Ingredients: 3 medium over ripe or ripe bananas or 285 grams ripe bananas
1 cup whole wheat flour (atta) or 120 grams whole wheat flour
½ teaspoon crushed fennel or whole fennel seeds (saunf)
3 tablespoons jaggery powder or add as required
¾ cup water or add as required
oil as required
Making banana pancake batter:-
Peel 3 medium to large bananas (285 grams) and place them in a mixing bowl or pan. Slice them first and then mash with a masher, for over ripe bananas, you can directly mash with a veggie masher. Now add 3 tablespoons jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas. Add more or less as required. you can also add sugar instead of jaggery. mix very well. Then add 1 cup whole wheat flour (atta) and 1/2 teaspoon lightly crushed fennel seeds. you can also add whole fennel seeds. Add water in parts.
Then begin to mix it with the flour. You can added 3/4 cup of water. depending on the quality of whole wheat flour you can add more or less water. Mix very well and make a smooth batter without lumps, the batter has to be like a dosa batter and have a medium consistency.
Making banana pancake:-
Now heat a pan. Spread a bit of oil on the pan. you can also use ghee or butter. You can use nonstick or a cast iron pan. Keep the flame to a low. pour a spoonful of the batter on the pan and then gently spread it, do not spread too much, just make small pancakes.
Cook the pancake on a low flame, drizzle some oil on the sides and top,
when the base gets golden and slightly crisp, turn over the banana pancake. Cook this second side till it gets golden. if you want you can flip and cook once or twice, remove the banana pancake and stack them up in a warm casserole.
Drizzle with maple syrup and serve eggless banana pancakes hot or warm.
if using honey, then drizzle it on pancakes, when they have become lukewarm or cooled down.