Healthy Seasonal Recipes
Healthy Seasonal Recipes
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.
whole grain banana pancakes in a stack with sliced bananas on top and maple syrup drizzling from a carafe above
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Table of contents
Why We Love This Recipe For Post Whole Wheat Banana Pancakes
Key Ingredients for these Healthy Banana Pancakes
Step By Step Instructions To Make This Recipe
FAQs and Expert Tips
Additional Whole Wheat Recipes To Try
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Why We Love This Recipe For Post Whole Wheat Banana Pancakes
This pancake recipe is one you’re going to want to keep in regular rotation! We always have bananas in our kitchen, but one or two consistently wind up overripe and no one wants to eat them. I started making this whole wheat banana pancake recipe as a way to reduce banana waste and it really worked its way into our hearts (and bellies).
After a few years of making nothing but Banana Chocolate Chip Bread and Banana Date Bread we are so happy to have another favorite way to use up our bananas!
Drizzled with just a smidge of maple syrup, these pancakes are perfect for everything from lazy weekends to busy mornings!
Recipe Highlights
They’re done and on your plate in just 20 minutes!
Festive enough for a holiday brunch or easy enough to make for a regular morning.
They can be frozen and reheated for a super fast meal prep breakfast.
Whole-wheat flour is high in fiber and essential nutrients.
Naturally sweetened by the ripe bananas.
You can customize them too!
Whole Wheat Banana Pancakes
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More Whole-Wheat Breakfast Recipes
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Whole Wheat French Toast
whole wheat blueberry pancakes with maple syrup poured overtop
Healthy Whole Wheat Blueberry Pancakes
Whole Wheat Crepes
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Healthy Whole-Wheat Pumpkin Pancakes
MORE BREAKFAST RECIPES
Key Ingredients for these Healthy Banana Pancakes
ingredients to make whole wheat banana pancakes
Flour: White whole-wheat or whole-wheat flour
Bananas: They’re best when medium-ripe
Oil: Avocado oil, melted coconut oil, or organic canola oil
Milk: Vanilla oat milk or another milk of your choice
Cinnamon: Optional
Kitchen Staples: Baking powder, salt, eggs
Step By Step Instructions To Make This Recipe
mix the dry ingredients and the wet ingredients
Step 1: Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Step 2: Combine Wet Ingredients
Mash the banana in a large bowl with a fork or a potato masher, and then whisk in the eggs. Finally, whisk in the oat milk and 2 tablespoons of oil.
mix dry and wet ingredients together to make pancake batter and then heat the frying pan
Step 3: Mix Pancake Batter
Add the dry ingredients to the wet ingredients and stir to combine. The batter will be lumpy.
Step 4: Preheat Frying Pan
Preheat the frying pan or pancake griddle to medium-high heat, or set your electric griddle to the pancake setting (400 degrees F).
cook the pancakes on both sides until they're golden brown
Step 5: Cook Pancakes
Brush the griddle lightly with ½ a teaspoon of oil and then ladle the batter (about ¼ cup at a time) onto the pan, spacing the batter out so it doesn’t run together. Cook the pancakes until the bottoms are browned, about 2 to 4 minutes.
Step 6: Flip Pancakes and Continue Cooking
Carefully flip the pancakes over and continue cooking until they’re browned on the other side, which should take about 2 to 3 minutes. Continue cooking the rest of the batter, re-brushing the griddle with any remaining oil as necessary.
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FAQs and Expert Tips
Serving Suggestions
Serve with turkey bacon, regular bacon, ham or sausage for a sweet and savory breakfast.
For brunch serve with honey vanilla fruit salad and mimosas.
Slice bananas on top and drizzle with maple syrup, honey or honey-sweetened hot fudge sauce.
Variations To Try
You can add pumpkin pie spice in place of the cinnamon to give your pancakes a little extra seasonal flare.
You could also easily transform these wholemeal pancakes into banana nut pancakes by adding some walnuts!
And honestly, everyone loves a good chocolate chip banana pancake, so you could add a handful of chocolate chips for a special occasion too!
Additional Whole Wheat Recipes To Try
a loaf of bread cut open on a board
Fast & Simple Classic Whole Wheat Bread Recipe
A bunch of muffins sitting on a table with carrots and nuts on the table
Whole-Wheat Morning Glory Muffins
muffins in a metal bowl with a kitchen cloth
Healthy Cornbread Muffins (Whole-Wheat)
Oatmeal Pancakes with a pitcher or syrup pouring over a stack of pancakes
Healthy Oatmeal Pancakes (Easy, Fluffy, Moist}
a stack of banana pancakes made with whole grain flour on a plate with slices of banana on top
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
whole wheat banana pancakes stacked on a plate with banana slices and maple syrup
Whole Wheat Banana Pancakes
★★★★★
5 from 5 reviews
AUTHOR: Katie Webster TOTAL TIME: 20 mins YIELD: 5 servings 1x
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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
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1 ½ cups white whole-wheat flour or whole-wheat flour
1 tablespoon baking powder
½ teaspoon salt
¼ 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
Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
Mash banana in a large bowl with fork or potato masher. Whisk in eggs. Whisk in oat milk and 2 tablespoons oil.
Add dry ingredients and stir to combine. Batter will be lumpy.
Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.)
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.
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.
Whole Wheat Banana Pancakes
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 minsACTIVE TIME: 20 minsCOOK TIME: 20 minsCATEGORY: BreakfastMETHOD: Stove TopCUISINE: American
Nutrition
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Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
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