To make dairy free buttermilk, mix the coconut milk with vinegar and set aside for 5 minutes. Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
Step 2 :
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy-free buttermilk and honey or maple syrup. Mix together.
Step 3 :
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX! Your batter should be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick, thin it out with a little water.
Heat your pan over medium heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook until bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!
In a pressure cooker add oil and when the oil becomes a little hot, add dalia and sauté it till it is well-roasted. Add in the water, close the lid and cook for 4 whistles. Remove the pressure cooker from the heat and allow the pressure to be released slowly. Remove the lid once all the pressure has been released.
Step 2 :
Melt the jaggery with 4 tablespoons of water and pass it through a sieve. Place the dalia pan back on the heat, add coconut milk and the jaggery. Heat till the dalia has completely finished cooking, and you get a porridge-like consistency. Remove the pressure cooker off the heat. Sprinkle in the cardamom powder and serve warm.
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