Flavors by Parween

#bananarecipe #bananapancake #recipes #pancake #foodie

Are the bananas at home looking rotten from outside and have changed colour, Do not throw them as these bananas are perfectly ripened for your sweet tooth.

Bananas are great sources of folic acid, calcium, potassium and vitamin B6 and ripened bananas are sweet enough for your smoothies, pancakes and even cakes..does not need any sugar at all.

I have mentioned about it’s benefits in one of the blogs too 👇

Phases in Pregnant Women’s Life & Healthy Food Habits

Here is one of my favourite recipe I want to share which is loved by my 8 year and 2 year old. I save those black ripened bananas in fridge for few days and prepare this as her tiffin or weekend breakfast.

Ingredients:

• 1 large ripe banana
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 egg
• 1 1/4 cups milk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, mash the banana with a fork until it’s almost smooth.
2. In a separate mixing bowl, whisk together the flour, baking powder.
3. Add the egg, milk, melted butter, and vanilla extract to the mashed banana and whisk until well combined.
4. Add the flour mixture to the banana mixture and stir until just combined (there should still be lumps).
5. Heat a nonstick skillet or griddle over medium heat, and lightly grease with cooking spray or butter.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until the edges start to dry and the bubbles on the surface start to pop, about 2-3 minutes.
8. Flip the pancake and cook until the other side is golden brown and the pancake is cooked through, about 1-2 minutes.

Serve hot with butter, honey, maple syrup, and sliced bananas. Enjoy!😋