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For the Date Walnut Filling:
    ½ cup dates, deseeded and chopped, soaked in ½ cup hot water until softened
    1 cup walnuts finely chopped
    1 tsp. cinnamon powder
For the Pancakes:
    2 ¼ tsp. active dry yeast, mixed with ¼ cup of warm water and 1 tsp. sugar
    1 ¼ cups of water, warm
    1 cup Quaker® Instant Oats, grinded to a powder
    ½ cup whole wheat flour 
    1/8  tsp. salt
    2 tsp. unsaturated cooking oil
For the garnish:
    2 Tbsp. honey
    3 tsp. walnuts, coarsely chopped

Cooking Instructions

For the Date Walnut Filling:
• Blend the dates and water to a smooth purée and cook the date puree in a pan over a simmering flame, until the paste thickens. 
• Combine date puree with walnuts and cinnamon powder in a bowl and mix well.
For the Pancakes:
• Sift oats and flour into a bowl and mix it with the yeast mixture and water and whisk until smooth.
• Cover the bowl with a plastic wrap and keep it aside in a warm place for an hour (The batter will expand and look bubbly on the surface in one hour). 
• After an hour, beat the batter once again and add a little water if necessary.
• Heat a non-stick frying pan over a medium flame and lightly grease it with oil.
• Using a ladle, dollop out and spread the batter into a small thin circular pancake. 
• When the pancake browns slightly and cooks on the underside and the top bubbles and is dry to touch, dish out the pancake, brown side down, on a plate. 
• Repeat for the remaining batter, and add oil only if required. 
• To stuff the pancake, place 1 teaspoon of filling in each pancake and fold the pancake. 
• Brush with honey, sprinkle walnuts, and serve warm.