It is a great way to use over-ripe banana, because of its soft and mushy texture it is very easy to mix with flour without any lumps. Adjust adding sugar according to your taste. For making this pancake more healthier, replace sugar with jaggery. If you are adding jaggery powder or jaggery syrup, set the batter for at least 20 minutes, because jaggery takes a
For making this pancake more healthier, replace sugar with jaggery. If you are adding jaggery powder or jaggery syrup, set the batter for at least 20 minutes, because jaggery takes time to dissolve and mix with the flour.
I must name this pancake as “Wheat Banana Coconut Pancake because coconut is the secret ingredient in this recipe, it makes this pancake more delicious.
Wheat Banana Pancake with coconut is an easy and delicious breakfast. Kids would love this soft and sweet banana flavored pancake.
- 0.50 cup WHEAT FLOUR
- 0.25 cup SUGAR
- 1 no BANANA
- 0.25 cup COCONUT GRATED
- 1 tbsp OIL
- 2 tbsp RICE FLOUR WHITE
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Mash the banana until smooth. In a medium bowl, combine wheat flour, rice flour, mashed banana, grated coconut, and sugar together.
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Add enough amount of water, I added approximately a cup of water and make the batter to the right consistency (it should not be too thin or thick).
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In a hot skillet, pour a spoonful of batter and avoid spreading it to the thin circle.
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Drizzle oil on sides of the pancake and cook, until the bottom side of the pancake color changes into golden brown. Flip and cook on another side, until the color changes into golden brown.