- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 4
- Yield: About 8 pancakes
For the Banana pancakes
- 1 1/3 c oats flour
- 2 -3 tbsp jaggery powder
- 1 tbsp. unsweetened dessicated coconut flakes
- 1 tbsp. baking powder
- 1/4 c canned coconut milk
- a generous pinch of cardamom powder
- 1 tbsp. Apple cider vinegar
- 1 large over-ripe banana, mashed
- pinch of salt
- vegetable oil, for cooking pancakes
For the Cardamom Jaggery Syrup
- 1 c jaggery powder
- 1 19/48 c water
- 2 pinches of cardamom powder
- a pinch of salt
Make the syrup
- Combine the jaggery powder, water and salt in a small saucepan. Bring to a boil on medium heat, stirring to make sure the jaggery is dissolved. Let it continue to boil and reduce to syrupy thickness (about 5 minutes). Stir in the cardamom powder and cool.
- Once cool, transfer to a clean, airtight glass container. Keeps well refrigerated for a month.
Make the pancakes
- In a medium mixing bowl, combine the dry ingredients: oats flour, jaggery powder, coconut flakes, cardamom powder and baking powder.
- To the dry ingredients, add the mashed banana and coconut milk, adding enough water to make a thick, smooth, pourable batter. Let sit for 5 minutes.
- Heat a little oil on a skillet, and once hot, add 1/4 c of pancake batter. Cover and cook on medium-low heat until the bottom is golden brown and the top is bubbly. Flip and cook until the other side is cooked as well.
- Transfer to a plate and repeat with the remaining batter, stacking pancakes as you go. You can keep them warm in the oven at 200F/90C until ready to serve.