Dairy-Free Atta Pancake
Fluffy, wholesome, and completely dairy-free, these Atta Pancakes are the perfect guilt-free breakfast indulgence. Made with nutrient-rich whole wheat flour (atta), mashed banana, and a hint of cinnamon, these pancakes are naturally sweetened with maple syrup and crafted with unsweetened almond milk, making them ideal for anyone following a dairy-free diet. With a touch of apple cider vinegar for fluffiness and coconut oil for richness, this recipe comes together effortlessly in just 30 minutes, including prep and cook time. Serve these golden-brown delights warm, topped with fresh fruit, a drizzle of maple syrup, or your favorite plant-based toppings for a breakfast that’s as delicious as it is nourishing. Perfect for health-conscious eaters or anyone looking for a hearty, non-dairy twist on classic pancakes!
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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
Directions
Step 1
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon.
Step 2
In another medium-sized bowl, mix the unsweetened almond milk, maple syrup, vanilla extract, apple cider vinegar, and mashed banana until well combined.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve the dairy-free atta pancakes warm with additional maple syrup, fresh fruit, or your favorite dairy-free toppings.
Nutrition Facts
| Serving size | (595.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 983.3 |
| Total Fat 34.4g | 0% |
| Saturated Fat 24.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1419.3mg | 0% |
| Total Carbohydrate 156.8g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 51.3g | |
| Protein 18.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 486.4mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1098.9mg | 0% |
Source of Calories