Banana Half Wheat Pancakes
Start your morning with a wholesome twist on a breakfast classic with these Banana Half Wheat Pancakes. Combining the natural sweetness of ripe bananas with the nutty richness of whole wheat flour, these pancakes strike the perfect balance between delicious and nutritious. A hint of cinnamon adds warm, cozy flavor, while the blend of all-purpose and whole wheat flours ensures a fluffy yet hearty texture. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it perfect for busy mornings or weekend brunch. Top these golden pancakes with a drizzle of maple syrup, a handful of fresh fruit, or a pat of butter for a customizable breakfast everyone will love. Indulge guilt-free in these banana pancakes that are as nourishing as they are delightful!
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Recipe Information
Ingredients
- 2 large Ripe banana
- 0.5 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Cinnamon powder
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- Optional toppings: maple syrup, fresh fruit, butter
Instructions
In a medium mixing bowl, mash the ripe bananas thoroughly until smooth, without large chunks.
Add the egg, milk, vanilla extract, and melted butter to the mashed bananas. Whisk until well combined.
In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon powder, and salt.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix—the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a few drops of oil.
Scoop about 1/4 cup of batter onto the heated skillet for each pancake. Use the back of the spoon to spread into a round shape, if necessary.
Cook each pancake for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, or until golden brown on the other side.
Repeat with the remaining batter, regreasing the skillet as needed.
Serve the pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or additional butter. Enjoy!
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 55.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 330 mg | 25% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
