These whole wheat banana pancakes are very healthy and fluffy. Best served as a breakfast.
| Servings |
numbers
|
Ingredients
- 1 cup Whole wheat flour
- 3/4 cup Ripe Banana mashed
- 1 number Large egg (58 grams)
- 1 cup Whole milk
- 1 1/2 tablespoons Sugar
- 2 tablespoons Butter melted
- 1 teaspoon Baking powder
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon Salt
Ingredients
|
|
Instructions
- Sift together the flour, baking powder and salt, keep aside.
- In a large bowl, add all the ingredients except sifted flour mixture, mix well. Fold sifted flour mixture into it and keep aside for 10 minutes.
- Heat a pan over medium heat and pour 1/3 cupful of batter onto it, cover with a lid. The batter will spread by itself, no need to spread it. Cook until golden brown on the bottom, flip and cook until lightly browned.
- Serve warm pancakes with sliced bananas and honey, if desired.
- NOTE - Have all the ingredients at room temperature.
- I used Cavendish banana and Aashirvaad atta in this recipe.
- I used Aashirvaad whole wheat flour in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
