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Monday, 21 January 2013

Whole Wheat Banana Pancakes

Pancakes are little A's favorite. And what can be more healthy and delicious other than these fluffy Whole wheat banana pancakes. I really like using very ripe bananas for these since they naturally sweeten the pancakes and you can avoid adding extra sugar. This is something I like to cook on a late morning. Super simple and so good. 

When offering pancakes to babies less than 12 months I would suggest you avoid adding sugar, salt and baking powder. Its not advisable to give salt and sugar to babies less than 12 months and avoiding baking powder will yield flatter pancakes but that fine. 



You Will Need
1 Large Overly ripe banana 
1-1/3 cups of Plain Flour 
1 Cup of Whole Milk 
1/4 Cup of Yogurt
1 Whole eggs 
A tsp of Vanilla extract 
2 tsp Baking powder 
A tsp of Cinnamon powder 
2 tbsp of Brown Sugar
1/4 tsp Salt
Chopped Nuts / Choco Chips are Optional Add ons

The Cooking:
In a bowl smash the banana with the back of a fork and add the eggs, milk, vanilla extract, yogurt, sugar and cinnamon. Whisk well. Now sift in the flour and baking powder and mix well. Don’t make it into a smooth batter. It should be little lumpy. Beating too much will make heavy pancakes. Heat a griddle or a pan on medium heat until hot. Slightly brush the surface of the pan with butter and gently spoon in the batter. Once small bubbles appear on the edges it’s time to flip the pancake. It takes only a couple of min to cook on medium heat. You can serve them with some fresh fruits, juices or maple syrup drizzled all over them. It’s quick, easy and very filling too.

Recipe Source Here!
Happy Cooking!

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