Name: Healthy Banana Pancakes recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: FOR THE PANCAKE BATTER:; 1 cup maida/all-purpose flour; ½ cup atta/whole wheat flour; 2 tsp baking powder; ½ cup mashed bananas (2 to 3 small); Pinch salt; 1 cup buttermilk (or sour milk); ½ tsp cinnamon powder (optional); 2 tablespoons jaggery, sugar/brown sugar, honey etc.; Oil/butter for frying; FOR BANANA TOPPING:; 2 bananas, sliced; 1 tbsp ghee/unsalted butter; 1 tablespoon jaggery syrup/powdered jaggery/sugar/brown sugar; ¼ tsp cinnamon powder; TO SERVE:; Caramelized bananas; Honey; Maple syrup

ABOUT Healthy Banana Pancakes RECIPE

Pancakes are the quintessential American breakfast treats you will find in most plates every morning! Be it fruit or plain with a dollop of butter and drenched in honey/maple syrup, no one can resist these gorgeous stacks! Banana pancakes are a good way to have fruit in your pancakes!

Ingredients Serving: 2

FOR THE PANCAKE BATTER:
1 cup maida/all-purpose flour
½ cup atta/whole wheat flour
2 tsp baking powder
½ cup mashed bananas (2 to 3 small)
Pinch salt
1 cup buttermilk (or sour milk)
½ tsp cinnamon powder (optional)
2 tablespoons jaggery, sugar/brown sugar, honey etc.
Oil/butter for frying
FOR BANANA TOPPING:
2 bananas, sliced
1 tbsp ghee/unsalted butter
1 tablespoon jaggery syrup/powdered jaggery/sugar/brown sugar
¼ tsp cinnamon powder
TO SERVE:
Caramelized bananas
Honey
Maple syrup

Instructions

TO MAKE SOUR MILK: If using sour milk instead of buttermilk, add 1 tablespoon white vinegar to 1 cup of room temperature milk, mix and set aside for 5 minutes. The milk will curdle slightly to form sour milk.
TO MAKE THE CARAMELIZED BANANAS: In a small saucepan, heat butter/ghee or oil on medium heat. Once it is hot, add the sliced bananas, jaggery or sugar/brown sugar and cinnamon powder.
Keep stirring on medium heat to combine for about 1 to 2 minutes until the bananas are slightly caramelized in the sauce. Remove and keep aside until the pancakes are ready.
TO MAKE THE PANCAKE BATTER: Place flours, sugar (or jaggery/jaggery syrup), baking powder, salt and cinnamon powder in a large bowl.
Add mashed bananas and sour milk/buttermilk and mix with a spatula to combine.
Add enough water to form a free flowing but thick batter like uttapam batter.
TO MAKE THE PANCAKES: Heat a large iron or non-stick skillet or tava over medium heat. Once the pan is hot, sprinkle some water and wipe. Rub a block of butter over the pan and gently wipe excess with a tissue paper.
Drop a small ladle full of batter onto the griddle/skillet, allowing it to spread a little like uttapam. Pancakes should be thick. Cook on medium heat until you start to see bubbles on the top and the edges start to become opaque.
Once this happens, gently, using a flat spatula, flip the pancakes and cook the other side until light brown. You will see the pancakes rising; this takes about 1 minute!
Once cooked,remove and place on serving plates. Continue making as many pancakes as you want. Serve hot topped with caramelized bananas, honey and/or maple syrup!

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