Another delicious mouth watering recipe by dear Ree Khan from Pakistan. She was not happy with the result but i think her pancakes look absolutely awesome and they are eggless!!! I feel soo happy when i create something without egg 🙂 I also try to bake and make cakes/cookies/bread dough eggless for all of you.
Thank you soo much Ree 🙂 You are an absolute sweetheart.
These pancakes can be made thicker or thinner.. Usually when they are thinner they are called crepes. Basically its how much liquid you add to the batter. If you have a lactose allergy you can always use soya milk to make the batter. If you are celiac i think you can use rice flour . Its all about trying and testing.
1 cup of whole wheat flour
2 tablespoons of sugar
a pinch of salt
1 tablespoon of melted butter, plus extra to grease your pan
4-5 tablespoons of milk or as needed
a pinch of baking powder
1 banana cut into round slices
In your blender add the whole wheat flour, salt. melted butter , baking powder and add the milk slowly and blend. The batter should be of pouring consistency…not too thin. Let the batter rest for about an hour.
Heat a non stick pan and smear it a bit with melted butter. Take a bit spoonful of the batter and put it in the pan and spread it to a round. Cook for half a minute on each side or a little more if you like it browner. Spread each pancake with nutella and then add the chopped bananas and roll. Drizzle with more nutella.
HEALTH BENEFITS OF BANANAS
Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.
The effectiveness of potassium-rich foods such as bananas in lowering blood pressure has been demonstrated by a number of studies. For example, researchers tracked over 40,000 American male health professionals over four years to determine the effects of diet on blood pressure. Men who ate diets higher in potassium-rich foods, as well as foods high in magnesium and cereal fiber, had a substantially reduced risk of stroke.