Ingredients
- Ripe bananas (mashed): 2 medium
- Whole wheat flour: 1 cup
- Milk: ½ cup (adjust as needed)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Cinnamon powder: ¼ tsp (optional)
- Vanilla extract: ½ tsp (optional)
- Honey or jaggery: 1-2 tbsp (optional, depending on sweetness preference)
- Oil or butter: for cooking
Preparation
In a mixing bowl, mash the ripe bananas until smooth. Add milk, vanilla extract, and honey/jaggery, if using. Mix well.
In another bowl, combine whole wheat flour, baking powder, baking soda, and cinnamon powder.
Gradually add the dry ingredients to the banana mixture, stirring until you get a smooth batter. Adjust milk for desired consistency; it should be slightly thick but pourable.
Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.
Pour a ladleful of batter onto the pan to form small pancakes. Cook for 2-3 minutes or until bubbles appear on the surface.
Flip and cook the other side for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serving Size: Makes 8-10 small pancakes.
Notes
- For extra flavor, add a pinch of nutmeg or cardamom powder to the batter.
- You can also fold in chocolate chips or chopped nuts for added texture.
- Serve warm with honey, nut butter, or fresh fruits like berries or sliced bananas.
