Getting sufficient nutrients and energy from the first meal of the day, breakfast, is essential to power through the rest of the day.
What if you can relish a delicious breakfast with wholesome ingredients while satisfying your sweet tooth?
Gur banana pancakes do just that on point.
Gur Banana Pancake
Easy and quick to prepare, these yummy pancakes are perfect for your busy mornings.
Tender on the inside and crispy on the outside, these pancakes pack in the goodness of vitamin-rich bananas, fibre-dense whole wheat flour, health-enhancing jaggery, and immune-boosting moringa powder. Nutrient-rich, customizable, and tasty, these healthy banana pancakes can be offered to kids as an exciting breakfast option or a fun treat to pack in the lunchboxes.
3 medium-sized bananas (preferably overripe) peeled and mashed
3 tablespoons organic jaggery (gur) or as desired
1 tablespoon of Good Lyfe Project Moringa Superleaf Powder
1 teaspoon of vanilla extract (optional)
1 cup of whole wheat flour
1/2 teaspoon cinnamon powder
1/2 teaspoon cardamom powder (optional)
Desi ghee or butter as required
3/4 cup water or as required
For the topping: honey/nuts/chocolate chips/maple or any flavoured syrups/ jams/ melted peanut butter (optional)
In a mixing bowl, add mashed bananas, organic jaggery, vanilla extract, whole wheat flour, moringa powder, cinnamon powder, cardamom powder.
Mix it well.
Add water little by little to combine all the ingredients to form a smooth thick pourable batter.
Place a non-stick pan on low flame.
Add desi ghee and spread it evenly on the pan.
Pour a spoonful of mix onto the pan and gently spread it using the spoon.
Lightly drizzle a bit of ghee on the top and sides for lovely golden colour and crispness.
Once the edges start to leave the pan, flip the pancake over with a spatula.
Cook for a few minutes or till the side turns golden brown.
Change over the pancake a few times if needed.
Transfer the cooked pancake to a serving plate.
Load it with your favourite topping and enjoy!
- If you prefer a less sweet pancake, you can skip adding jaggery altogether.
- You can store cooled pancakes in an airtight glass container in the fridge for 2 to 3 days.
- For a gluten-free version, substitute whole wheat flour with quinoa, almond or oats flour.
- You can substitute water with almond or oats milk.
- For fluffy pancakes, add a teaspoon of baking powder to your batter.
- If you’re using honey as a topping, take care to drizzle it only after the pancake has cooled down a bit.
Make a stack of these healthy Gur banana pancakes to kickstart your day. The perfect blend of taste and healthfulness, we bet you’ll be making these pancakes over and over again.