Fluffy Banana Pancakes

Heyyy! We have a healthy (almost) recipe for your Sunday brunch. Fluffy, delicious, requires no eggs and put together in 5 minutes (oh, and the best way to use those overripen, mushy bananas that have been lying on your counter since the last weekend)! Can breakfast be any simpler?

But warn you, these are so very addictive, you would want to make them every single morning! Not that we're against it. :p

Ingredients [3 medium-sized pancakes]:

1 large overripe banana

1/2 cup whole wheat flour

2 tsp castor sugar

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

1/2 cup buttermilk*

1 tbsp ghee/ unsalted butter

Method:

1. Mash the banana with a fork until no large chunks.

2. Add whole wheat flour, castor sugar, baking powder, baking soda and salt to it, and mix well. It'll be like a clumpy dough.

3. Combine your buttermilk and ghee/ butter together and add it to the banana and flour mixture, and gently fold using a spatula. Make sure to not overmix (little pockets of flour are fine).

4. Heat up a non-stick pan on medium low heat and put 1/3rd of the batter into a nice circle. Do not thin it out.

5. Cook for about 2-3 mins and flip. You'll know when to flip, when the edges seem a little cooked and there are bubbles all over the surface.

6. Cook on the other side for a minute and take it out on a plate.

7. Cook the other two pancakes in similar way, lowering the heat if you feel they are browning too quickly.

8. Stack up your pancakes, and enjoy with a good drizzle of honey or Nutella or with a side of fruits and whipped cream or whatever fancies you! Our personal favourite is strawberry compote.

Important Tips:

- *If you do not have buttermilk, you can substitute it with 1/2 cup of milk and 1/2 tbsp of white vinegar or lemon juice. Mix it and keep it aside for 5 minutes. (Make sure the milk it at room temperature)

- You can use refined flour instead of whole wheat flour, but c'mon, whole wheat flour is healthier!

- You can fold in some chocolate chunks or blueberries or dried cranberries to your pancake batter.

- If you want really fluffy and thick pancakes, do not let the batter sit for too long. Cook it immediately.

- Make sure to use a non-stick pan, or you'll have a hard time making perfectly round and evenly cooked pancakes.

We have your weekend breakfasts, or maybe dinners (definitely not judging you ;) ) sorted! Now get off your beds and gobble on this fluffy beauty. (Psst... These taste way better than your readymade pancake mixes, and are of course healthier!)