Description
Healthy fluffy whole wheat banana pancakes that are easy to make and naturally sweet with ripe bananas.
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or neutral oil
- Cooking spray or extra butter for pan
Instructions
- In a large bowl, whisk together whole wheat flour, baking powder, salt, and cinnamon.
- In another bowl, mash the banana and mix with milk, egg, honey, vanilla extract, and melted butter.
- Pour wet ingredients into dry and stir gently until just combined; a few lumps are fine.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup batter per pancake, cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden.
- Serve warm with syrup, fresh fruit, or toppings of choice.
Notes
- Use very ripe bananas for best sweetness and moisture.
- Do not overmix the batter to keep pancakes fluffy.
- Substitute plant-based milk for dairy milk if desired.
- For vegan option, replace egg with flax or chia egg.
- Add nuts or chocolate chips for extra flavor.
- Store leftovers in airtight container in fridge up to 2 days or freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking, Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg