Whole Wheat Banana Nut Pancakes
Start your morning off right with these wholesome and hearty Whole Wheat Banana Nut Pancakes! Packed with fiber-rich whole wheat flour, naturally sweet ripe banana, and crunchy chopped nuts like walnuts or pecans, these pancakes are a nutritious and satisfying way to fuel your day. The warm notes of cinnamon and a hint of vanilla make each bite perfectly cozy and flavorful, while the option to customize with your favorite milk and toppings keeps things versatile. Quick and easy to prepare in just 25 minutes, these pancakes are ideal for busy mornings or a leisurely weekend brunch. Top them with a drizzle of pure maple syrup and extra banana slices for a delightful boost of sweetness. Healthy, fluffy, and irresistibly delicious—your family will request these pancakes on repeat!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Ripe banana
- 1 large Egg
- 0.75 cup Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 0.25 cup Chopped nuts (walnuts or pecans)
- 2 tablespoons Butter or oil (for cooking)
- optional Maple syrup (optional for serving)
- optional Additional sliced banana (optional for serving)
Instructions
In a medium mixing bowl, combine the whole wheat flour, baking powder, ground cinnamon, and salt. Whisk to combine and set aside.
In a separate large bowl, mash the ripe banana with a fork until smooth. Add the egg, milk, and vanilla extract to the banana and whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped nuts evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Using a ladle or measuring cup, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges begin to set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup, additional sliced banana, or your favorite toppings.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 54.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1927 mg | 41% | |
*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.
