Tuesday, March 15, 2016

Tuesday Treat: Whole Grain Banana Pancakes


My kids love pancakes and just because of this I try and devise various ways in which to hide healthy things in thier yummy pancakes, so that at the end of the day they are happy and so am I!
My earlier pancake recipe that I had added on the blog (here) was again whole wheat but with paneer or cottage cheese....
This time the hidden ingredients are the instant oats, whole wheat and banana.
Plus the added benefits of walnuts and honey(which I use in place of Maple syrup) and fresh fruits like banana or strawberry... and the breakfast health quotient goes up a few notches!!
The kids devoured it, licking thier fingers and asking for more.
And I was one happy mama!

Whole Grain (Oats and Wheat), Banana Pancake
(Makes 6-8 pancakes)
Ingr:
1 cup wheat flour
3/4 cup oats (the instant cook variety) give it a whizz in the grinder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
(sieve the above ingredients twice so that its mixed through)
*
1 very ripe banana- mashed with a fork
2 eggs
1 cup buttermilk
1/2 cup milk (2-3 more tablespoons in case its too thick)
3 tbsp sugar
2 tbsp refined oil
*
butter/oil for cooking
chopped walnuts for garnishing
3 sliced bananas to garnish if you like
1 cup honey to drizzle on top once cooked.

Directions:
1- Sift the dry ingredients a couple of times so that the baking powder+soda+salt gets mixed well, then add the ground oats to it. Keep aside.
2- Take a mixing bowl- and beat together the eggs, sugar, buttermilk, milk and oil with an electric beater.
3- Add the mashed banana to it and mix it in with a rubber spatula/spoon.
4- Now add the dry ingredients to the wet mixture in the mixing bowl, not stirring too much.
Just enough to combine well..... Let it rest for 5 minutes, otherwise it will be too dry.
5- Lightly oil a skillet or a flat Dosa pan and heat it.
6- Bring the flame to medium heat and pour a big spoonful of the mixture onto the pan, so as to form a small 6 inch round.
Dont spread with the spoon-just tilt the pan so it spreads and is not too thick or it will undercook.
7- Once bubbles start appearing on the surface of the pancake, and the edges are dry, flip it over to cook on the other side.
Remember they should be golden brown and cooked through.
Serve garnished with sliced bananas and walnuts with a generous drizzle of honey.
Please feel free to use the original Maple syrup on pancakes if you like, though my kids love the taste of honey!
If some pancakes are left- freeze them to re-use the next morning.

TIP: you can also add a pinch of Cinnamon and or Nutmeg if you like- it really enhances the flavor!










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