Whole Wheat Banana Pancakes

Whole wheat pancakes  My mom used to make these appams quite often when we were growing up. She used to make these for an evening snack instead of breakfast. Yes we were really pampered. Mom always used to make home made snacks to have with evening tea!  And looking back all of those snacks used wholesome, healthy ingredients. No artificial colors or processed stuff. Real natural ingredients.

So all we need to do is really look back and bring those traditional recipes into our kitchens again. This appam(pancake) recipe is super easy and I make it quite often for breakfast on weekends since by the weekend there is usually a couple ripe bananas left over from the week and those are perfect for this pancake recipe. This recipe uses jaggery however you could try substituting brown sugar or molasses.whole wheat pancakes(Vegan)

Bringing these yummy and healthy pancakes to Throwback Thursday this week. Also linking to Fiesta Friday where this week  Natalie @ Kitchen, Uncorked and Hilda @ Along The Grapevine are co-hosts.

Whole Wheat Banana Pancakes(Appams)

  • Servings: Makes about 8-10 pancakes
  • Time: about 30 minutes
  • Difficulty: Easy
  • Print

Ingredients:

3/4 cup water
3/4 cup jaggery pieces
1 ripe banana chopped into small pieces
1/4 cup sliced coconuts (optional)
1 cup whole wheat flour
Abt 1 1/2 cups more water
1/2 tsp cardamom (elaichi) powdered

Method:

Take a small cooking pot and boil 3/4 cup water and add the jaggery pieces and heat on low stirring till the jaggery dissolves completely. Strain to remove any grit from the jaggery. Now add the banana pieces to this and let the mixture cool for a few minutes until it comes to room temp ( you can add some cold water to make it cooler faster). Then add the whole wheat flour and the additional water slowly stirring continuously to make a smooth batter. Add the cardamom and mix.

Heat a non stick or hard anodized frying pan and brush with some cooking spray. Pour a ladle of batter and Cover and cook for about two mins till u see the top is cooked(no wet batter). Add little bit of oil on the edges of the pancakes so they turn crispy on the edges. Then flip and cook for about 30 secs on the other side and transfer to a serving dish. Enjoy warm pancakes.

Notes:

  1. Make sure the jaggery banana mixture has cooled completely before adding the flour to it. Otherwise your pancakes will stick to the pan and become all gooey.
  2. Also oil your pan well to prevent the pancakes from sticking.

Healthy Vegan pancakes

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2 Comments Add yours

  1. Hilda says:

    These sound delicious. I have always replaced jaggery with brown sugar, but I am beginning to think I should get the real thing if I can and give it a try. I love the mixture of banana and cardamom flavours.

    Liked by 1 person

    1. Indu says:

      Yes Hilda brown sugar is a good alternative. Even molasses. Yes cardamom goes well with sweet dishes. thank you for stopping by 🙂

      Liked by 1 person

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