Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Breakfast

Banana Oats Pancake

A modern fusion breakfast that combines Kerala's beloved nendrapazham banana with rolled oats in a lightly spiced pancake — the banana provides natural sweetness and moisture while the oats give structure and nutrition. Spiced with cardamom and finished with coconut, this is the everyday health-conscious breakfast of urban Keralites who grew up eating pazham (banana) and want to retain that connection in a modern format.

🧺 Ingredients

• 2 ripe nendrapazham or 3 ripe poovan bananas (200 g peeled)
• 1 cup (90 g) rolled oats
• 2 eggs
• 1/4 cup (60 ml) milk (dairy or coconut milk)
• 2 tbsp (16 g) rice flour or all-purpose flour
• 1/4 tsp (0.5 g) cardamom powder
• 1/4 tsp (0.75 g) baking powder
• 2 tbsp (20 g) freshly grated coconut (optional)
• 1 tsp (5 ml) coconut oil (for cooking)
• Pinch of salt
• Do not make the batter too thin — these pancakes need to be 1 cm thick to remain moist inside.
• For extra Kerala character, add 2 tbsp grated coconut and a pinch of dry ginger to the batter.

👩‍🍳 How to make Banana Oats Pancake

1. Blend rolled oats in a blender for 30 seconds to break into coarse flour.
2. Add banana, eggs, milk, rice flour, cardamom, baking powder, coconut, and salt.
3. Blend 30 seconds until smooth but slightly textured.
4. Rest 5 minutes.
5. Heat a non-stick pan over medium heat.
6. Add a few drops of coconut oil.
7. Pour 3 tbsp batter per pancake.
8. Cook over medium heat for 2 minutes until edges look set and small bubbles appear on the surface.
9. Flip, cook 1.5 minutes until golden.
10. Pancakes should be golden brown on both sides.
11. Serve with sliced banana, a drizzle of honey, or a small spoonful of coconut chutney for a traditional touch.

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