Whole Wheat Oatmeal Banana Pankakes
Start your morning right with these wholesome, fluffy Whole Wheat Oatmeal Banana Pancakes, a perfect blend of hearty ingredients and natural sweetness. Made with nutrient-rich whole wheat flour, fiber-packed rolled oats, and a ripe banana for a touch of fruity goodness, these pancakes are healthy without sacrificing flavor. A hint of cinnamon adds warmth, while a drizzle of honey or maple syrup enhances their comforting sweetness. Ready in just 30 minutes, they’re quick and easy to whip up for a satisfying breakfast or brunch. Top them with fresh fruit, yogurt, or nuts for a nutritious, customizable treat that the whole family will love. These pancakes are a must-try for anyone seeking a delicious balance of wholesome ingredients and classic pancake indulgence!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 1 large Ripe banana
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cup Milk (dairy or plant-based)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey or maple syrup
- 2 tablespoons Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, mash the ripe banana until smooth. Add the milk, egg, vanilla extract, and honey (or maple syrup), and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. Be careful not to overmix as this can make the pancakes tough.
Let the batter rest for about 5 minutes to allow the oats to soak slightly, which will make the pancakes more tender.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the scoop to gently spread the batter if needed.
Cook the pancakes for 2-3 minutes or until small bubbles form on the surface and the edges appear 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 needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or additional honey or maple syrup.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 44.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 345 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1523 mg | 32% | |
*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.
