This was my first attempt making pancakes without cocoa powder..because I loovve chocolate in anything and everything even though I am allergic to it if I go too overboard with it. I had a sudden craving for pancakes due to the chilly weather we have been having here in Delhi and after seeing pancakes all over my Instagram feed, I moved my butt to make them.
These were so easy to make and you can experiment with different flavors of your choice. I used coffee this time. These would be a fantastic breakfast to make for a friend as well, as they are easy to eat and who doesn’t love pancakes? You can also play around with the flavor profiles of the pancakes and the toppings.
I kept toppings pretty simple with just honey and multiseed mix from Keeros, a delightfully healthy combination of 4 superseeds and pack a punch of Calcium, Protein, Iron & Vitamin A. This mixture has flax seeds, watermelon seeds, sesame seeds, pumpkin seeds and dry dates. My whole family absolutely loved this as a snack.
You’ll need : (makes 5 medium sized pancakes enough for one person)
- 1/2 cup Wheat Flour
- 1/2 cup Oats Flour (grind oats in a blender)
- 1 spoon Coffee Powder
- 1 overripe banana
- 1 tablespoon Baking Powder
- pinch of sea salt
- 1/2 tablespoon Cinnamon
- 1 spoon chia seeds soaked in 3 tablespoons of water for 20 minutes.
- 3/4 cup Milk
- 2 tablespoons Honey (optional)
- Toppings (optional)
Mix dry ingredients first, then add your mashed banana, milk, and soaked chia seeds. Mix well. The batter should be thick. Cook pancakes for 2-5 minutes on each side over medium heat on a non-stick pan. Check frequently. I used ghee for cooking.
Top it with your favorite toppings and enjoy!