Whole Wheat Banana Pancakes Recipe

Whole Wheat Banana Pancakes Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • 1cupwhite whole wheat flour,or regular whole wheat flour
  • 1tbspbaking powder
  • ½tspground cinnamon
  • ¼tspfine sea salt
  • cupmilk,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

  1. If using an electric skillet, preheat it to 350 degrees F.

  2. In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to blend.

  3. In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter, and vanilla. Whisk until blended.

  4. Pour the liquid mixture into the flour mixture, then mix just until combined.

  5. If using a heavy cast-iron skillet or nonstick griddle, heat it over medium-low heat.

  6. 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.

  7. Using a ⅓ cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.

  8. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes.

  9. 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.

  10. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

  11. 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
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