Wholewheat Banana Pancake

Ingredients list for Wholewheat Banana Pancake

• Whole wheat flour (atta) 11/3 cups (167 grams)
• 1/2 cup Ripe bananas mashed
• 1/4 cup Salt
• 2 teaspoons Baking powder
• 1 teaspoon Cinnamon powder (or 2 egg whites)
• 1 large Egg
• Milk 1 cup (240 ml)
• Dark Brown Sugar 2 packed tablespoons
• Yogurt 1/4 cup (63 grams)
• 1 teaspoon Vanilla essence
• 1/2 cup Chocolate chips or dried fruits (optional)

Method

1. Mix flour, salt, baking powder and cinnamon powder in a large bowl.
2. Whisk egg, milk and banana together in another bowl. Add brown sugar and yogurt and whisk till no lumps remain. Add vanilla essence and mix till well combined.
3. Make a well in the dry ingredients and pour the wet ingredients into it. Stir gently until just combined. Do not over mix the batter or your pancakes will be tough and very dense.
4. Add any add-ins of your choice and mix taking care not to over mix the batter.
5. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, pour about quarter cup of batter on the griddle and spread slightly.
6. Cook for about one minute or until the edges look dry and bubbles begin to form on the center or sides.
7. Flip and cook the other side for about two minutes or till evenly cooked.
8. Cook more pancakes similarly.
9. Keep pancakes warm in a preheated oven at 200° F till all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to two months.