Pancakes are fast becoming my favorite weekend breakfast. I usually make the whole wheat version because it’s healthier and I do not find much difference between the regular and whole wheat pancakes. I mean the whole wheat ones are also quite yummy, so why not eat the healthier version of pancakes, right?
Another great thing about making pancakes for breakfast is that you can make a batch and freeze them for later use. Pancakes freeze beautifully, just put parchment paper between each pancake and put them in a zip-lock bag. They would stay good for 1-2 months in the freezer. This is helpful when you are in a rush in the morning, just take out the pancakes from the freezer, heat them on the pan and voila your yummy breakfast is ready in minutes!
I added some coconut flour to the pancake batter but that wasn’t enough to bring out the coconut flavor so I also added these unsweetened coconut flakes. I just crushed them a little with my hands before folding them in the batter towards the end. The flakes really elevated the flavor.
Ingredients
Dry Ingredients
Whole wheat flour: 1.5 cups
Coconut flour: 3 tbsp
Baking powder: 2 tsp
Baking soda: 1/2 tsp
Brown sugar: 2 tbsp
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Wet Ingredients
Vanilla extract: 1 tsp
Yogurt: 1/2 cup
Banana: 1/2 cup, mashed [use ripe bananas]
Buttermilk: 1 3/4 cup
Oil: 1 tbsp
Egg: 1
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Coconut flakes, unsweetened: 1/2 cup
Method
1. Mix all the “dry ingredients” together in a bowl.
2. Whisk together all the “wet ingredients” together in another bowl.
3. Mix wet ingredients into dry till everything is well incorporated. Do not over mix.
4. Fold in the coconut flakes and leave the mixture to stand for 5-10 minutes.
5. Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
6. Use a round ladle to pour batter on the pan.
7. Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
8. Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color.
Serve hot with butter, maple syrup, sliced banana and some coconut flakes.
* You can use milk in stead of buttermilk or use half buttermilk and half milk.
* The bananas used in the pancakes should be very ripe, the ones with lots of brown spots of them.
* To freeze, stack the pancakes with a parchment paper between each one of them and put them in a zip lock bag. The pancakes should stay good for 1-2 months in the freezer.
Whole Wheat Banana & Coconut Pancakes
Ingredients
Dry Ingredients
- 1.5 cups whole wheat flour
- 3 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp brown sugar
Wet Ingredients
- 1 tsp vanilla extract
- ½ cup yogurt
- ½ cup mashed banana
- 1¾ cup buttermilk
- 1 tbsp oil
- 1 egg
- ½ cup unsweetened coconut flakes
Instructions
- Mix all the "dry ingredients" together in a bowl.
- Whisk together all the "wet ingredients" together in another bowl.
- Mix wet ingredients into dry till everything is well incorporated. Do not over mix.
- Fold in the coconut flakes and leave the mixture to stand for 5-10 minutes.
- Heat a non stick pan or skillet on medium heat, spray some cooking oil on it.
- Use a round ladle to pour batter on the pan.
- Cook for a minute or two and flip the pancake when you see small bubbles on the surface.
- Cook the other side for 1-2 minutes. The pancake is ready when light golden brown in color.
- Serve hot with butter, maple syrup, sliced banana and some coconut flakes.
Nutrition
I’ve tried a couple of your recipes & they are great( paneer tikka masala for instance ) could you please recommend egg substitute as we don’t eat eggs & most of your baked goodies call for eggs. Some one recommended to use sour cream. Wondering if that works. Thanks for sharing
Hi Kalpana, thank you so much! I’m glad you liked the recipes 🙂
I have never tried sour cream so not sure about that but to replace egg you can use pureed banana or applesauce.
1 egg = 1/4 cup pureed Banana or 1/4 cup Applesauce + 1 teaspoon Baking Powder.
I will try and post eggless recipes too! 🙂 Hope that helps!