Serves: 2
INGREDIENTS:
1 cup certified gluten-free rolled oats
1/2 cup almond milk
2 tablespoons jaggery syrup
1 ripe banana
1 teaspoon vanilla extract
1 teaspoon aluminium free baking powder, optional
1/4 teaspoon sea salt
Coconut oil for greasing
Favorite toppings: jaggery syrup, fresh fruits
METHOD:
- Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla extract ,aluminium free baking powder, sea salt. Process until completely smooth.
- Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
- Serve topped with jaggery syrup and fruits.
NUTRITION CONTENT:
| Energy ( kcal) | Carbs(gm) | Protein(gm) | Fat(gm) | Fiber(gm) |
| 281 | 52.5 | 6.8 | 4.7 | 5.5 |
