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I love good food, and breakfast is one of my favorite meals of the day. These Whole Wheat Banana Pancakes are a simple, healthier twist on classic pancakes. They are fluffy, tender and slightly sweet from ripe bananas, with warm notes of cinnamon. They make a satisfying, energizing breakfast that’s easy to prepare on busy mornings.
These pancakes use whole wheat flour for extra fiber and a hearty texture. The mashed bananas add natural sweetness and moisture, while cinnamon (or nutmeg) brings a comforting flavor. If you prefer, substitute a little vanilla for spice, or use your favorite milk alternative.
Let’s get cooking!
Prep time: 10 mins
Cook time: 15 mins
Total: 25 mins
Yield: About 15 small pancakes
Ingredients
2 very ripe bananas
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon (or nutmeg)
1 cup milk (dairy or plant-based)
2 eggs
2 tablespoons vegetable oil (or coconut/olive oil) for frying
Peel the bananas and mash them in a bowl with a fork. A few small lumps are fine — they add texture. For a quicker method, blend the bananas with the milk until smooth.
Crack the eggs into the banana mixture and whisk to combine. Add the milk and stir until well incorporated.
Add the dry ingredients — whole wheat flour, cinnamon (or nutmeg), salt and baking powder — to the wet mixture. Stir gently until everything is just combined; avoid overmixing.
The batter will be a warm brown color from the whole wheat and spices. If it seems too thick, add a splash more milk to reach a scoopable consistency.
Heat a non-stick frying pan over medium heat and lightly coat with oil. Use an ice cream scoop or a tablespoon to drop batter into the pan, spacing pancakes so they don’t touch.
Cook until the bottom edge looks set and bubbles form on the surface, about 1 minute, then flip and cook the other side for another minute. Keep pancakes thin enough so they cook through evenly.
Repeat with the remaining batter, adding more oil to the pan as needed. Serve the pancakes warm with a drizzle of honey or maple syrup and a cup of your favorite drink. They pair nicely with a fruit smoothie or fresh fruit on the side.
Enjoy these nutritious, flavorful pancakes for a quick breakfast or a relaxed weekend brunch. They store well in the refrigerator for a day or two and can be reheated gently in a pan or toaster.
Recipe credit: Precious Nkeih. I hope you love this recipe as much as I do!
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Whole Wheat Banana Pancakes
by Precious Nkeih (www.preciouscore.com) July-26-2016
A healthy alternative to traditional pancakes. Power your mornings!
Ingredients
- 2 very ripe bananas
- 1 cup whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 eggs
- 1 cup milk
- 1 teaspoon cinnamon or ground nutmeg
- 2 tablespoons vegetable oil (coconut or olive oil)
- 1/2 cup honey (optional)
Instructions
1. Peel and mash the bananas in a bowl; small lumps are fine.2. Add the eggs and milk, then whisk until combined.3. Stir in the whole wheat flour, cinnamon (or nutmeg), salt and baking powder until just mixed.4. Heat a non-stick pan over medium and lightly oil it. Scoop batter into the pan, leaving space between pancakes.5. Cook about 1 minute per side, flipping when the edges set and bubbles form. Keep the pancakes thin enough to cook through.6. Repeat with remaining batter. Serve hot with honey or maple syrup and your favorite drink.
Details
Prep time: Cook time: Total time: Yield: 15 small pancakes