Whole Wheat Banana Pancakes
Start your morning off right with these hearty and wholesome Whole Wheat Banana Pancakes! Bursting with the natural sweetness of ripe bananas and a hint of warm cinnamon, these pancakes are a nutritious twist on a breakfast classic. Made with 100% whole wheat flour for added fiber and honey or maple syrup for a touch of unrefined sweetness, they’re perfect for a healthy yet indulgent start to the day. This quick and easy recipe comes together in just 25 minutes and offers the versatility of using your favorite dairy or non-dairy milk. Whether topped with fresh fruit, a drizzle of pure maple syrup, or a dollop of creamy yogurt, these soft and fluffy pancakes are sure to become a family favorite. Perfect for busy mornings or lazy weekend brunches, they satisfy both your taste buds and your nutrition goals!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large ripe banana
- 0.75 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 2 teaspoons unsalted butter or cooking oil
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mash the ripe banana with a fork until smooth. Add the milk, egg, vanilla extract, and honey (or maple syrup), and whisk until fully combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until the batter is just combined. Be careful not to overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Cook the pancakes 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 necessary between batches.
Serve the pancakes warm, topped with fresh fruit, a drizzle of maple syrup, or yogurt, as desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 35.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1000 mg | 21% | |
*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.
