What's the favourite breakfast item with your kids at home? If you ask my kids, the reply would be none other than pancakes. They would be more than happy to devour pancakes for breakfast every day. And so, I have tried only wheat flour pancakes, I generally make them with the atta (wheat flour) that we make chapathis. But I don't like serving pancakes once in two weeks or in about ten days only. The leavening agents baking soda or baking powder may not be a healthy choice for an everyday affair. What do you say?
Today's post is yet another eggless recipe that I tried with wheat flour and cocoa powder. The star ingredient of this recipe is overripe bananas I generally use up these bananas in baking and there are many recipes that I tried with overripe bananas which you can check in my page. The best part of trying out recipes with bananas is that the resultant product whether baked or cooked is very soft. My elder son doesn't like using bananas in baking, and so I served these pancakes to him. He is the first one to identify the bananas used in cooking but to my surprise, he ate heartily, and after he finished I told him the main ingredient in this pancake. He was like -what?? So, let me happily tell you that you can easily sneak in your over ripe bananas in this pancake. The only reason he couldn't identify is that it had cocoa powder and chocolate chips. These are very soft and are delicious to be served with maple syrup or honey. Do give these a try and enjoy for breakfast.
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 10 pancakes
Ingredients
wheat flour 1 cup
baking powder 1.5 tsp
salt a pinch
cocoa powder 2.5 tbsp
powdered sugar 1 tbsp
any neutral oil 2 tsp
milk 1 cup
vanilla extract 3/4 tsp
banana 1/2 cup mashed / 4 small bananas / 1 robusta
white chocolate chips 2 tbsp
butter 2tbsp (optional)
Method
- Sift the flour, powdered sugar with baking powder, cocoa powder and salt twice. Keep aside.
- Mash the banana with a fork or add to a blender jar. (My kids don’t like chunks of bananas in between, and so I just blend to smooth).
- Add the mashed bananas and milk to dry ingredients. Then add oil and vanilla extract. Combine everything well to a smooth batter.
- Heat a non-stick pan, preferably, and add a ladle of batter. Wait for the bubbles to appear on the surface of the pancake. To this add a few white chocolate chips and 1/4 tsp butter(optional). Flip the other side and cook for half a minute and remove from pan (Each time, clean the pan and sprinkle some water to reduce heat so that the pancakes get a smooth surface just like store brought pancakes).
- Finish making all pancake with the batter and enjoy with maple syrup or a dollop of vanillla ice cream or just honey.
* You can use regular granulated sugar too, in that case just add to the bananas when blending.
* Omit if you don't like very sweet, as bananas impart a mild sweetness to the pancakes.
MORE WHEAT FLOUR PANCAKE/ CREPES / OMELETTE RECIPES
Indianised version of pancakes -
Very soft and tender...they would make a fantastic breakfast in bed :-)
ReplyDeleteLooks so delicious😋
ReplyDeleteSuch a healthy and delicious way to start the day.
ReplyDeleteDelicious breakfast, yum.
ReplyDelete