Whole Wheat Banana Pancakes
Start your morning off right with these hearty and wholesome Whole Wheat Banana Pancakes! Bursting with the natural sweetness of ripe bananas and a hint of warm cinnamon, these pancakes are a nutritious twist on a breakfast classic. Made with 100% whole wheat flour for added fiber and honey or maple syrup for a touch of unrefined sweetness, they’re perfect for a healthy yet indulgent start to the day. This quick and easy recipe comes together in just 25 minutes and offers the versatility of using your favorite dairy or non-dairy milk. Whether topped with fresh fruit, a drizzle of pure maple syrup, or a dollop of creamy yogurt, these soft and fluffy pancakes are sure to become a family favorite. Perfect for busy mornings or lazy weekend brunches, they satisfy both your taste buds and your nutrition goals!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large ripe banana
- 0.75 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 2 teaspoons unsalted butter or cooking oil
Directions
Step 1
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and salt until well combined.
Step 2
In a separate bowl, mash the ripe banana with a fork until smooth. Add the milk, egg, vanilla extract, and honey (or maple syrup), and whisk until fully combined.
Step 3
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently until the batter is just combined. Be careful not to overmix; some lumps are fine.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
Step 5
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Step 6
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 another 2-3 minutes, or until golden brown and cooked through.
Step 7
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Step 8
Serve the pancakes warm, topped with fresh fruit, a drizzle of maple syrup, or yogurt, as desired.
Nutrition Facts
| Serving size | (302.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 684.5 |
| Total Fat 10.2g | 0% |
| Saturated Fat 5.3g | 0% |
| Cholesterol 20.7mg | 0% |
| Sodium 1497.3mg | 0% |
| Total Carbohydrate 141.2g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 35.0g | |
| Protein 17.7g | 0% |
| Vitamin D 6.0IU | 0% |
| Calcium 64.5mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1000.0mg | 0% |
Source of Calories