Dive into the delightful world of whole wheat banana pancakes. This recipe is a wholesome and nutritious way to start your day. Made with healthy whole wheat flour and ripe bananas, these pancakes are not only delicious but also packed with fiber and essential nutrients.
This recipe calls for white whole wheat flour, which is a type of whole wheat flour that is lighter in color and milder in flavor than regular whole wheat flour. If you can't find it in your local grocery store, you can easily substitute it with regular whole wheat flour. Another key ingredient is ripe bananas. The riper the banana, the sweeter your pancakes will be, so look for bananas with lots of brown spots.
Essential Ingredients for Whole Wheat Banana Pancakes
White whole wheat flour: A type of whole wheat flour that is lighter in color and flavor. It adds a mild nuttiness to the pancakes and is packed with fiber.
Baking powder: Helps the pancakes rise and become fluffy.
Ground cinnamon: Adds warmth and depth of flavor to the pancakes.
Sea salt: Brings out the sweetness of the bananas and makes the flavors pop.
Milk: Adds richness and moisture to the pancakes.
Banana: The star of the show. Adds natural sweetness and moisture.
Egg: Helps bind the ingredients together and adds a little extra protein.
Maple syrup: Adds a touch of natural sweetness and complements the flavor of the bananas.
Unsalted butter: Adds richness and flavor to the pancakes.
Vanilla extract: Enhances the flavors of the other ingredients.
One reader, Caralie Alcantar says:
These whole wheat banana pancakes are a game-changer! The combination of whole wheat flour and ripe bananas creates a delightful, wholesome flavor. The pancakes are fluffy and delicious, and the added touch of cinnamon and maple syrup makes them irresistible. A perfect guilt-free breakfast treat!
Techniques for Making Perfect Whole Wheat Banana Pancakes
How to preheat the skillet: If using an electric skillet, set the temperature to 350 degrees F and allow it to preheat before cooking the pancakes.
How to combine dry ingredients: In a medium bowl, mix together the white whole wheat flour, baking powder, ground cinnamon, and fine sea salt until well combined.
How to prepare the liquid mixture: In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, unsalted butter, and vanilla extract. Whisk the ingredients together until they are fully blended.
How to mix the batter: Pour the liquid mixture into the bowl with the dry ingredients and mix just until combined. Be careful not to overmix the batter.
How to test skillet temperature: To check if the skillet is ready for cooking, drop a small amount of water onto the surface. If it sizzles on contact, the skillet is hot enough to start cooking the pancakes.
How to cook the pancakes: Using a 1/3 cup measuring cup, scoop the batter onto the hot skillet, leaving some space around each pancake for expansion. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
How to flip the pancakes: Once the edges of the pancakes appear matte, carefully flip them using a spatula. Cook for an additional 1 to 2 minutes until both sides are lightly golden.
How to serve the pancakes: Serve the whole wheat banana pancakes with optional toppings such as peanut butter, sliced bananas, and a drizzle of maple syrup. Enjoy!
How To Make Whole Wheat Banana Pancakes
Grab a delicious breakfast meal with these fluffy banana pancakes! They’re made with tasty ripe bananas, maple syrup, and more for a fuller meal.
Serves:
Ingredients
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1tbspbaking powder
- ½tspground cinnamon
- ¼tspfine sea salt
- ⅔cupmilk,of choice
- ½cupbanana,ripe, mashed
- 1large egg
- 2tbspmaple syrup,or honey, plus more for serving
- 2tbspunsalted butter,melted, or coconut oil
- ½tspvanilla extract
For Optional Toppings:
- banana,sliced
- maple syrup
- peanut butter,or almond butter
Instructions
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If using an electric skillet, preheat it to 350 degrees F.
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In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to blend.
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In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter, and vanilla. Whisk until blended.
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Pour the liquid mixture into the flour mixture, then mix just until combined.
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If using a heavy cast-iron skillet or nonstick griddle, heat it over medium-low heat.
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Start cooking the pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel.
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Using a ⅓ cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.
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Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.
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Flip the pancakes when about ½-inch of the perimeter is matte. Then cook for 1 to 2 minutes more until lightly golden on both sides.
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Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
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Serve with a spread of peanut butter, sliced bananas, and maple syrup, and enjoy!
Recipe Notes
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.
Nutrition
- Calories: 167.13kcal
- Fat: 6.08g
- Saturated Fat: 3.31g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.58g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 25.28g
- Fiber: 2.75g
- Sugar: 7.86g
- Protein: 4.80g
- Cholesterol: 43.89mg
- Sodium: 206.99mg
- Calcium: 222.56mg
- Potassium: 203.85mg
- Iron: 1.21mg
- Vitamin A: 58.78µg
- Vitamin C: 1.64mg
Crucial Technique for Nailing This Recipe
To ensure your pancakes are fluffy and not dense, avoid overmixing the batter. Overmixing can develop the gluten in the whole wheat flour, making your pancakes tough instead of light and fluffy. Mix just until the wet and dry ingredients are combined, and it's okay if there are a few lumps left.
Time-Saving Tips for Making Pancakes
Prep ahead: Measure and mix the dry ingredients the night before to save time in the morning.
Batch cooking: Make a large batch of pancakes and freeze the extras for quick breakfasts during the week.
Use ripe bananas: Ripe bananas are easier to mash and incorporate into the batter, saving time and effort.
Non-stick surface: Use a non-stick skillet or griddle to prevent sticking and make cleanup easier.
Double up: Cook multiple pancakes at once to speed up the cooking process.
Organized workspace: Set up all your ingredients and tools in an organized manner to streamline the cooking process.
Efficient flipping: Use a wide spatula for easy and quick pancake flipping.
Consistent size: Use a measuring cup to ensure all pancakes are the same size for even cooking.
Substitute Ingredients For Whole Wheat Banana Pancakes Recipe
white whole wheat flour - Substitute with whole wheat flour: Whole wheat flour can be used as a direct substitute for white whole wheat flour, providing a similar nutty flavor and texture to the pancakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by using a smaller amount and adding an acidic ingredient, such as buttermilk or yogurt, to activate it.
ground cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon, providing a warm and slightly sweet flavor to the pancakes.
fine sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for fine sea salt, providing a similar level of saltiness to the pancakes.
milk - Substitute with almond milk: Almond milk can be used as a substitute for regular milk, providing a nutty flavor and creamy texture to the pancakes.
banana - Substitute with applesauce: Applesauce can be used as a substitute for banana to add moisture and natural sweetness to the pancakes.
large egg - Substitute with flaxseed egg: A flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as a substitute for a regular egg to bind the ingredients together.
maple syrup - Substitute with honey: Honey can be used as a substitute for maple syrup, providing a similar level of sweetness and a hint of floral flavor to the pancakes.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter, providing a rich and slightly sweet flavor to the pancakes.
vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract, providing a nutty and slightly sweet flavor to the pancakes.
Presentation Ideas for Banana Pancakes Made with Whole Wheat
Elevate the pancake stack: Carefully stack the pancakes on a pristine white plate, ensuring each one is perfectly aligned on top of the other to create a visually appealing tower.
Artful drizzling of maple syrup: Using a delicate hand, drizzle the maple syrup in a zigzag pattern over the top of the pancake stack, ensuring an even distribution and a visually stunning presentation.
Garnish with banana slices: Place thinly sliced bananas on top of the pancake stack, arranging them in an artful manner to add a pop of color and freshness to the dish.
Dollop of peanut butter: Add a small dollop of creamy peanut butter on the side of the plate, using a small spoon to create a visually pleasing shape that complements the overall presentation.
Sprinkle of cinnamon: Lightly dust the entire plate with a sprinkle of ground cinnamon, adding a touch of warmth and aroma to the dish.
Final touch with a mint leaf: Place a fresh mint leaf delicately on top of the pancake stack, adding a touch of vibrant green to the presentation for a visually stunning finish.
Essential Kitchen Tools for Making Pancakes
- Mixing bowl: A large, round bowl used for combining ingredients and mixing batters or doughs.
- Whisk: A kitchen tool used for whipping, beating, and stirring ingredients together.
- Skillet: A flat-bottomed pan used for frying, searing, and browning foods.
- Measuring cup: A tool used to measure liquid or dry ingredients accurately.
- Spatula: A kitchen utensil with a broad, flat, flexible blade used for lifting, spreading, or flipping foods.
- Cast-iron skillet: A heavy-duty pan made of cast iron, known for its excellent heat retention and distribution.
- Paper towel: An absorbent paper used for cleaning and drying various kitchen surfaces.
- Electric skillet: A versatile kitchen appliance used for frying, grilling, and sautéing foods.
Storage and Freezing Instructions for Banana Pancakes
- Allow the pancakes to cool completely before storing or freezing.
- To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
- For longer storage, freeze the pancakes:
- Lay the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid. This prevents them from sticking together when stored.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper or wax paper to make it easier to remove individual pancakes later.
- Label the container or bag with the date and contents.
- Frozen whole wheat banana pancakes will keep for up to 2 months in the freezer.
- To reheat refrigerated pancakes, warm them in the microwave for 20-30 seconds or in a toaster until heated through.
- For frozen pancakes, you can reheat them directly from the freezer:
- In the microwave: Place the frozen pancakes on a microwave-safe plate and heat for 30-60 seconds, or until heated through.
- In the toaster: Place the frozen pancakes directly in the toaster and toast until warmed and slightly crispy on the outside.
- In the oven: Preheat the oven to 350°F (175°C), place the frozen pancakes on a baking sheet, and heat for 5-10 minutes or until warmed through.
How To Reheat Leftover Pancakes
To reheat leftover whole wheat banana pancakes, the best method is to use a toaster oven or a conventional oven. Preheat the oven to 350°F (175°C) and place the pancakes on a baking sheet lined with parchment paper. Heat the pancakes for 5-7 minutes or until they are heated through and slightly crispy on the edges. This method helps to restore the texture and flavor of the pancakes, making them taste almost as good as freshly made ones.
Another option is to use a microwave, although this method may result in slightly softer pancakes. Place the pancakes on a microwave-safe plate and heat them on high power for 20-30 seconds per pancake. If you prefer a softer texture, place a damp paper towel over the pancakes before microwaving to help retain moisture.
For a quick and easy reheating method, use a toaster. Simply place the pancakes in the toaster and toast them on a medium setting until they are heated through and slightly crispy. This method works best for pancakes that are not too thick.
If you have a griddle or a non-stick skillet, you can also reheat the pancakes on the stovetop. Heat the griddle or skillet over medium-low heat and lightly grease it with butter or cooking spray. Place the pancakes on the hot surface and cook for 1-2 minutes on each side until they are heated through and slightly crispy.
For a tasty twist, try reheating the pancakes in a waffle iron. Preheat the waffle iron and lightly grease it with cooking spray. Place a pancake in the center of the waffle iron and close the lid. Cook for 1-2 minutes or until the pancake is heated through and has a crispy, waffle-like texture.
Interesting Fact About Whole Wheat Banana Pancakes
The whole wheat banana pancakes recipe is a great source of potassium, as bananas are rich in this essential mineral. Potassium is important for maintaining proper heart function and muscle health. Additionally, whole wheat flour provides more fiber and nutrients compared to regular white flour, making these pancakes a healthier breakfast option.
Is Making Banana Pancakes with Whole Wheat Flour Cost-Effective?
The cost-effectiveness of this whole wheat banana pancakes recipe is quite high. The main ingredients, such as whole wheat flour, bananas, and eggs, are generally affordable and commonly found in households. The addition of maple syrup and cinnamon may slightly increase the cost, but these items are often used in various recipes. Overall, this recipe offers a nutritious and delicious breakfast option at a reasonable price. Rating: 9/10. Approximate cost for a household of 4 people: $8-$10.
Are Whole Wheat Banana Pancakes Healthy?
This whole wheat banana pancake recipe has several healthy elements, such as using whole wheat flour, which provides more fiber and nutrients than refined flour. The recipe also incorporates bananas, a fruit rich in potassium, vitamin C, and dietary fiber. Additionally, the use of maple syrup as a sweetener is a more natural alternative to processed sugar.
However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for a significant amount of butter, which is high in saturated fat. Consider reducing the amount of butter or replacing it with a healthier alternative like coconut oil or avocado oil.
- While maple syrup is a more natural sweetener, it still contains a considerable amount of sugar. You could experiment with reducing the amount of syrup or using mashed ripe bananas as a natural sweetener instead.
- To boost the protein content, you could add a scoop of protein powder or replace some of the flour with almond flour or ground flaxseed.
- For an extra nutritional boost, consider adding other healthy ingredients like chia seeds, chopped nuts, or blueberries to the batter.
- To make the recipe more balanced, serve the pancakes with a side of fresh fruit or a protein source like Greek yogurt or a handful of nuts.
Editor's Opinion on This Whole Wheat Banana Pancake Recipe
This whole wheat banana pancake recipe is a delightful and wholesome twist on a classic breakfast favorite. The use of white whole wheat flour adds a nutty flavor and extra fiber, while the mashed banana provides natural sweetness and a moist texture. The addition of cinnamon and maple syrup enhances the overall flavor profile, making these pancakes a delicious and nutritious choice. The optional toppings of sliced bananas, peanut butter, and additional maple syrup offer a customizable touch that elevates the dish. Overall, this recipe is a fantastic way to start the day with a satisfying and nourishing meal.
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Why trust this Whole Wheat Banana Pancakes Recipe:
This recipe offers a wholesome twist on traditional pancakes, incorporating the nutritional benefits of whole wheat flour and banana. The use of maple syrup and cinnamon adds a delightful sweetness and warmth to the dish. With careful attention to detail, the recipe ensures a perfect balance of flavors and textures. The inclusion of peanut butter and sliced bananas as optional toppings provides versatility and additional layers of taste. Trust in the combination of these quality ingredients to deliver a delicious and satisfying breakfast experience.
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