Soft and Super easy wholewheat banana pancakes

Wholewheat banana pancake.
Soft with light crisp skin. Delicious!

I’ve never made good wholewheat pancakes but today was a good day!

Breakfast was by special request from the kids and I didn’t want to defer their request like I do when it comes to pancakes.

Ingredients:
• 1 ripe banana
• 3 eggs
• Approx. 2 to 2 1/2 cups of wholewheat flour (I am an instinctive cook so I don’t follow strict measurements)
• Water to adjust consistency of the batter
• Some sugar
• Cinnamon powder
• Vanilla extract
• The smallest, tiny pinch of fruit salt

Method:
• Blitz everything in a blender (and this I think was the key to the perfect batter)
• Make a runny batter to the desired consistency
• Heat pan
• Simmer a dollop of butter and pour the pancake batter with a ladle. Flip when it’s starts to brown.

Serve drizzled with honey, peanut butter, berries anything you please.

We accompanied ours with some fried eggs on toast.

Versatile Baked Beans

We absolutely love baked beans, it’s a rare treat for us. Usually I buy store bought beans and put a ‘masala’ spin on it. However, the unavailability of canned product got me experimenting a little.

I figured any beans would do good as long as they were tiny in size. I chose red chowli (aka, black eyed peas). It barely took any pre-prep work apart form soaking the beans overnight and were ready in good time the next day.

These are so versatile because they can be dolloped on steamed rice, made quesadillas with, rolled up into chapatis as frankies, eaten as a dip, had on toast of course. The combinations are limitless!

Here’s the recipe.

Ingredients:

  • Red black eyed peas (laal chowli)
  • Tomatoes for puree or use canned tomato puree
  • Garlic
  • Onions, chopped finely
  • Bell pepper of your choice of colour, chopped finely
  • Cumin powder
  • Ginger powder
  • Chilli flakes
  • Salt
  • Pepper
  • Mustard powder
  • A pinch of sugar
  • Green chillies, finely diced (optional)
  • Red chilli flakes (optional)
  • Coriander, finely chopped
  • A little vinegar (white)

Method:

  • Soak the chowli overnight
  • Boil Tomatoes and puree them. If not use canned tomato puree
  • Pressure cook it until its nice and mushy
  • Keep it aside
  • Add olive oil to a sauce pan or skillet and on medium flame add garlic, chillies & onion and saute until the onions go a little soft (I prefer the onions a little crunchy)
  • Add peppers and salute a little more
  • Next add the pureed tomatoes
  • Once the sauce mix is nice and bubbly add the salt, pepper, cumin powder, mustard powder, sugar all to taste
  • Add the mushy chowli and ‘mush’ a wee bit more if required
  • Bring to boil until its all nicely mixed up
  • Add water to bring it to desired consistency
  • Turn off heat after a good boil
  • Garnish with fresh chopped coriander

PS: I sprinkle the red chili flakes only on our share, my children can handle a small hit of heat from the green chillies but the dried red ones will take some time.

Serve warm with your choice of accompaniment.

We had these for dinner followed by breakfast of fried egg on a layer of beans on toast the next day :)

How do you like your beans?