Sugar-Free Atta Pancake
Indulge in the wholesome goodness of Sugar-Free Atta Pancakes, a healthier twist on the classic breakfast favorite! Made with nutrient-rich whole wheat flour and naturally sweetened with ripe banana, these pancakes are perfect for those looking to enjoy a sugar-free start to their day. Flavored with aromatic cinnamon and vanilla, and enhanced by a light and fluffy texture thanks to a mix of baking powder and soda, this recipe delivers every bite packed with flavor and nutrition. Quick and easy to prepare in under 35 minutes, these pancakes are ideal for busy mornings. Serve them hot with fresh fruits, nuts, or a drizzle of sugar-free syrup for a satisfying meal that’s full of guilt-free indulgence. Perfect for health-conscious foodies or anyone seeking a refined sugar-free option for breakfast!
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Recipe Information
Ingredients
- 1 cup whole wheat flour (atta)
- 1 large ripe banana
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- 1 as needed cooking spray or additional oil
Instructions
Peel and mash the ripe banana in a mixing bowl until smooth and free of lumps.
In a separate bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together to ensure they are well mixed.
Add the milk, egg, vanilla extract, and olive oil to the mashed banana. Mix everything together until the wet ingredients are thoroughly combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to over-mix the batter; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. Lightly coat it with cooking spray or use a small amount of additional oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
Serve the pancakes warm with your choice of toppings, such as fresh fruits, nuts, or a drizzle of maple syrup (if desired).
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 394 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1459 mg | 31% | |
*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.
