Whole Wheat Banana Pancakes Low Fat
Start your morning off right with these wholesome and delicious Whole Wheat Banana Pancakes, a low-fat breakfast option that’s both satisfying and guilt-free! Made with fiber-rich whole wheat flour and naturally sweetened with ripe bananas, these pancakes are a healthier twist on a breakfast classic. A hint of cinnamon adds a warm, cozy flavor, while unsweetened almond milk and a touch of vanilla extract keep the batter light and fragrant. With just 10 minutes of prep time, this quick and easy recipe is perfect for busy mornings or leisurely brunches alike. Serve them hot off the griddle and stack them high with fresh fruit, a drizzle of maple syrup, or creamy Greek yogurt for an irresistible start to your day. Healthy, flavorful, and delightfully fluffy, these whole wheat banana pancakes are proof that nutritious can be delicious!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 medium Ripe bananas
- 2 teaspoons Baking powder
- 0.5 teaspoon Cinnamon (optional)
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk (or any low-fat milk alternative)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 as needed Non-stick cooking spray
Instructions
In a medium mixing bowl, mash the bananas with a fork until smooth. Ensure there are no large lumps.
Add the egg, vanilla extract, and unsweetened almond milk to the mashed bananas. Whisk until well combined.
In a separate large bowl, whisk together the whole wheat flour, baking powder, cinnamon (if using), and salt.
Gradually pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick griddle or skillet over medium heat. Lightly coat with non-stick cooking spray.
Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to gently spread the batter into a round shape if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Serve warm with your favorite toppings such as fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 30.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 430 mg | 33% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1535 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.
