Decadent is the word we associate with lot of baked creations. Which they are, mostly. But this post is about something not so rich. It is about something you would call wholesome, healthy, scrumptious and non-baked! Whole wheat Banana Pancakes!
Every once in a while I prepare pancakes for breakfast, from scratch. We love our pancakes. It's like having a treat at breakfast. Also, I enjoy the process of making them. Measuring and whisking and finally watching the pancakes fluff up on the frying pan.
But my recipe for original pancakes uses all purpose flour. Not a very healthy option for a meal, I know. So, although that recipe is a keeper, which I might share on this blog in future, I was looking for a healthier version.
This recipe was perfect because it uses whole wheat flour. And bananas. Banana-anything is welcome at our home. And Cinnamon. I love the combination of bananas and cinnamon. You can view the original recipe here.
For the pancakes to rise and get their trademark thickness you need some rising agent amongst the ingredients. Most of the pancake recipes I have come across use eggs and baking powder. Loads and loads of baking powder for one breakfast I say. Quantity enough to make one 8" round pound cake. Why not use the egg white meringue power instead to make the pancakes fluff up, I thought. So I have reduced the baking powder by half and whipped the egg whites to stiff peaks to get thick pancakes. A hand mixer comes handy for this purpose, though two egg whites can be easily whipped by hand.
I added a tablespoon or two of sugar to the batter. You can omit it if your bananas are very sweet. May be next time I will go for brown sugar. It would give a beautiful flavour too. Yum!
If you are looking for healthy, tasty and guilt-free option for pancakes, these are it. Hope you would give these a try. Here's the recipe:
1/2 tsp Baking powder
1/2 tsp Cinnamon powder
1 pinch of salt
2 Bananas, ripe or overripe
2 Eggs, separated
1 tsp Vanilla extract
1 Cup Milk, room temperature
3 Tbsp Butter or Ghee, melted
1 - 2 Tbsp sugar
In a separate smaller bowl mash the bananas. Add egg yolks, milk, vanilla extract, melted butter and sugar. Mix and set aside.
Whip the egg whites to stiff peaks using a whisk. A hand held mixer would do this job in less than two minutes.
Pour the wet ingredients into dry in 2-3 batches, stirring just until mixed. Fold the whipped egg whites into the batter in two additions.
Heat a skillet/fry pan. Pour about 1/4 cup or ladle full of batter in the pan. Let it cook on medium flame till bubbles appear on top and the edges of the pancake become dull and loose their shine. This is an indication that the pancake is done at the bottom. Flip the pancake and let cook on other side for 1-2 minutes.
Serve warm.
Happy Cooking!
Shwe
Every once in a while I prepare pancakes for breakfast, from scratch. We love our pancakes. It's like having a treat at breakfast. Also, I enjoy the process of making them. Measuring and whisking and finally watching the pancakes fluff up on the frying pan.
But my recipe for original pancakes uses all purpose flour. Not a very healthy option for a meal, I know. So, although that recipe is a keeper, which I might share on this blog in future, I was looking for a healthier version.
This recipe was perfect because it uses whole wheat flour. And bananas. Banana-anything is welcome at our home. And Cinnamon. I love the combination of bananas and cinnamon. You can view the original recipe here.
For the pancakes to rise and get their trademark thickness you need some rising agent amongst the ingredients. Most of the pancake recipes I have come across use eggs and baking powder. Loads and loads of baking powder for one breakfast I say. Quantity enough to make one 8" round pound cake. Why not use the egg white meringue power instead to make the pancakes fluff up, I thought. So I have reduced the baking powder by half and whipped the egg whites to stiff peaks to get thick pancakes. A hand mixer comes handy for this purpose, though two egg whites can be easily whipped by hand.
I added a tablespoon or two of sugar to the batter. You can omit it if your bananas are very sweet. May be next time I will go for brown sugar. It would give a beautiful flavour too. Yum!
If you are looking for healthy, tasty and guilt-free option for pancakes, these are it. Hope you would give these a try. Here's the recipe:
Whole wheat Banana Pancakes
Yields 10-12 pancakes.Ingredients:
1 1/2 cups Whole wheat flour/ atta1/2 tsp Baking powder
1/2 tsp Cinnamon powder
1 pinch of salt
2 Bananas, ripe or overripe
2 Eggs, separated
1 tsp Vanilla extract
1 Cup Milk, room temperature
3 Tbsp Butter or Ghee, melted
1 - 2 Tbsp sugar
Steps:
Mix the dry ingredients in a large bowl. This is the bowl in which you'll be preparing your batter.In a separate smaller bowl mash the bananas. Add egg yolks, milk, vanilla extract, melted butter and sugar. Mix and set aside.
Whip the egg whites to stiff peaks using a whisk. A hand held mixer would do this job in less than two minutes.
Pour the wet ingredients into dry in 2-3 batches, stirring just until mixed. Fold the whipped egg whites into the batter in two additions.
Heat a skillet/fry pan. Pour about 1/4 cup or ladle full of batter in the pan. Let it cook on medium flame till bubbles appear on top and the edges of the pancake become dull and loose their shine. This is an indication that the pancake is done at the bottom. Flip the pancake and let cook on other side for 1-2 minutes.
Serve warm.
Serving suggestions:
Serve the pancakes warm with honey, fresh fruits, fresh fruits, whipped cream or even Nutella. Kids would love these studded with some chocolate chips.Happy Cooking!
Shwe
