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.
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.