Ingredients 2 cups whole-wheat/ white flour 1 tbsp baking powder 1 tsp salt 2 cups soy milk or water 2 tbsp vegetable oil 2 tbsp jaggery or sugar or one mashed banana cinnamon or ground flax seed to taste (optional) walnuts, chopped banana, sliced date syrup Method Mix the dry ingredients together and then fold in the wet ingredients. Leaving this to sit for half an hour will improve the consistency of the pancakes, but it is not essential. Add water if the consistency is too thick for your taste. Heat a non-stick fry pan or in normal fry pan with a dash of oil to prevent sticking and pour 1/2 a cup of the mixture into the pan. Flip the pancake once the surface is no longer shiny and the edges are becoming brown. Sprinkle the pancakes with chopped walnut and banana slices, then drizzle with date syrup.