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Red Banana Pancake
Breakfast • India
How to Make Red Banana Pancake (Traditional & Healthy Version)
Red Banana Pancake, known as 'Lal Kela Pancake' in Hindi, is a nutritious breakfast option celebrated in many parts of South India, especially Kerala, where red bananas (Chenkadali) are abundant. This dish combines the sweet flavor of native red bananas with whole wheat atta, creating a wholesome and filling morning meal. The pancake is soft, subtly sweet, and lightly spiced, making it a popular choice during family gatherings and festive mornings, such as Onam or Vishu. The recipe is naturally vegetarian and uses minimal oil, keeping it light yet satisfying. Indian families often prepare banana-based dishes for children and elderly, as red bananas are rich in vitamins and minerals. Unlike Western pancakes, Red Banana Pancake uses local grains and spices, giving it a unique Indian taste and aroma. It’s ideal for busy mornings, offering energy and nutrients in a single dish. With its simple ingredients and easy method, this pancake is perfect for those seeking a healthy, traditional Indian breakfast that supports calorie tracking without sacrificing flavor.
Ingredients(for 2 medium-sized pancakes per serving)
- 2 large Red banana (Lal Kela/Chenkadali) (Kerala variety preferred)
- 1 cup Whole wheat flour (atta) (Atta)
- 1/2 cup Low-fat milk (doodh) (Can use almond milk for vegan version)
- 2 tbsp Jaggery powder (gur) (Gur)
- 1/2 tsp Cardamom powder (elaichi) (Elaichi)
- 1/2 tsp Baking powder
- a pinch Salt
- 2 tsp Ghee or refined oil (Ghee preferred for traditional taste)
- 2 tbsp Chopped walnuts or almonds (Optional, for crunch) - optional
- 1 tbsp Grated coconut (Optional, for Kerala style) - optional
Instructions
- 1
Peel and mash the red bananas thoroughly in a mixing bowl until smooth.
5 minutes
Ensure bananas are ripe for maximum sweetness and easy mashing.
- 2
Add atta, jaggery powder, cardamom powder, baking powder, and salt to the mashed banana. Mix well.
4 minutes
Mix dry ingredients separately before adding for even distribution.
- 3
Pour in low-fat milk gradually, stirring to form a thick, lump-free batter. Add grated coconut and chopped nuts if using.
3 minutes
Adjust milk quantity for desired consistency; batter should not be runny.
- 4
Heat a tawa (griddle) on medium flame. Grease lightly with ghee or oil.
2 minutes
Use minimal ghee for a healthier pancake.
Why This Dish is Healthy
This Red Banana Pancake recipe uses wholesome Indian ingredients like atta, jaggery, and red banana, avoiding refined flour and sugar. The inclusion of fruit adds vitamins and fiber, while minimal ghee keeps the fat content low. It’s filling, nutrient-dense, and easy to digest, making it ideal for weight management and maintaining energy levels throughout the day. The recipe adapts well for vegan or diabetic-friendly versions, further enhancing its health appeal.
Red bananas are rich in dietary fiber, potassium, and vitamin C, supporting digestive health and immunity. Whole wheat atta provides complex carbohydrates and protein, making these pancakes energy-rich yet low in refined sugars. Jaggery is a natural sweetener, offering iron and minerals. Using low-fat milk reduces saturated fat content, while optional nuts add healthy fats and micronutrients. Each serving delivers balanced macros and antioxidants, making it a smart choice for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use fully ripe red bananas for optimal sweetness and softness.
- 💡Tip 2: For a vegan version, substitute milk with almond or coconut milk.
- 💡Tip 3: Serve with fresh fruits or homemade chutney for added nutrition.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best results. Avoid freezing as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
