These whole wheat mini banana pancakes were rustled up earlier last month.The temperatures were much higher then and the bananas in the fruit bowl were ripening much faster than we could eat. I somehow missed posting about them on the blog earlier. But then, better late than never, right?!!
The pancakes do not contain refined flour or sugar. I have used whole wheat flour with a bit of ground rice for some bite and jaggery to sweeten them. These are very rustic pancakes and smaller in size which is perfect as a snack with a cuppa!
These pancakes were made in a jiffy to satiate that slight pang for a little something in the early evening as we had an early lunch on the day. And they fit the bill perfectly. We enjoyed it with some honey and fresh fruit.
These pancakes, on their own, are not too sweet. If you would like them sweeter, feel free to increase the amount of jaggery. For us, the amount given in the recipe was enough as we enjoyed them with some honey.
Thickness of the batter-
The batter should not be too thick or thin. It should easily fall off a ladle without being too runny. Again, the amount of water given in the recipe was perfect for my batter. If yours is a little too thick, add a little more. I suggest that you add the water gradually in order to keep a check on the consistency.
Once the pan and oil has heated, cook the pancakes over low heat as they will burn easily.
Continue reading for the complete recipe for these whole wheat mini banana pancakes.
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Whole wheat mini banana pancakes
- 1½ cups plain whole wheat flour (atta)
- 1 tsp baking powder
- 1 tsp ground cinamon
- ⅓ cup grated jaggery (see notes below)
- 1 ripe banana, mashed
- ¼ cup ground rice
- 1 cup milk
- ½ cup water (more or less)
- 1 egg
- oil for shallow frying ( I used vegetable oil)
- In a bowl, whisk together the flour, baking powder, cinnamon and ground rice.
- Mix in the jaggery.
- Add the milk, egg and banana and whisk. The mixture will be quite thick.
- Add the water gradually, a little at a time, and whisk to make the batter. The batter should easily drop off a ladle, but should not be too runny. If the batter is still thick, add a little more water.
- Before making the pancakes, check that the jaggery has dissolved. If not, let the batter stand for few minutes and then whisk well.
- Heat a pan, preferably non stick. Add a little oil and swirl it around the pan.
- When the oil is heated, reduce the heat to low.
- Drop small ladlefuls of batter onto the pan, slightly apart from one another. My pan could accommodate around 7 at a time.
- Cover the pan with a tight fitting lid and cook till there are bubbles on top. The tops will also be on the drier side.
- Remove the lid and turn each of them over with a slotted spoon.
- Cook for a few more minutes till both the sides are golden. Keep turning them over in between. Keep the flame low as they will burn quickly.
- If you are using a on stick pan, you will not need much oil. However, if they look too dry, just drizzle a little oil around them
- It took me around 6 – 6½ minutes to cook each batch (7 at a time).
- Transfer the pancakes to a plate lined with paper towels.
- Serve warm on their own with a cuppa or with some honey and fresh fruit.
- These pancakes were not overtly sweet. If you like it sweeter, feel free to add more jaggery. The given amount of jaggery was okay for us as some of us had it with some honey.
All the recipes for snacks in this website can be found here.
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Until next time,