Wholemeal banana pancakes
These wholemeal banana pancakes are a nutritious breakfast option, combining the natural sweetness of bananas with wholesome wholemeal flour. Easy to prepare and perfect for any meal, the pancakes are flipped to achieve a golden-brown finish.
Cook time 20 min
Prep time 20 min
Ingredients:
2 bananas1 cup self-raising flour
1 cup buttermilk
2 eggs
1 short spray cooking spray oil
Wholemeal banana pancakes are a delicious and nutritious choice for breakfast or brunch. Packed with the natural sweetness of bananas and the wholesome goodness of wholemeal flour, these pancakes are easy to make and perfect for a healthy start to your day. Whether you're cooking for yourself or your family, this recipe is sure to please everyone.
Instructions:
- Scoop about 1/4 cup of pancake batter onto the pan for each pancake.
- Cook for about 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges begin to look set.
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Enjoy your warm, fluffy wholemeal banana pancakes with your favorite toppings such as maple syrup, fresh fruits, or a dollop of yogurt. These pancakes not only taste great but also provide a nourishing meal to keep you energized throughout the morning.
Wholemeal banana pancakes FAQ:
Cook the pancakes for about 2-3 minutes on the first side, or until bubbles form and the edges set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
The pancakes are done when they are golden brown, the edges look set, and when you gently press the center, it springs back slightly. You can also use a toothpick; it should come out clean.
Yes, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
You can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken before using.
Yes, you can use regular flour, but you'll need to add 1-2 teaspoons of baking powder to the mixture for proper rising.
Cooking Tips:
- Ripe bananas: Make sure your bananas are ripe as they will be easier to mash and will add more sweetness and flavor to your pancakes.
- Mixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher pancakes.
- Cooking temperature: Cook the pancakes on medium heat. If the heat is too high, the outside may burn while the inside remains undercooked.
- Cooking spray: Using a short spray of cooking spray oil will help in preventing the pancakes from sticking to the pan without adding excess oil.
- Consistency: If the batter seems too thick, you can add a little more buttermilk to reach the desired consistency.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 8g
Carbohydrates 44g
Fiber 2.14g
Sugar 10g
Fat 3.36g
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