Healthy Jackfruit Pancake

niksan

"The combination of jackfruit and jaggery makes the world a better place! It can seriously elevate you!"
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Ingredients

37 m servings 107 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Bring jackfruit, jaggery, and water to a boil in a small saucepan; cook until jaggery dissolves, about 10 minutes. Let cool, about 10 minutes.
  2. Transfer jackfruit mixture to a large bowl. Add milk, oats, egg, and baking powder; stir until batter is well-combined.
  3. Heat a nonstick skillet over medium heat. Drop 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread batter evenly into a round. Cover with a lid and cook until pancake is browned, 1 to 2 minutes per side. Transfer to a serving plate.

Footnotes

  • Cook's Notes:
  • To make it easier, you can skip boiling the jackfruit, jaggery, and water and add them directly to the batter.
  • Use an equal amount of jaggery and water. Use enough milk to get a pancake batter consistency.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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