Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
whole wheat banana pancakes stacked on a plate with banana slices and maple syrup

Whole Wheat Banana Pancakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Description

These fluffy whole-wheat banana pancakes are a delicious and healthy way to use up your overripe bananas! Whip up these pancakes in just 20 minutes for a nourishing and yummy way to start your morning.


Ingredients

Scale
  • 1 1/2 cups white whole-wheat flour or whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • 2 large eggs
  • 1 cup vanilla oat milk or another milk of choice
  • 2 medium ripe bananas
  • 2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 1 teaspoon for griddle

Instructions

  1. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl. 
  2. Mash banana in a large bowl with fork or potato masher. Whisk in eggs. Whisk in oat milk and 2 tablespoons oil. 
  3. Add dry ingredients and stir to combine. Batter will be lumpy. 
  4. Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.) 
  5. Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes. 
  6. Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.

Notes

To Keep Warm

To keep pancakes warm while making subsequent batches, transfer them to a baking sheet in a single layer and place in a warm oven (about 250 degrees F.) Do not leave in the oven for more than 10 minutes or they will dry out.

To Freeze

Lay the cooked and cooled pancakes on a baking sheet (do not stack) and transfer to the freezer. Once they are hard, transfer them to a re-sealable freezer bag and freeze up to three weeks. (Try to press all the air out of the bag before sealing shut to minimize freezer burn.) Place the frozen pancakes directly on a microwave-safe plate and heat for 1 minute per pancake to defrost and heat through.

  • Prep Time: 0 mins
  • Active Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 286
  • Sugar: 10 g
  • Fat: 9 g
  • Carbohydrates: 46 g
  • Fiber: 3 g
  • Protein: 7 g
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.