Eggless Whole Wheat Banana Pancakes

Pancakes make a tasty and quick breakfast food. Most children seem to love them. Pancakes are very versatile and can be made interesting with different toppings. I realised that it is time to give pancakes the Healthy Slurps twist. Since pancakes are usually made with all purpose flour, I do not rate them high on nutritive value. Instead, here is a recipe for whole wheat pancakes. What’s more, these Eggless Whole wheat Banana Pancakes taste very delicious even without any toppings.
This recipe is especially for those who do not eat eggs, and despair at the non-availability of eggless pancakes, or recipes for it. Look no further. I am really delighted to share this winner recipe with all. I have used organic whole wheat flour and organic jaggery powder to make these delicious eggless whole wheat banana pancakes. You could substitute these with normal whole wheat flour and jaggery/brown sugar too. I have not used any baking soda either. The banana takes care of it all.
Here is how you can enjoy these soft, fluffy eggless whole wheat banana pancakes at your homes too.

ALLERGY INFORMATION

• Contains wheat gluten. NOT suitable for people with gluten allergy.
• Does NOT contain nuts, lactose, soya, corn, eggs. Suitable for people with nut allergy or lactose intolerance. People with lactose intolerance can use any cooking oil instead of butter.

Preparation Time – 15-20 minutes, Cooking Time – 30 minutes, Makes -
YOU NEED
COOKWARE – Non-stick skillet, spatula,wire whisk, ladle, mixing bowl, fine sieve
INGREDIENTS -

1. 1 +1/2 cup organic whole wheat flour
2. 1 cup organic jaggery powder / 1 cup brown sugar powdered
3. 1 Banana, mashed up with a fork (I used Dole)
4. 1 cup drinking water plus few teaspoons of water or milk if needed
5. 1/4 cup unsalted melted butter (Or use any odourless cooking oil in place of butter)

METHOD -

1. Dissolve the jaggery/brown sugar in water. Stir briskly with wire whisk to blend. You can also warm up the water to speed it up.
2. Once the jaggery has dissolved, (Takes about 5 minutes,) filter the liquid through a mesh sieve to remove grit.
3. To the filtered liquid, add the whole wheat flour in a slow drizzle. Keep stirring briskly with wire whisk to avoid lumps.
4. Once the flour is blended in, add the mashed banana and bring the whole batter together by mixing thoroughly. Batter should be of thick pouring consistency. it should thickly coat the back of a ladle. Add a few teaspoons of water/milk to your batter, only if needed.
5. Heat up a non-stick skillet. Drizzle a few drops of butter on the pan. When you see a few fumes, the skillet is hot enough.
6. Lower the heat, pour a ladleful of batter on the centre of pan. Tilt it gently to let batter spread. Do NOT swirl the pan too much. A gentle tilt will do. Keep skillet on medium flame. Drizzle a few drops of butter around the sides of the pancake.
7. When the underside looks brown, flip the pancake over with a spatula. Cook over a low flame for a few minutes. Remove to serving platter when done.
8. Repeat with rest of batter.
9. I like to make mini pancakes by dropping teaspoonfuls of batter all around the skillet and patiently turning over each one.
10. Serve hot, warm, cold. Serve plain, with some fruits, or with honey drizzled over. Once fully cold, these can be packed in school lunches too. They stick together when warm. You could use butter paper between pancakes while packing too. Great for picnics, road trips, school or office lunches, after school snacks.

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