Healthy Banana Pancakes with Coconut Milk and Spices
30 minutes
1037 reads
About Healthy Banana Pancakes with Coconut Milk and Spices
Wake up to the aroma of cinnamon and ginger with these healthy and delicious banana pancakes! They're the perfect way to fuel your morning and satisfy your sweet cravings.Made with wholesome ingredients like whole wheat flour, coconut milk, and perfectly ripe bananas, these pancakes are incredibly fluffy and moist. The warming spices add a touch of cozy comfort, making each bite a delightful experience.Easy to make and even easier to enjoy, these pancakes stay fresh for hours, making them a great option for meal prep or a quick grab-and-go breakfast or snack.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Wet Ingredients
- 2 Bananas ripe
- 2 tbsp Coconut Milk
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Jaggery Powder
- 1/2 tsp Cinnamon ground
- 1/4 tsp Ginger ground
- 1/4 tsp Pepper black, ground
- 1 1/2 tsp Salt or to taste
Other Ingredients
- 1 tbsp Sesame Seeds roasted
- 1/4 cup Carrot cooked, mashed
- Oil for shallow frying
Instructions
- In a mixing bowl, mash the ripe bananas.
- Add the coconut milk and mix well.
- In a separate bowl, whisk together the whole wheat flour, jaggery powder, cinnamon, ginger, black pepper, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can result in tough pancakes.
- Stir in the roasted sesame seeds and mashed cooked carrot.
- Heat a lightly oiled griddle or frying pan over medium heat.
- 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 pancakes immediately with your favorite toppings.
Recipe Notes
Good To Know
- For extra texture and nutrition, sprinkle a mix of roasted sesame seeds and chopped nuts (like cashews or pistachios) on top of the pancakes just before flipping them.
- If you prefer a more savory profile, add a pinch of finely chopped green chilies and fresh coriander to the batter.
- For a vegan version, use plant-based coconut milk and replace any optional dairy ghee with a neutral oil like coconut or sunflower oil.
- To make these pancakes tiffin-friendly, allow them to cool completely before packing; wrapping them in banana leaves or parchment paper helps retain their softness.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in lighter pancakes.
- Adjust the sweetness according to the ripeness of your bananas. If your bananas are very ripe, you may need to reduce any added sugar in the recipe.
- For perfectly round pancakes, use a cookie scoop or a large spoon to pour the batter onto the hot pan.
Storage Instructions
- Store leftover pancakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a toaster or microwave.
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Recipe Nutrition
Calories: 461kcalCarbohydrates: 50gProtein: 7gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 2gSugar: 3g
Geeta Biswas
Articles: 919
4 Comments
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This looks incredible! Thank you.
Looks so delectable! Thanks for posting.
Absolutely delicious! Can’t wait to try it.
I’m in love with this recipe already!