Dairy-Free Atta Pancake
Delight in the wholesome goodness of Dairy-Free Atta Pancakes, a healthier twist on traditional pancakes that's perfect for breakfast or brunch. Made with nutrient-rich whole wheat flour (atta), these pancakes are naturally sweetened with banana and maple syrup, offering a guilt-free indulgence for those seeking a dairy-free option. Flavored with a hint of cinnamon and boosted with the tangy balance of apple cider vinegar, this recipe delivers tender, fluffy pancakes every time. With the use of almond milk and coconut oil, it’s completely plant-based and ideal for vegan and lactose-intolerant diets. Ready in just 30 minutes from start to finish, these pancakes pair wonderfully with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free toppings, making them as versatile as they are delicious. Perfect for a family gathering or a cozy solo breakfast, these pancakes bring nutrition and flavor to your table.
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Recipe Information
Ingredients
- 1 cup Whole Wheat Flour (Atta)
- 1.5 teaspoons Baking Powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground Cinnamon
- 1 cup Unsweetened Almond Milk
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Coconut Oil
- 1 medium-sized, mashed Banana
Instructions
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon.
In another medium-sized bowl, mix the unsweetened almond milk, maple syrup, vanilla extract, apple cider vinegar, and mashed banana until well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix until just combined; the batter should still be a bit lumpy. Avoid overmixing.
Heat a non-stick skillet over medium heat and add 1/2 tablespoon of coconut oil. Once the oil is melted and the pan is hot, pour about 1/4 cup of batter into the skillet for each pancake.
Cook the pancake for about 2-3 minutes, or until bubbles begin to form on the surface and the edges start to look set. Carefully flip the pancake using a spatula and cook for another 2 minutes or until golden brown.
Transfer the cooked pancake to a plate and cover with a clean towel to keep warm. Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Serve the dairy-free atta pancakes warm with additional maple syrup, fresh fruit, or your favorite dairy-free toppings.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 51.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 486 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
