Whole Wheat Soymilk Banana Pancakes
Start your morning on a wholesome note with these fluffy Whole Wheat Soymilk Banana Pancakes, a nutritious twist on a classic breakfast favorite. Made with fiber-rich whole wheat flour and naturally sweetened with ripe banana, these pancakes are infused with warm cinnamon for a cozy flavor. Using soymilk gives them a dairy-free appeal, making them a fantastic option for plant-based eaters or anyone seeking a lighter alternative. Quick to prepare in just 25 minutes, these pancakes boast a golden-brown finish from a lightly greased skillet and are perfect for layering with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. Whether you're planning a leisurely weekend brunch or a quick weekday treat, this recipe is packed with hearty ingredients and simple techniques that will have your taste buds—and your body—thanking you.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 large Ripe banana
- 0.75 cups Soymilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Maple syrup (optional)
- 1 tablespoon Vegetable oil or butter (for cooking)
Instructions
In a mixing bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon.
In a separate bowl, mash the ripe banana until smooth.
Add the soymilk, egg, vanilla extract, and optional maple syrup to the mashed banana and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold until just incorporated. Do not overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown on both sides.
Transfer cooked pancakes to a warm plate or baking sheet while you finish cooking the rest of the batter.
Serve warm with your favorite toppings such as fresh fruit, more maple syrup, or a dollop of yogurt for added flavor.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 326 mg | 7% | |
*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.
