Healthy Banana Pancakes with Coconut & Cardamom (Bengali-Inspired)
25 minutes
1065 reads
About Healthy Banana Pancakes with Coconut & Cardamom (Bengali-Inspired)
Awaken your senses with the fragrant warmth of Bengali-inspired banana pancakes. These wholesome delights are a delicious fusion of healthy ingredients and comforting flavors, perfect for any time of day.Ripe bananas and jaggery create a naturally sweet symphony, enhanced by the nutty aroma of coconut and a delicate whisper of cardamom. Whole wheat flour adds a boost of fiber, making these pancakes both nutritious and satisfying.Looking for a thicker pancake? Simply add a touch of semolina to the batter. Enjoy these versatile and delicious pancakes for breakfast, a light lunch, or a cozy dinner.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 2 tbsp Coconut chopped
- 1/4 tsp Cardamom ground
Wet Ingredients
- 1 Large Banana ripe
- 1/4 cup Jaggery or jaggery syrup
- 2 tbsp Blueberries
Instructions
- In a mixing bowl, combine the whole wheat flour, chopped coconut, and ground cardamom.
- Add the ripe banana to the dry ingredients. Mash the banana thoroughly.
- Add the jaggery (or jaggery syrup) to the bowl. Mix well to combine all the ingredients.
- Gradually add water to the mixture, a little at a time, until you achieve a smooth, pourable batter. If you prefer a thicker pancake, incorporate a little semolina into the batter.
- Gently fold in the blueberries. Be careful not to overmix.
- Heat a lightly oiled griddle or non-stick pan over medium heat. A properly heated pan is key to achieving evenly cooked pancakes.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Serve the warm pancakes immediately. Enjoy!
Recipe Notes
Good To Know
- For extra softness and a hint of caramelized flavor, mash the bananas thoroughly and let them sit with jaggery for 10 minutes before mixing into the batter, allowing the bananas to release their juices.
- If you want a crispier edge, sprinkle a little desiccated coconut directly onto the pan before pouring the batter, letting it toast as the pancake cooks.
- For a vegan version, use coconut milk or almond milk instead of dairy milk, which will also enhance the tropical notes from the coconut and cardamom.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in a more tender pancake.
- Adjust the sweetness to your liking by adding more or less jaggery. A pinch of salt can also enhance the flavors.
- Serve these pancakes warm with your favorite toppings like fresh fruit, a drizzle of honey, or a dollop of yogurt.
Storage Instructions
- Leftover pancakes can be stored in an airtight container and gently reheated in a skillet with a dab of ghee or coconut oil; they also make a great lunchbox treat served at room temperature.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 46gProtein: 6gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gFiber: 2g
Geeta Biswas
Articles: 919
5 Comments
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Looks incredible! Thanks for the details.
Wow, this looks fantastic!
I’m in love with this recipe already!
This is a fantastic recipe! Thanks for sharing.
Such a scrumptious dish! Thank you.