Whole wheat mini banana pancakes
Mini pancakes filled with the goodness of banana and whole wheat and sweetened with jaggery
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.