Daily Recco, March 24: Go bananas over these vegan pancakes
Midweek mornings are vexatious — neither is there the anticipation of the week ahead nor is there is the excitement of the upcoming weekend. And it is on such mornings that breakfast (planning and making) becomes drudgery. Worry not, for we got your back on such days.
Good ol’ fashioned pancakes are filling, to say the least. We have shared the recipe for the yummy honey-cinnamon pancakes with you earlier. But those were made with refined flour and eggs. If the thoughts of refined flour and sugar syrups was deterring your health-conscious self from trying it out, we get you. Further, those pancakes are made with eggs. So be it the upcoming austere festivals like Navratras, or generally a vegan lifestyle you are considering adopting, honey-cinnamon pancakes become a no-go, right? Not quite. Again, we got your back. What if we tell you that we have the perfect vegan pancake made with wholesome ingredients like whole wheat flour and jaggery? Add to that the sweet and tender goodness of bananas and your taste buds and tummy will get all the TLC they need. Try it and you can thank us later.
What you’ll need:
Three medium to large overripe or ripe bananas
Half a cup (125 grams) of whole wheat flour
Half a teaspoon of crushed fennel seeds (saunf)
Three tablespoons of jaggery powder (adjust that to your taste)
Half a cup of water
Oil or unsalted butter to grease the griddle
How to:
To make the batter, peel, slice and mash the bananas in a bowl. Add jaggery powder, adjusted as per the sweetness of the bananas. Mix well.
To the banana-jaggery mix, add the flour, crushed fennel seeds and the water, in parts.
Whisk it to make a smooth batter without any lumps. The batter has to be of a medium-thick flowing consistency, so add the water accordingly. Set the batter aside.
Heat a pan or griddle on a low or medium-low flame and spread a bit of oil to grease the surface.
Pour a ladleful of the batter on the pan and gently spread it to form small pancakes.
Cook the pancake till the base gets golden and slightly crisp and then flip it over till the other side is also golden.
Serve the pancakes warm with chopped bananas and a drizzle of honey.
The leftover batter can be stored in the fridge for up to three days.
Also read: The warmth of Honey-Cinnamon Pancakes