Healthy Whole Wheat Banana Yogurt Pancakes
Start your morning on a healthy and delicious note with these fluffy Whole Wheat Banana Yogurt Pancakes! Packed with wholesome ingredients like nutrient-rich whole wheat flour, creamy Greek yogurt, and naturally sweet ripe banana, these pancakes strike the perfect balance between indulgence and nourishment. A hint of cinnamon adds warmth while a splash of vanilla elevates the flavor. Quick to prepare in just 25 minutes from start to finish, they're ideal for busy weekdays or leisurely weekends. Serve these golden-brown beauties with a drizzle of maple syrup and a sprinkle of fresh fruit or nuts for a breakfast that’s as satisfying as it is wholesome. Perfect for health-conscious eaters, this recipe is loaded with fiber, protein, and natural sweetness—without sacrificing flavor. Ready to elevate your pancake game? This recipe is your new go-to!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Ripe banana
- 0.5 cup Plain Greek yogurt
- 0.5 cup Milk (dairy or plant-based)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter or coconut oil (for greasing the pan)
- Maple syrup or honey (optional, for serving)
- Fresh fruit or nuts (optional, for serving)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt. Set aside.
In a separate bowl, mash the ripe banana until it reaches a smooth consistency. Add the Greek yogurt, milk, egg, and vanilla extract to the mashed banana, and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined, being careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of unsalted butter or coconut oil.
Scoop 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup or honey, if desired, and top with fresh fruit or nuts for added flavor and nutrition.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 45.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 407 mg | 31% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1558 mg | 33% | |
*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.
