This is an easy, everyday pancake. It takes just 5 minutes to make the batter, and another 10-15 minutes to cook and serve them. Loaded with the sweetness of dates, and crunchiness of almonds, this pancake is going to win over your breakfast audience. They are sweet and moist that you can serve them without any syrup.
1tablespoonatta(Indian wheat flour)
1tablespoonjaggerypowder (or to taste)
Take a cup of instant oats in a bowl.
Add a tablespoon of atta (Indian wheat flour). Add almonds - finely chop them up, and add to the bowl. This is the crunchy element of our pancake. Feel free to add more.
Now add chopped dates and jaggery. These two ingredients add sweetness to our pancake.
Add a pinch of salt.
Pour milk. I used slim milk. You can use whole milk, or if you want to reduce the calories, go with water.
Mix well to make a thick batter.
Heat up your griddle (a flat, thick-bottom pan will suffice). When the griddle is hot, reduce the flame to medium, and brush the surface with butter (or oil). Pour enough batter to make a palm-sized pancake.
Cook for a minute or so, until the edges begin to set. Loosen the edges with a spatula.
Flip it over when the bottom starts turning brown.
Cook for a few more seconds, and take the pancake off griddle.