Since I have a three year old son, I have become very conscious about what ingredients I use, how healthy it is, if I can reduce the amount of sugar in it or replace it with something healthy and so on. This time I served it with some stirred sourcream and blueberries as an evening snack which was enjoyed by us and my son thoroughly. He ate so much that I could forget about his dinner, but then I didn't worry! As this is a wholesome meal for children for now and then.
The picture is not showing the best pancake, but just didn't remember to click. managed to take one picture later on. The pancake got a bit wrinkled while turning. :(
And this time as I want to submit the recipe to the Less is More! event, (of which also, I got to know through A&N's blog) being hosted by Nupur of One Hot Stove. So, here is the recipe of FIVE Ingredients:Preparation Time: 1 h 15 minutes
Baking time: 3 minutes for each pancake
Makes about 8-10 pancakes
2 ripe bananas (overripe is as good!)
150 g Wholewheat flour
2 tsp Baking powder
250 ml milk
1 tbsp Maple syrup
Oil or butter for frying the pancakes
- Mash the bananas with a fork in a large bowl
- Mix the whole wheat flour with the baking powder and add to the crushed bananas
- add milk and maple syrup and mix everything with a whisk into a smooth batter
- Set aside for about an hour , if for longer, then put in the fridge, covered
- Use butter or oil for frying them in a fry pan or griddle
- For that, heat the pan on medium heat, spread a tbsp of butter and put one ladle of the batter on the pan and spread slowly with a base of a ladle into a round pancake.
- Cover the pan immidiately. Reduce heat slightly
- After about half a minute, when the upper part is no more fluid and shows bubbles, turn it upside down. Use some more butter, if required.
- Bake till the other side is done.
- Serve with maple syrup or honey or sweetened apple puree and chopped nuts or fruits!