, oil(or melted butter) and mix it nicely using a whisk.

• Make a well in the center of the wheat flour mixture add 1 cup of milk and mashed banana and mix it until it is mixed.Add more milk if necessary until you get a thick consistency of the batter which can be pourable.Do not over mix the batter,else the pancakes will not be fluffy. Leave this batter aside for 10-15 mins.

• Heat the dosa pan until it is hot and add few drops of oil and spread it nicely using a kitchen tissue.Make sure that the pan is hot(but not over heated).

• Mix the batter once and take a medium sized ladle and pour a ladle full of batter and allow it spread on its own(Do not spread). You can prepare 3-4 pancakes at a time depending on the size of your pan.Pour oil from the edges.

• Once you see the formation of bubbles/holes on the pancakes and also the edges turn slight brown turn them gently to the other side and let them cook again for a minute and remove them and stack them on a plate.

• Sprinkle few drops of water on the pan and wipe it with the tissue and proceed again to make the pancakes. This ensures that the pan does not become over heated,else you will not see evenly browned pancakes, it will result in white patches on the pancake.

Serve the pancakes with a generous drizzle of Maple Syrup or Honey, Butter(or Whipped Cream)or with a Sauce of your choice like Strawberry Coulis, Mixed Berry Coulis,Butterscotch Sauce,Chocolate Sauce, Nutella or Vanilla Sauce.You can serve with sliced bananas or fruits/berries of your choice.

Enjoy the soft and fluffy Pancakes !!

Notes:

1. You can use All purpose flour instead of wheat flour in the recipe or 50:50 ratio of both. If you use all purpose flour 1 cup of milk would be enough, if you use wheat flour increase the milk until you get the required consistency.
2. Cinnamon powder can be replaced with Vanilla essence or Cardamom powder for Banana pancakes.
3. For a VEGAN version use non dairy milk or water and use oil instead of butter in the recipe.
4. Sugar can be replaced with Cane sugar or Jaggery powder for healthy version.
5. It is important to maintain the temperature of the pan , it should be not very hot and should be only on medium heat to get evenly browned pancakes. If the pan is very hot the shapes of the pancakes will be distorted and also they turn in dark color.
6. The consistency of the batter should be thick but should be pourable. DO NOT SPREAD the pancakes on the pan, you need to pour the batter and leave it spread by itself.
7. Always use same amount of batter to get same sized pancakes.
8. Do not over mix the batter,else the pancakes will become tough.
9. You can avoid Bananas in the recipe and make plain eggless pancakes. You can add berries of your choice to your pancakes or you can even add grated apples instead of mashed bananas in the recipe.
10. You can add chocolate chips to the batter if you like.

Technorati Tags: eggless wholewheat banana pancakes recipe, eggless banana pancakes, wholewheat banana pancakes, kid friendly recipes, kids lunch box recipes, healthy cooking for kids

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INSTANT OATS DOSA | INDIAN OATS RECIPES - Step by Step Recipe

I wake up to rainy morning and dark clouds hovering around Mumbai these days-yes monsoons are here- Its not as gloomy as my opening remark might suggest - its actually a very pleasant weather, something to cherish after a phase of mildly hot and humid summer. I like sipping hot tea (chai) sitting across the deck in the TV room, watching the drops of rain falling across the window. This kind of weather demands hot breakfast ,in my view and while I prepare interesting stuff each day, I have been unable to share these recipes as I am unable to take pics because of low levels of light at that time. The worst is that, I would have prepared the entire layout for taking the pic and then rain starts again and with that, it turns darkish - spoiling the chances of taking a pic. Really appreciate my fellow bloggers who are posting recipes without a break and with amazing photographs, even in this dull weather.

As I mentioned earlier Oats can be easily adapted in south Indian breakfast varieties.I have already posted various varieties like Dahi Oats, Oats pongal, Oats Bisibelebath, Oats Kharabath,Oats-fruits shake and I also posted a version of Oats Uthappam,which is very popular among my readers.I am really glad to say that Prathibha Jain,one of the authors of the famous book called "Cooking with Pedatha" had recently tried my Oats Uthappam and posted on her FB wall linking to my page.I want to add more oats recipes to my list of Oats gallery which gives my readers more options to try with those healthy oats.
I am posting an easy version of Oats Dosa which is prepared in a similar fashion to Rava dosa but with a major amount of oats in it.Rava dosa is another post which is quite popular among my readers and you can check my recipe if you are looking for a hotel style Rava dosa at home.If you are already comfortable making rava dosa,this oats dosa would be a breeze to make.I have prepared this oats dosa in a similar way like I make rava dosa and also adapted the same recipe to prepare it.It is one of the best ways to mask the oats and make your family members to eat this healthy oats.This dosa has the full flavor of oats and the addition of rice flour and rava makes it crisp and oats adds its softness to dosa.
Instant Oats Dosa - Step by Step Recipe:
(yields 6 dosas)

Ingredients:
1/2 cup quick cooking Oats
1/4 cup Rice flour
1/4 cup fine chiroti Rava(or regular rava,see notes)
1 1/2 cups Water(see notes)
1 medium Onion,finely chopped
2 tbsp sour Curd,beaten well
1 tsp Ginger,finely chopped
1/2 tsp Green chili paste
1/2 tsp black Pepper corns,coarsely ground
1 tsp Cumin seeds
1 tbsp chopped Curry leaves
1 tbsp Coriander leaves,chopped
Salt to taste
Oil,to roast dosas

Method:

• Dry roast oats on low flame for 2-3 mins until they are slightly crisp.Cool it and powder into a coarse/fine powder.

• Mix oats powder with rava,rice flour and curd and add 1 1/2 cups of water to it and mix until no lumps are formed.
• The batter should be thin enough to pour it over the pan,it should not have spreading consistency.
• keep this aside for 10-15 mins.

• Add finely chopped onion, ginger chopped, salt, green chilli paste, chopped coriander, chopped curry leaves, cumin seeds and slightly crushed pepper corns to it and give a proper mix.

• Now check the consistency of batter as the rava absorbs water,check it and add more water if required to get the pouring consistency as shown in the pic.The consistency of batter should be very thin like how we do for rava dosa.

• Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the center,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making these kind of oats dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
• Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
• Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.

• Remove it from the pan and serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
• Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.

Serve it hot right from the pan and on to the plate with Coconut chutney/Onion chutney/Tomato chutney or any accompaniment of your choice.
Variations:

1. You can add finely chopped dry fruits like cashews,raisins and badam to the batter which tastes very nice where you get to taste in every bite of the dosa.
2. You can add finely chopped tomato and little haldi to the batter and make to get a tangy twist to the oats dosa.It will be more colorful and flavorful.

Notes:

1. Chiroti rava is best for this dosa,if you don't get it use regular rava.Slightly roast and cool the rava before adding to the batter.
2. I added 1 1/2 cups of water to the batter to get the desired consistency.However it depends on the kind of rava we used,so feel free add extra water(up to 2tbsp or 1/4 cup) depends on the required consistency.

I have also made a video and this is my first attempt in making a video.Check out the video for how to pour this Oats dosa here.

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