Whole Wheat Banana Jaggery Pancakes

1In a mixing bowl, combine the whole wheat flour (1 cup), grated jaggery (½ cup), baking powder (1 teaspoon), cinnamon powder (½ teaspoon), and salt (¼ teaspoon). Mix well to combine all the dry ingredients.

2In another bowl, mash the ripe bananas (2) until smooth. Add the milk (1 cup) to the mashed bananas and mix until well combined.

3Pour the banana and milk (1 cup) mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

4Heat a non-stick skillet or griddle over medium heat and add a little oil or melted butter (1 tablespoon) to coat the surface.

5Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

6Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown and cooked through.

7Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil or (1 tablespoon) butter as needed.