Double Fruit Whole Wheat Pancakes

Start your morning with a stack of hearty and wholesome Double Fruit Whole Wheat Pancakes, a deliciously nutritious twist on a breakfast classic. Bursting with natural sweetness from ripe bananas and juicy blueberries, these pancakes are packed with whole grain goodness and a hint of warm cinnamon spice. This easy-to-make recipe comes together in just 25 minutes, making it perfect for busy mornings or a leisurely weekend treat. With ingredients like whole wheat flour, honey or maple syrup, and your choice of milk, these pancakes are both flavorful and versatile, accommodating a variety of dietary preferences. Top them with extra fruit and a drizzle of syrup for a vibrant, satisfying meal that will keep you full and energized all day. Perfect for families or meal prepping, this recipe makes 4 servings of fluffy, fruit-filled pancakes that are as healthy as they are delicious!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 1 medium Ripe banana (mashed)
• 0.75 cup Milk or non-dairy milk
• 1 Egg
• 1 tablespoon Honey or maple syrup
• 1 teaspoon Vanilla extract
• 0.5 cup Fresh or frozen blueberries
• 1 tablespoon Cooking spray or butter for greasing

Directions

Step 1

In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and ground cinnamon. Set aside.

Step 2

In a separate medium bowl, mash the ripe banana until smooth. Add the milk, egg, honey (or maple syrup), and vanilla extract, and whisk until fully combined.

Step 3

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are fine.

Step 4

Fold in the blueberries using a spatula, distributing them evenly throughout the batter.

Step 5

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.

Step 6

For each pancake, pour about 1/4 cup of batter onto the skillet, spacing them apart. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Step 7

Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve warm, topped with additional blueberries, sliced bananas, and a drizzle of honey or maple syrup if desired.

Nutrition Facts

Serving size	(584.2g)

Amount per serving	% Daily Value*
Calories	839.6

Total Fat 14.9g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 205.0mg	0%
Sodium 1452.2mg	0%
Total Carbohydrate 156.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 49.2g
Protein 30.1g	0%

Vitamin D 141.0IU	0%
Calcium 296.1mg	0%
Iron 6.2mg	0%
Potassium 1328.1mg	0%

*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.

Source of Calories

Fat: 15.3%

Protein: 13.7%

Carbs: 71.1%