STEP 1.In a mixing bowl add 1 cup whole wheat flour followed by 1/4 teaspoon cinnamon powder and 1/8 teaspoon salt. Mix well.
STEP 2.In another mixing bowl, mash one large ripe red banana.
STEP 3.Add 3/4 cup milk and 3 teaspoon melted butter.
STEP 4.Whisk until the milk and butter are well combined.
STEP 5.Add 2 teaspoon brown sugar or jaggery powder and whisk again for 2-3 mins.
STEP 6.Now add half of the dry flour mixture into the wet mixture.
STEP 7.Gently fold the ingredients. And then add the remaining half and fold them in too.
STEP 8.Adjust the consistency of the batter by adding 1/4 cup of water if and as needed. Before making the pancakes, add 1/8 teaspoon of baking soda and mix well.
STEP 9.The batter should be thick but flowing.
STEP 10.Heat a cast iron pan on medium heat and grease it with little butter/oil. Wipe it off completely using a tissue paper and set the flame on low. Pour a ladle of batter at the center of the pan – do not spread.
STEP 11.Cook covered for 1-2 mins until the bottom changes color and the top is soft, bubbly but cooked.
STEP 12.Gently flip it over and cook the other side for 1-2 mins. The bottom of the pancake should be golden colored, evenly cooked – this is a test for right temperature and pan being ready to make pancakes.
STEP 13.As both sides are cooked well, remove from heat. Repeat this with rest of the batter.
STEP 14.Stack the pancakes on a plate, garnish with drizzle chocolate syrup or honey on top. Serve immediately.
Nutrition value
558
calories per serving
20 g Fat16 g Protein73 g Carbs7 g FiberOther
Current Totals
20 g Fat
16 g Protein
73 g Carbs
7 g Fiber
MacroNutrients
Carbs
73 g
Protein
16 g
Fiber
7 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
336 mg
Iron
3 mg
Vitamin A
50 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
49 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
111 mg
Manganese
2 mg
Phosphorus
414 mg
Selenium
31 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
