These banana based pancakes are made with a melange of flours to up the nutrition factor. I tried to replace the good old APF with wheat, oat and amaranth flours here though any other flours can be substituted easily. The flours I used here do not affect the flavor of the pancakes at all and so, chances of these pancakes getting rejected by kids are not that much.
Ingredients: (Yield 6 pancakes)
1 tbsp. flax meal or 1 egg substitute
1/2 cup wheat flour
1/4 cup oat flour
1/4 cup amaranth flour
2 to 3 tbsp. buckwheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 mashed banana
2 to 3 tbsp. butter
2 tbsp. honey
3/4 cup milk or as needed
1. Whisk flax meal and 3 tbsp. warm water together and leave aside for about 5 minutes.
2. Heat a griddle / non stick pan on medium heat such that a drop of water beads when dropped on it.
3. Whisk together the flours, baking powder and baking soda in a bowl. Whisk the flax meal from step 1, mashed banana, melted butter, honey and milk in another bowl. Combine both dry and wet ingredients and whisk the mixture to a thick batter of pouring consistency.
4. Pour about 1/4 cup batter of batter onto the pan. Cook until bubbles appear on the surface and the bottom side turns golden brown. Flip the pancake with a spatula and cook for about 30 - 40 seconds more. Transfer onto a serving plate. Repeat the steps with the remaining batter.
5. Serve the pancakes warm with maple syrup or any sauce of your choice.
These pancakes go to
1. Blogging marathon #69.
2. 'Kids' Delight' event hosted by Varada this edition, with a theme of 'Fruit based Recipes'.