INGREDIENTS (240 ml cup used)
- Whole wheat flour – 1 cup
- Milk – 1 cup (whole milk or formula milk)
- Butter – 1 tablespoon
- Egg – 1
- Ripe banana – 1, mashed
- Beat the egg in a small jug and stir in the milk.
- Place the flour in a bowl. Now add the milk mixture – a little at a time – into the flour, until you have a smooth batter. You can use a fork or a whisk to mix the two well. There should not be any lumps.
- Stir in the mashed banana and the butter (if you want to add any extras, such as a little-chopped apple or sapota, do so at this point).
- Cool the mixture for about 20 minutes.
- Lightly grease a frying pan with butter, heat and spoon the mixture into the pan to create individual pancakes.
- Cook for around 2 minutes, then check underneath – as soon as they are golden, turn them over carefully and cook for 2 minutes again.
- Serve it warm.
- Instead of mashing the banana and mixing it in, you can slice the banana into thin pieces and keep it aside. After the pancake has been cooked on both sides and has started to turn crispy at the edges, you can place slices of the banana in the centre and fold the pancake into a half-moon shape.
- You can drizzle honey over the pancake before serving for extra taste and nutrition.
- Instead of whole wheat flour, you can also use all-purpose flour to make pancakes.
Bananas are a good source of potassium and magnesium. A medium sized banana contains 105 calories of energy.