Double Fruit Whole Wheat Pancakes
Start your morning with a stack of hearty and wholesome Double Fruit Whole Wheat Pancakes, a deliciously nutritious twist on a breakfast classic. Bursting with natural sweetness from ripe bananas and juicy blueberries, these pancakes are packed with whole grain goodness and a hint of warm cinnamon spice. This easy-to-make recipe comes together in just 25 minutes, making it perfect for busy mornings or a leisurely weekend treat. With ingredients like whole wheat flour, honey or maple syrup, and your choice of milk, these pancakes are both flavorful and versatile, accommodating a variety of dietary preferences. Top them with extra fruit and a drizzle of syrup for a vibrant, satisfying meal that will keep you full and energized all day. Perfect for families or meal prepping, this recipe makes 4 servings of fluffy, fruit-filled pancakes that are as healthy as they are delicious!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 medium Ripe banana (mashed)
- 0.75 cup Milk or non-dairy milk
- 1 Egg
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh or frozen blueberries
- 1 tablespoon Cooking spray or butter for greasing
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon. Set aside.
In a separate medium bowl, mash the ripe banana until smooth. Add the milk, egg, honey (or maple syrup), and vanilla extract, and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are fine.
Fold in the blueberries using a spatula, distributing them evenly throughout the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet, spacing them apart. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm, topped with additional blueberries, sliced bananas, and a drizzle of honey or maple syrup if desired.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 49.2 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1328 mg | 28% | |
*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.
