Banana pancake

Unlike other pancakes Banana pancakes are fluffy and naturally sweet. It is a very good choice for vegetarians. If you have leftover ripe black dotted bananas in your pantry, then gear up.

Toppings like honey, peanuts butter, fruits and banana will get you the extra vitamins and proteins for the meal. This recipe makes 9 pancakes.

Alternatively, click here for my banana oatmeal pancake recipe!

Ingredients

Wet ingredients

Banana, 1 nos.

Milk (room temperature), 1 ¼ cup

Vanilla essence, 1 tsp

Sugar, 2 tsp

Unsalted melted butter, 2 tbs

Dry ingredients 

Whole wheat flour, 1 ¼ cup

Cinnamon powder (optional), ½ tsp

Baking powder, 1 tsp

Salt, ¼ tsp

Butter, 1 tbs (for greasing)

Preparation:

• Sieve the dry ingredients twice and set aside in a dry bowl.
• In a separate bowl, mash the banana with a fork and add to the blender.
• Add milk, vanilla essence and sugar, and blend for one second. Transfer to a dry wide bowl.
• Add melted butter and gently fold together.
• Whisk the dry and wet ingredients together until just combined (do not over mix).
• Heat a thick bottomed frying pan over high heat.
• Sprinkle a little water, if it sizzles the pan is hot enough.
• Lower the heat to medium low and grease with a brush or tissue paper.
• Pour the pancake with a ladle onto the skillet.
• Cook until a few bubbles appear on the top and the underside is golden brown.
• Flip the pancake and cook for another minute. Transfer to a plate.
• Repeat the same process.
• Place the pancakes separately.

NB: If the flame is too low, your pancake will not rise. If the temperature is perfect the pancake will fluff up. One minute is the exact time for cooking each side.
After cooking the first pancake you will understand the optimum temperature.
Enjoy your meal!

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