I made these upside down banana and apple pancakes a couple of days ago. Not only are they pretty to look at, but they are made with all the good things and have no added sugar. The addition of whole wheat flour and oats makes them quite filling too.
This recipe came about as I was staring at the more than ripe bananas in our fruit stand. With the temperatures rising, they seem to have ripened overnight. Reaching out for one of them and thinking of making some of our favourite banana pancakes, my eyes also fell on one apple nearing the end of life. Initially, I thought of grating the apple into the pancake batter but decided not to and make the pancakes upside down with the apple lending a visual appeal. The batter is made with wholewheat flour and oats.
No added sugar-
The only sweetness in these pancakes came from the apple and banana and we loved them like that. The apple that I used was very sweet and there was also the sweetness from the overripe banana.
Serving suggestion-
For a little indulgence, some of us also drizzled some honey over the pancakes before enjoying them. The pancakes taste good even without it; the honey is purely optional.
Continue reading for the full, printable recipe and video for these Upside Down Banana and Apple Pancakes.
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Upside down banana and apple pancakes
Ingredients
- 1 overripe banana
- 1 medium sized sweet apple, cored and cut into rings ( not too thick or thin)
- 1¼ C whole wheat flour
- ½ C oat flakes
- ½ tsp cinnamon
- ½ tsp baking powder
- 1 egg
- 2-3 tbsp oil + more for cooking
- Milk
- a few sunflower and pumpkin seeds
Instructions
- In a bowl, add the banana and mash with a fork.
- Add the flour, oats, cinnamon and baking powder and lightly whisk.
- Add the 2-3 tbsp oil and egg.
- Add the milk gradually, enough to make a free flowing batter, but not too runny.
- Let the batter sit for about 5 minutes.
- Heat a pan and add a little oil.
- Place one of the apple rings in the center of the pan.
- Place a few sunflower/pumpkin seeds to fill the centre of the apple ring.
- Pour a ladleful of batter over the apple ring, enough to cover it and flow over to form a border.
- Reduce the heat to low, cover with a lid and leave for about a couple of minutes. The top does not need to be completely firm, but should be set enough to enable you to comfortably run a spatula under it.
- Carefully flip it over and cook on the other side. Press down on the edges to ensure it is cooked.
- Remove to a plate and repeat for the rest of the batter.
- Serve hot on its own or with a drizzle of honey.
Video
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Until next time,
Sunita
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