Wholewheat (Atta) Pancakes with Homemade Berry Compote

Tis the season of berries.. tra la la laaaa!

I told you I love spring, right. Reason # 5001 in my I LOVE SPRING list is because this is the season when berries are a-plenty and a-cheap. And we buy them by the bushel. And then forget about them if they are lying around in the back of the fridge. Uh-oh. Mushy berry alert!

Sundays bring with them the most time for me to make a leisurely breakfast, and for both of us to sit together and be lazy and enjoy our way through the meal. Wanting to be healthy yet have an indulgent brekkie, I decided to make us some atta pancakes, wholewheat for y’all, topped with a homemade berry compote.


Remember the secret formula that I shared that all of us pancake lovers should know by heart?  Well, i decided to test it with wholewheat flour and see if it still worked its magic. Well, I was using plain old atta, and it needed a bit more liquid actually, so tweaked the recipe by adding half a cup more.

To be honest, while I was cooking them, I was slightly put off by how boring they looked, and I was worried that they wouldn’t look pancake-y enough.


But I was worrying needlessly. Once I made them all and stacked ’em up, look! Spot the difference, I dare you :)




For the pancakes:

  1. Wholewheat flour: 2 cups
  2. Eggs: 1
  3. Buttermilk: 2.5 cups
  4. Unsalted butter, melted: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp
  6. Baking soda: 1/2 tsp

For the compote:

  1. Mixed berries: 1 cup
  2. Water: 1/2 a cup
  3. Sugar, if needed: to taste


For the compote:

  1. In a pan, mix the berries and water (and sugar, if using) and bring to a boil
  2. Simmer on medium heat and mash the berries in the bubbling water
  3. The consistency of the compote can be reduced to as much as you personally prefer; runny, or thick. The former should take about 20 minutes, while the latter should take about 30 minutes or so.



For the pancake batter:

  1. Mix the dry ingredients (flour, cinnamon, baking soda) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning, although with the extra fibre that wholewheat flour has, you might have to thin out the batter before making the pancakes)

For cooking the pancakes:

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Heat up good quality non stick pan, to medium heat.
  3. Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
  4. In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.


To serve:

Layer up your pancakes. Pour the fresh compote and maple syrup on it. Serve with or without fruits. And maybe some cream? :)



You can put on the compote before you start the pancakes. Saves time and it should be ready by the time you have made the pancakes.

The atta pancakes might have a slightly fibrous taste to them. If you think you might not be a fan of it, try masking it with some vanilla essence, or adding some dried fruits to the batter. I was brave enough and had them,with dollops of honey and compote :)

You don’t need to add butter or oil in the pan to cook the pancakes, as the batter already has butter incorporated in it. That is why the quality of a good non stick pan cannot be stressed enough.

Can you see bits of the butter bubbling away on the surface??
Can you see bits of the butter bubbling away on the surface??

These were an amazing alternative to the weekend fatty indulgence. 

If you try them let me know how it works out for you. Waiting to hear from y’all!

Nutella Banana Bread

Nutella Banana Bread
Nutella Banana Bread

I had been laying off banana bread for a while now. You know, all that calorie counting, healthy eating, and jacksh*it. But it’s like it was calling out to me every time I saw a slice..

Shrutiiii, I am banana bread.. I fulfill the craving in your head

I know you know I am actually cake, but gurl, you know I am better than steak 

Bah! bad rhyme, but you know what I am saying. A lot of us (or maybe just me) eats the banana bread thinking oh, it’s so good for me, and maybe for some of you out there it is. However a lack of a dedicated exercise regime, plus counting calories had finally made me realise I needed to lay off the ‘cake-bread’ for a bit. But how to ignore the innocent looking packaged slices just lying around the office cafeteria; or implicitly imploring me from store shelves to just take them home with me.

Simple. Bake it at home, silly.

So I made my version of home-made healthy wholemeal banana bread to shush the inner calorific demons. And when I say healthy, and bread, I mean healthy, and bread. This tastes more bread-y than cake-y. So if you want a healthy-wealthy bread, you have come to the right place.

This is a loaf made of wholewheat flour, using no sugar, and no eggs, and no butter. That’s the beauty of baking with bananas, they are the best supplement for eggs and fat (butter, oil), plus they provide the sugary content too.

And okay, I cheated a bit. I added a spoon of Nutella because it was lying right in front of me. But to compensate, I spooned in a big serving of pumpkin seeds in the batter too. Sorted.

and yes, always ALWAYS make sure you use over-ripe bananas because that gives the best result. And does all that magic.







  1. Bananas: 3, mashed
  2. Wholewheat flour (atta): 2 cups
  3. Baking powder: 1.5 tsp
  4. Vanilla essence: 3 tsp
  5. Ground Cinnamon: 1 tsp
  6. Ground Nutmeg: half a tsp
  7. Walnuts, slightly roasted and chopped roughly: ½ to 1 cup (individual discretion)


  1. Preheat the oven to 180 degrees Celsius
  2. In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg
  3. Add the vanilla essence and mashed bananas to this mix, and mix gently
  4. The batter will be sticky. Don’t worry, that’s a good sign
  5. Add the chopped walnuts to this batter.
  6. Lightly flour a baking loaf pan and pour batter into it
  7. Place pan with batter into the pre-heated oven, and bake at 180 degrees Celsius, for 30 minutes, or until a knife inserted in the batter comes out clean.

Wasn’t that easy? Ta-da, the really healthy banana BREAD is ready. Enjoy it plain, or toasted with whatever topping you prefer (butter, jam, honey…). Now eat it within the next week or so. Or store in your fridge, that keeps it for 2-3 weeks. (If you have managed to not finish it off within that time)


Healthy Wholewheat Carrot Cake


So I always knew that this blog would sooner or later start becoming an  honest-to-goodness-and-gluttonous love for all things food. I mean, I am someone who lives for, and loves food. I remember once I was showing my mom around town, in Pune, India, and each of my stories went something like this, there in that corner, we had the best vada pav, and that’s Marzorin, they have yummmazing cakes and shakes, and ooh, this is Koregaon park, they have this amazing burger joint.. And my mom turns to me and asks, is that ALL you did in Pune, eat? Emmm, yeah-huhh!

My happiest places are farmers markets, restaurants, kitchens, patisseries, cafes, anywhere I am eating good food. And I am kind of proud of it :D

The other thing I love about food is baking it. But for someone who loves baking and baked products as much as me, I do very little of it nowadays. And lately, I always have an excuse for not doing it…I am in a new country, new house, am staying alone, counting the days until the husband gets here, it’s no fun when you are alone, I don’t have the stuff I need, I am going to gain weight yada yada yada… Excuses excuses, and more silly excuses.Time to stop the silly whining and get back to it.
Continue reading “Healthy Wholewheat Carrot Cake”