Wholewheat & Banana Pancakes

EVENT: A- Z RECIPE CHALLENGE

THEME : AN INGREDIENT BEGINNING WITH THE LETTER W

RECIPE: WHOLEWHEAT & BANANA PANCAKES

Wholewheat & Banana Pancakes so soft, fluffy and delicious without refined sugar makes a healthy and nutritious breakfast or brunch for the whole family. Serve it topped with homemade chocolate sauce, fresh fruits and nuts.

What are Pancakes?

Pancake is a popular breakfast option in many parts of the world, be it sweet or savory. So what is pancake? Basically, its a batter of flour, liquid, a raising agent(leavening agent) mixed together and cooked on a griddle or frying pan. Known also as flapjack, griddlecake or hotcake, there are so many different kinds of pancakes all over the world.

Which kind of flour is used?

Most popular ones are made with plain flour (all purpose flour) or wheat flour. However other grains, nut or lentil flours like buckwheat flour, chickpea flour, barley flour, millet flours, almond flour, coconut flour, quinoa flour, amaranth flour, spelt,oats or oat flour, etc are used. The options are endless.

Which kind of liquids are used?

Depending on the type of pancake you’re making, dairy milk, nut milk, coconut milk, yogurt, buttermilk, fresh fruit juices, or water is used.

Egg or no Egg?

• Actually, the choice is yours. Add an egg or substitute with:
• Flax seed egg which is 1 tbsp flaxseed meal or powder and 3 tbsp water mixed together. Allow the mixture to rest for 15 minutes till it becomes gelatinous.
• Another substitute is chia seeds, making it the same as the flaxseed one.
• Egg replacers can be used but personally haven’t tried that.
• Pureed banana or apple sauce too are good replacers for egg. If you use apple sauce then for every egg its ¼ cup applesauce + 1tsp baking soda.
• 1 large banana mashed is a good replacement for 1 egg. 
• Buttermilk, usually ¼ cup for every one egg
• Use ¼ cup thick yogurt to replace 1 egg.

What to drizzle on the sweet pancakes?

• Chocolate sauce
• Honey
• Maple Syrup
• Whipped cream
• Sour cream

Toppings for Sweet Pancakes

• Fresh fruits of your choice
• Nuts of your choice
• Jam
• Powdered Sugar
• Fruit sauces

Fat used for pancakes:

Its all up to you, some options are:

• butter
• oil
• coconut oil
• ghee

Savory Pancakes

Sometimes hubby and I prefer savory pancakes or what we call in India, chilas or pudla. Its made using chickpea flour, with yogurt, chopped fresh coriander or fenugreek. Finely chopped tomatoes, onion, grated carrots, bottle gourd, etc are sometimes added.  

Pancakes you may want to try out:

• Oladushki – Russian Sweet Pancakes 
• Dutch Baby Pancakes, usually baked in the oven
• Koiloreo – Goan Pancakes made using rice flour, coconut milk
• Hoppers – Sri Lankan pancakes usually served with curries
• Millet Pancakes – a savory pancake made with a mixture of different millet flours
• Buckwheat Savoury Pancakes – added with vegetables and served with a chutney
• Chickpea Flour Pancakes – another savoury pancake
• Vibibi – Kenyan rice pancakes
• Mini Stack Pancakes – a cool special way to serve breakfast
• Sprouted Moth and Spinach Pudla – sprouted moth or matki, yellow beans are healthy. Add them to pancakes.
• Puda, Pudla, Chila – my favorite savory pancake, so easy to make with chickpea flour.
• Ragi and Oat Pancakes – a good way to get your kids to enjoy the health benefits of finger millet.

Dietary Tips:

•  A vegan version requires that you replace the eggs with options mentioned above, replace the dairy milk and use oil or vegan butter instead of butter.
• For a satvik friendly version, avoid eggs and use any egg replacement mentioned above
• Want a gluten free version? Replace wheat flour with buckwheat flour.

Ingredients Required For Wholewheat & Banana Pancakes

• Wholewheat Flour – wholewheat, wholemeal, atta, wheat flour all are the same. For pancakes I prefer to use the flour we normally use for parathas, roti. Wholewheat flour meant for breads makes the pancakes heavy. If you don’t get the regular Indian Flatbread flour then use wholewheat pastry flour.
• Ripe Banana – use overripe banana mashed. When bananas begin to turn a bit brown, I freeze them and they are so handy for smoothies, cakes, muffins, pancakes, etc. Overripe bananas tend to be sweet, and adding it to a pancake batter adds natural sweetness
• Sweetener – use either maple syrup, honey or coconut sugar if you want the pancakes to be a bit more sweet. Usually with ripe banana added to the batter you don’t require additional sweetener.
• Cinnamon Powder – for flavoring. Can replace it with cardamom powder or orange/lemon zest.
• Salt – any of your choice. I’ve added Himalayan Pink Salt. Add according to your taste.
• Milk – I’ve used dairy milk. Can replace it with nut milk for a vegan version.
• Egg – if you want to replace the egg, use ‘flax egg’, apple sauce, pureed banana, yogurt or egg replace.Read  above for details.
• Butter – to add to the batter and also for cooking the pancakes. For vegan version replace butter with oil.
• Vanilla Extract – for flavour.
• Chocolate Sauce – an option for drizzling over the pancakes. Or use honey, maple syrup. Check out the recipe for Homemade Chocolate Sauce here.
• Topping – fresh fruits, nuts, etc of your choice.

Print

WHOLEWHEAT & BANANA PANCAKES

Wholewheat & Banana Pancakes so soft, fluffy and delicious without refined sugar makes a healthy and nutritious breakfast or brunch for the whole family. Serve it topped with homemade chocolate sauce, fresh fruits and nuts.

Course Breakfast

Cuisine American

Keyword wholewheat and banana pancakes, wholewheat pancake recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author mayurisjikoni

Ingredients

• 1 cup wholewheat flour atta
• 1 tbsp baking powder
• ½ tsp cinnamon powder
• ¼ tsp salt
• 1-1¼ cup milk
• 1 large egg
• ½ cup overripe mashed banana
• 2 tbsp maple syrup/honey/coconut sugar
• 2 tbsp melted butter
• ½ tsp vanilla extract

For Topping:

• ½ cup chocolate sauce
• fruits of your choice
• extra butter for cooking

Instructions

• Mix all the dry ingredients i.e. the flour, baking powder, cinnamon powder and salt in a bowl.
• In another bowl add sugar or whatever sweetener you're using, egg, milk, mashed banana and melted butter.
• Whisk it well.
• Add the wet ingredient mixture to the dry ingredient mixture.
• Using a wooden spoon or your hand whisk mix just enough till the flour gets wet. Do not over mix.
• Heat a pan over medium heat and let it become hot.
• Add a little knob of butter, and add about ¼ - ⅓ cup of the batter into the hot pan.
• Let the cook for 1-2 minutes or till golden brown. Best to cover the pan for the pancake to cook well.
• Flip it over, add a tiny knob of butter and let the pancake cook till its light golden brown in colour.
• Serve immediately drizzled with chocolate sauce. Add chopped fresh fruit, nuts, etc of your choice.

Notes

• Make sure the batter is like a cake batter. Dry batter makes the pancakes dry and flat.
• Don't over mix the batter once the wet ingredients are added to the dry ingredients.
• Replace the egg with ¼ cup of thick yogurt, mashed banana, apple sauce.
• To replace the egg with 'flax egg' soak 1 tbsp of flax seeds in 3 tbsp of water for 10-15 minutes. 
• Can replace flax seeds with chia seeds.
• To make gluten free pancakes replace wheat flour with buckwheat flour.

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