Banana Pancakes

Ingredients

• ¾ cup refined flour (maida)
• ¼ cup wheat flour (atta) or Sanjeevini powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp flaxseed powder
• 3 tbsp water
• 1 tbsp or more oil or ghee
• 1½ tbsp jaggery syrup (thick; 2 tbsp if syrup is thinner)
• ½ tsp vanilla extract
• 2 bananas, peeled, sliced into ½"-rounds
• Cinnamon to sprinkle (optional)

Method

1. Sift together the refined flour, wheat flour or Sanjeevini, baking powder, and salt into a medium-sized bowl.
2. In a larger bowl, whisk together the flaxseed powder and water until it emulsifies. Continue to whisk in the oil or ghee, jaggery syrup, and vanilla extract.
3. Add the dry ingredients to the wet ingredients, a heaped spoonful at a time, stirring constantly. The batter should be the consistency of idli batter. Add a little extra water if needed.
4. Heat a heavy-bottomed skillet or griddle over medium heat. Once hot, add a little ghee and swirl it around.
5. Place a quarter cup of batter at a time on the griddle and cook for 2-3 minutes.
6. When the batter surface begins to lose its sheen and bubbles appear at the edges, add banana slices and cinnamon if desired, then flip.
7. Continue to cook until the second side is golden brown. Remove from heat.
8. Serve warm.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).