These whole wheat banana pancakes are very healthy and fluffy. Best served as a breakfast.
CourseBreakfast
CuisineAmerican
Servings
6numbers
Servings
6numbers
Ingredients
1cupWhole wheat flour
3/4cupRipe Bananamashed
1numberLarge egg(58 grams)
1cupWhole milk
1 1/2tablespoonsSugar
2tablespoonsButtermelted
1teaspoonBaking powder
1/2teaspoonVanilla extract
1/8teaspoonSalt
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.