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.

• 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

• 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.

Breakfast Challenge Day 05, Quinoa Chocolate Chip Pancakes

Today was pancakes day and a chocolate chips one at that!

I decided to ditch the refined pancake flour and use Quinoa flour instead. The kids loved it however, I found it a little dry but nothing softens up pancakes like honey or condensed milk. A nice generous drizzle and I was set for breakfast.

For the kids, I dusted the top with some unsweetened cocoa powder and the kids were good to go!



  • Quinoa flour
  • Chocolate chips (chunks in this case)
  • 1 Egg
  • Milk
  • Vanilla Extract
  • Cinnamon powder
  • Jaggery powder (to taste)
  • Pinch of salt
  • Butter or Ghee for the skillet
  • Un sweetened Cocoa powder



  • Mix everything in to a smooth batter and make pancakes as you would with butter or ghee.
  • Dust cocoa powder or drizzle honey, maple syrup or condensed milk on top.
  • Serve warm.


Thank you for reading!

Up next tomorrow, Dosa (yaaay!)