Now to the recipe....
Prep Time: 5 Minutes
Cook Time: 15 Minutes
- Whole wheat flour – 1 cup
- Quick cooking oats – ½ cup
- Dates, pitted – 15
- Milk – 2 cups (approx.,)
- Banana, ripe – 1
- Sugar – ½ cup
- Baking powder – 1 ½ tsp
- Vanilla essence – 1 tsp
- Salt – 2 pinch
- Butter / Oil – to cook
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You can use all purpose flour instead of whole wheat flour.
The batter stays fresh and good for 3-4 days when refrigerated. So you can store the batter to avoid morning rush.
Make sure that the banana is not over ripe else the pancakes will turn out very dark and may at times stick to the pan.
I used just ½ cup sugar and found it perfect as both bananas and dates were sweet but if you want it very sweet increase the sugar quantity.
Butter was my option to cook when I made this for my kids.
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