Whole Wheat Banana pancakes




25-30 min


Whole Wheat Banana pancakes

Delicious, fluffy and healthier than the store bought pre-mix, these homemade Whole Wheat Banana pancakes are perfect for an indulgent weekend breakfast. Quick and easy, this recipe uses simple pantry ingredients to help you whip up a scrumptious breakfast in under 30 minutes.

Additive free Sarda Farms milk and ghee used in this recipe imparts its unique flavour and richness to the delectable Whole Wheat Banana pancakes


  • 1 cup ‏whole wheat flour (atta)
  • ½ teaspoon ‏Cinnamon (or vanilla extract)
  • ¾ teaspoon ‏baking powder
  • 1 tablespoon ‏powdered jaggery
  • 3-4 tablespoon ‏Sarda Farms ghee
  • ¾- 1 cup ‏Sarda Farms milk
  • 2 medium sized ‏ripe bananas, peeled and mashed
  • 1 ‏egg
  • 2-3 tablespoons ‏honey or maple syrup (or as required)
  • ‏Fresh fruits for serving


In a mixing bowl stir together the flour, jaggery, cinnamon & baking powder.

Melt 1 tablespoon of the ghee and cool slightly.

In another bowl mix bananas, egg, milk and the melted ghee. Whisk together to blend.

Add the wet mixture to the dry and mix till it forms a smooth batter (do not over whisk.

Heat a non-stick skillet/pan on medium flame.

Drizzle some ghee in it.

Pour a small ladle full of batter (about 2-3 tablespoons) onto the hot skillet/pan.Use the back of the ladle to spread batter into a round.

Cook till you see some bubbles appear on the surface of the pancake and the underside starts browning (1-2 minutes)

Flip over carefully with a flat spatula and cook on the other side till it browns (about 1 minute)

Serve immediately drizzled with honey (or maple syrup) and fresh fruits.


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