These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉
Banana Oatmeal Yogurt Pancakes
Makes: 10-12 pancakes (3-inch size) | Serves: 2-3
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes
- 1/2 cup all-purpose flour*
- 1/2 cup oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
- 1/2 cup yogurt/buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup brown sugar
- 1 Tbsp unsalted butter, melted plus a bit more for greasing
- Maple syrup, to serve
*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.
- In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
- In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
- Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
- Serve hot, topped with some maple syrup.
Good Morning & Happy Valentine’s Day ♥ Friends!
Roshni & I are back with our second installment of monthly cook-off. Keeping today’s lovey-dovey holiday in mind, the theme was a no-brainer – ‘Breakfast for Two’. So if you’ve still not thought of V-day breakfast for your sweetie then let us come to your rescue. I come bearing freshly baked savory German Pancake. Convenient without having to stand flipping pancakes on stove one by one and ready in 30 minutes! Slide it in the oven, go about your work (make coffee or arrange breakfast tray) and after 20 minutes, poof!, breakfast is served. No burnt sides too! 😉
Blogosphere is scattered with chocolates, berries and sprinkles for the occasion. Red and pink is so much in the air! I joined the bandwagon too but if you’re not into sweet stuff then this recipe is just perfect for you.
Pear, apple, some leeks and smoked Gouda… The fruit is cooked in a pan with some butter and thyme. Heavenly smell to wake up to, if you ask me! The fruit is then arranged in cast-iron skillet or baking pan. Egg and flour mixture is poured over the fruit followed by cheese. The prep requires mere 10 minutes of time and then whole business is taken care of by your beloved oven. It is baked until golden for about 20-25 minutes. Cut into wedges and serve immediately.
This dutch baby is perfect as a Brunch/Brinner too and should be made on any day, not only on V-day. Make this NOW & thank me later. If you want to make a sweet dutch baby, then try this recipe of mine. And now go to Roshni‘s blog for a great ‘Breakfast For Two’ idea! Let’s check out what she has in store for us all! 🙂
Have a great day all you happy lovers out there! ♥ ♥ ♥
Savory Pear & Apple Dutch Baby
Serves: 2 | Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 30-35 minutes
- 2 Tbsp butter (salted works too)
- 2 Tbsp leeks, washed & thinly sliced
- Half pear, peeled, cored & sliced
- Half green apple, peeled, cored & sliced
- few sprigs of thyme
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- Salt, to taste
- 1/4 tsp lack pepper (or more)
- 1/2 cup grated smoked Gouda cheese
- Preheat the oven to 210ºC / 425ºF.
- Heat a small pan on a medium heat and add 1 Tbsp of butter to it. Once butter has melted, add leek, pear, apple slices and thyme leaves to the pan and let cook on a medium heat for about 3-4 minutes stirring occasionally. Set aside.
- Mix the eggs, flour, milk, salt and pepper in a blender on a medium speed until just blended, 5-10 seconds.
- Add rest of the 1 Tbsp butter in to a 9-inch cast-iron skillet/baking pan and put it in the oven. Wait until the butter has melted completely and sizzling then carefully take the pan out and swirl the butter around coating the pan completely.
- Spread the cooked mixture of leek, fruits and thyme to the bottom of the pan. Pour the egg mixture on top. Finally, sprinkle the cheese all over and slide it back into the oven to be baked for 20-25 minutes, until slightly browned on top. Cut the dutch baby into 4 or 6 wedges and serve immediately.
Last 10 days were spent visiting family and hibernating during pleasant, cozy North-Indian winter. It was so relaxing. Generous hot mugs of ginger tea and coffee were gulped while the endless conversation flowed. Bowls of warm red carrot halwa, Gulab Jamuns, Sarson ka saag & Makke ki Roti (corn flat-bread) were devoured. Insane amount of homemade white butter was consumed with everything! Happiness!! Such wonderful days! I stayed away from the blog for the duration and I am back just in time 🙂
I know this is very last minute and most of you have already planned the menus for tomorrow (In that case, make these the next day!). Last minute planners, I am here at your rescue! Try this super-quick, super-simple yet ultra-delicious breakfast option for a total fuss-free Christmas morning. Oh, they are healthy of course! The pancakes are unbelievably soft and fluffy, that too without addition of any oil/butter. They require very few ingredients which I’m sure you will already have at your disposal! This way you can kick-start your morning on a right note 🙂
Wishing all of you MERRY CHRISTMAS!!
Merry, happy & lotsa love!! ♥ ♥ ♥
Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote
Yields: 12 pancakes | Prep time: 5 minutes | Cook time: 20-25 minutes | Total: 30 minutes
- 1 cup whole wheat flour
- 4 Tbsp ground flax seed
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 4 Tbsp honey
- 1/2 cup pure maple syrup
- 7-8 oz. fresh strawberries, cut into thick slices
- 1 tsp vanilla extract
- Sift together flour, flax seed, cinnamon, baking soda and salt in a medium bowl.
- In a large mixing bowl, whisk together buttermilk, eggs, vanilla extract and honey.
- Slowly add dry ingredients to wet ingredients & stir to combine.
- Heat a medium non-stick skillet to medium heat. Spoon a ladleful of batter into the center of the skillet and form a nice round pancake. Let cook till the bubbles start forming on the top surface and the bottom will be golden brown. Flip and cook for an additional minute or so until browned and cooked through. Handle them carefully while flipping as they are quite soft and delicate. Transfer each pancake to a plate until all batter is used up.
- Compote: In a small saucepan, heat the maple syrup and strawberries on a low heat. Let the mixture cook and come to a boil, stirring in between, about 5 minutes. Remove from the heat and stir in vanilla extract. Top the pancakes with the compote.
* You may serve these pancakes coated with peanut butter or with fresh fruit preserve.
* If you don’t have buttermilk, feel free to use plain or vanilla yogurt instead.
*The pancake recipe is an oldie from my Archives and was posted on my Facebook page (on 10/04/’13) just before I started blogging here.
I know I went MIA AGAIN and you must think that I do not take the blog seriously but in my defense, life happened. It so happens that life loves to throw unlikely surprises my way! So what happened you ask… Well, my in-laws arrived in town 3 weeks back and due to the super-dramatic climate-change here, both caught Mono. Next in queue was my hubby dearest!
So in the midst of house-work and multiple visits to the clinic on daily-basis, I could squeeze in time to blog only 2 previous recipes. I was definitely active on social media. I did check-out what my other blogger friends were writing about but I did not have patience to write down a recipe or to edit pictures for the post. It’s not like I did not have recipes to post or I was not cooking. In fact, I was cooking more regularly than ever! At least 3 different meals were being prepared on a daily basis. And now that everyone is fit and fine, I’m going to take a little breather from home-cooking and going to eat-out little bit more and of course, start posting here regularly!
I bring you today another easy skinny pancake recipe. It is perfect for breakfast or Brinner, serves a small family perfectly that too without the hassle of flipping individual pancakes! You know I’m lazy and love quick-fixes more than anything right?! 😉
The Dutch Baby is another name for German pancake which is baked in a cast-iron skillet or a metal pan and its puff falls soon after being removed from the oven. This pancake is ready in a record time of 20-25 minutes from start-to-finish! Made with minimum ingredients, this is a perfect recipe for days when your refrigerator has scarce ingredients. You just need 2 eggs, little flour, some milk and 1 banana to be in business! Rest of the ingredients are your usual suspects.
I do not own a cast-iron skillet so I baked this in a 10-inch metal pan I have. Brown sugar, banana and cinnamon is a match made in heaven. The result is perfectly caramelized banana topped pancake topped with chocolate-chips. Your house is going to smell delicious for next few hours! Whattay way to start mornings or end work-laden days! Enjoy! 🙂
Skinny Banana Chocolate-chip Dutch Baby
Makes: 1 big Dutch Baby | Prep time: 5 minutes | Cook time: 15 to 20 minutes
- 1 banana thinly sliced
- 1 Tbsp unsalted butter
- 2 large eggs
- 1/2 cup milk (skim milk, soy milk or almond milk)
- 2 or 3 Tbsp brown sugar
- 2 tsp vanilla extract
- 1/2 cup whole wheat flour
- 3/4 tsp ground cinnamon
- Pinch of salt
- 2-3 Tbsp dark chocolate chips (Use more as per your liking)
- Preheat the oven to 425 F.
- Prepare a 9-inch oven-safe skillet by spraying with cooking spray or greasing it. Place butter in the skillet. Put skillet in the oven to melt the butter. You can do this while oven is still in preheating mode. Once butter has melted, in about 2-3 minutes, remove the skillet from the oven and set aside.
- In a large bowl, add eggs, milk, sugar, vanilla and whisk to combine.
- Add the flour, cinnamon, salt and whisk until smooth and free from lumps.
- Pour the batter on to the skillet and evenly top with banana slices. Sprinkle the chocolate chips evenly and bake for 15-20 minutes until golden and puffy. Mine was ready in 15 minutes.
- Slice and serve optionally with a dusting of powdered sugar or a pour from maple syrup.
Such a long title… huh?!
Don’t get scared!
Today’s recipe is just filled with way too many nice things! 🙂
I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!
These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.
These pancakes have no eggs or butter in them.
Yup… Zero. Zip. Zilch. 😉
They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.
Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!
They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉
So go grab some zucchinis before they disappear!
Banana Zucchini Chocolate-Chip Buttermilk Pancakes
Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes
- 1 + 1/2 cup shredded zucchini
- 1 + 1/4 cup whole wheat flour
- 1 tsp baking powder
- Pinch of baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 2 very ripe bananas, mashed with fork
- 3 Tbsp brown sugar (dark/light)
- 1 + 1/2 cup buttermilk
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- butter, for greasing the skillet
- Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
- Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
- Serve hot with butter and maple syrup.