Whole Wheat Oatmeal and Banana Pancakes
Start your morning on a wholesome and delicious note with these Whole Wheat Oatmeal and Banana Pancakes. Packed with nutritious ingredients like whole wheat flour, hearty rolled oats, and naturally sweet ripe bananas, these pancakes strike the perfect balance between health and indulgence. Lightly spiced with cinnamon and sweetened with a touch of honey or maple syrup, they're fluffy, flavorful, and irresistibly comforting. Easily customizable and ready in just 25 minutes, these pancakes are ideal for busy weekdays or leisurely weekend brunches. Pair them with fresh fruit, a dollop of yogurt, or a drizzle of syrup for a nutritious breakfast that will keep you satisfied. Perfect for fans of healthy pancake recipes, this naturally sweet and high-fiber breakfast is a must-try!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 medium Ripe banana
- 1 large Egg
- 0.75 cup Milk (dairy or plant-based)
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or oil for cooking
Instructions
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt. Mix well to combine.
In a separate bowl, mash the ripe banana with a fork until smooth.
Add the egg, milk, honey or maple syrup, and vanilla extract to the mashed banana. Whisk together until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Spread the batter slightly with the back of the spoon to form an even circle.
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 an additional 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, yogurt, nut butter, or a drizzle of honey or maple syrup.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 266 mg | 88% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 41.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 341 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1455 mg | 31% | |
*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.
