Okay, friends, let’s talk pancakes! But not just *any* pancakes. We’re talking seriously delicious *and* good-for-you *healthy whole wheat banana pancakes*! I know, I know, sometimes “healthy” and “pancakes” don’t seem to belong in the same sentence, right? But trust me on this one. These are fluffy, flavorful, and packed with goodness. They’re seriously the perfect way to start any morning, especially those crazy busy ones where you need something quick and satisfying.
This recipe? It’s a total classic in my house. I actually first posted it way back in 2014 (wow, time flies!), and I’ve been making ’em ever since. I just gave the recipe a little refresh with some new photos and extra tips to make sure *your* pancakes turn out perfect every single time. In fact, I almost always double or triple the batch so I can freeze a bunch for weekday mornings. Talk about a lifesaver!
Why You’ll Love This Healthy Whole Wheat Banana Pancakes Recipe
Quick and Easy Breakfast
Seriously, who has time to slave away at breakfast? These come together in minutes! Minimal prep, quick cooking – you’re in and out of the kitchen fast!
Nutritious and Delicious
Hello, whole grains *and* bananas! We’re talking fiber, vitamins, and that amazing banana bread flavor we all love. It’s a breakfast you can feel good about!
Perfect for Meal Prep
Make a big batch on the weekend, and you’ve got breakfast ready to go all week long! They freeze beautifully, so weekday mornings are a breeze.
Customizable with Add-ins
Chocolate chips? Walnuts? Blueberries? Go wild! My favorite part is adding a handful of dark chocolate chips for a little extra treat.
Ingredients for the Healthy Whole Wheat Banana Pancakes Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to whip up these amazing *healthy whole wheat banana pancakes*. Don’t worry, it’s all pretty basic stuff, and I bet you already have most of it in your pantry!
- 1 1/2 cups (195g) whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (because, yum!)
- 1/4 teaspoon salt
- 1 large egg, at room temperature (more on that later!)
- 1 cup (240ml) milk (dairy or nondairy – whatever you prefer!), at room temperature
- 1/2 cup (115g) mashed banana (about 1 large ripe banana) – the riper, the better!
- 2 Tablespoons (28g) melted coconut oil or butter
- 2 Tablespoons (25g) packed light or dark brown sugar – I love the molasses-y flavor!
- 1/4 cup (60g) Greek yogurt
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.) – get creative!
Just a few notes: make sure that banana is *mashed* well – no one wants big chunks in their pancakes! And when it comes to the coconut oil or butter, *melted* is the way to go. Also, when you measure the brown sugar, make sure it’s *packed* in there nice and tight. Got it? Good! Let’s get cooking!
How to Make Healthy Whole Wheat Banana Pancakes: Step-by-Step Instructions
Preparing the Batter
Okay, time to get our hands dirty! First, grab a big ol’ bowl and whisk together the dry stuff: that whole wheat flour, baking powder, cinnamon (mmm, that smell!), and salt. Just make sure everything’s nicely combined, then set it aside for a sec.
In another bowl (yes, another one – sorry about the dishes!), whisk together the wet ingredients: egg, milk, and mashed banana. Make sure you really get those bananas mashed! Then, whisk in the melted coconut oil or butter, brown sugar, Greek yogurt, and vanilla extract. Get it all nice and smooth!
Now, here’s the fun part: gently pour the wet ingredients into the bowl with the dry ingredients. With a spatula (or a spoon, whatever you’ve got!), gently mix them together. Don’t overmix! You just want to make sure there aren’t any big patches of dry flour hiding at the bottom of the bowl. The batter will be thick, almost like a very loose muffin batter, and it’s totally okay if it’s a little lumpy. Lumps are our friends!
Cooking the Pancakes
Alright, crank up the heat! Place a griddle or large skillet over medium heat. This is important: let it heat up properly! Then, coat it generously with butter or nonstick cooking spray. I usually go for butter because, well, butter! But nonstick spray works great too. Be careful, it splatters!
Once that griddle is nice and hot (a little water flicked on should sizzle!), drop or pour a heaping 1/4 cup of batter onto the hot surface for each pancake. Cook those babies until the edges look set and you start to see little bubbles or holes forming on the surface, usually around the edges. This takes about 2 minutes.
Flip ’em! And cook the other side until it’s golden brown and cooked through, about 1–2 more minutes. If the pancakes are browning too quickly, lower the heat a little. And don’t forget to coat the griddle with more butter or nonstick spray between batches if needed!
Keeping Pancakes Warm
If you’re making a big batch (like me!), you’ll want to keep those pancakes warm while you cook the rest. Preheat your oven to a low 200°F (93°C). Place the cooked pancakes on a baking sheet in the oven until you’re ready to serve. Trust me, this makes all the difference!
Tips for the Best Healthy Whole Wheat Banana Pancakes
Want pancake perfection? Of course, you do! Here are a few little secrets I’ve learned over the years to make these *healthy whole wheat banana pancakes* the absolute best they can be!
First things first: room temperature ingredients! Seriously, it makes a difference. Take that egg and milk out of the fridge about 30 minutes before you start. They’ll blend together so much better. Trust me on this one!
And whatever you do, don’t overmix the batter! A few lumps are totally fine, even welcome. Overmixing develops the gluten in the flour and can make your pancakes tough. We want ’em light and fluffy, remember?
Ingredient Notes and Substitutions for this Healthy Whole Wheat Banana Pancakes Recipe
Okay, let’s talk ingredients! Got a picky eater? Need to make a swap? No problem! Here are a few notes and substitution ideas for these awesome *healthy whole wheat banana pancakes*.
Don’t have regular milk? No sweat! Almond milk, soy milk, oat milk – they all work great! Just make sure it’s unsweetened so you can control the sweetness. Speaking of sweetness, if you’re watching your sugar intake, you *could* try using a sugar substitute like stevia or erythritol in place of the brown sugar. I haven’t tested it myself, but it should work okay!
And those add-ins? Seriously, the sky’s the limit! Chocolate chips are always a winner, but chopped nuts, blueberries, even a sprinkle of shredded coconut would be amazing! Get creative and have fun!
Serving Suggestions for Your Healthy Whole Wheat Banana Pancakes
Okay, your *healthy whole wheat banana pancakes* are ready…now what? Well, you could just eat ’em plain (they’re that good!), but why not take things to the next level? My personal fave is a drizzle of pure maple syrup and a sprinkle of fresh berries. But honestly, a dollop of whipped cream never hurt anyone, right? A little sliced banana on top is always a good call, too!
Storing and Reheating Your Healthy Whole Wheat Banana Pancakes
Got leftovers? Lucky you! These *healthy whole wheat banana pancakes* keep great. Just pop ’em in an airtight container in the fridge for up to 5 days. To reheat, a quick zap in the microwave works wonders, or you can toast ’em up in a skillet with a little butter for extra crispiness! My favorite is straight from the freezer into the toaster!
Frequently Asked Questions About This Healthy Whole Wheat Banana Pancakes Recipe
Can I use regular flour instead of whole wheat flour?
Okay, so you *can* totally use regular all-purpose flour if you’re in a pinch, but just know that they won’t be quite as “healthy.” The whole wheat flour adds fiber and nutrients that you just don’t get with white flour. Plus, it gives the pancakes a slightly nutty flavor that I personally love! The texture will be a bit different too – a little less dense, a little more…well, “pancake-y” in the traditional sense.
Can I make these pancakes vegan?
Absolutely! To make these *healthy whole wheat banana pancakes* vegan, you’ll need to swap out the egg and the milk. For the egg, you can try a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken). For the milk, any non-dairy milk will work – almond, soy, oat, whatever you like! Just make sure it’s unsweetened.
How do I prevent the pancakes from sticking to the griddle?
Ah, the dreaded sticky pancake! The key here is to make sure your griddle is hot enough *and* properly greased. Don’t be shy with the butter or nonstick spray! I usually give it a good spray before each batch. And make sure you’re using a good quality nonstick griddle or pan. That makes a HUGE difference!
Nutritional Information
Alright, let’s talk numbers! Now, I’m not a nutritionist or anything, so I can’t give you exact figures for these *healthy whole wheat banana pancakes*. The nutritional information can vary *so* much depending on the specific brands you use (and how big your bananas are!), that it’s tough to nail down an exact count.
Just keep in mind that these pancakes are made with whole wheat flour, which is a great source of fiber. Bananas are packed with potassium, and Greek yogurt adds a boost of protein. So, all in all, you’re starting your day off on a pretty good foot! If you’re really curious about the specifics, you can always plug the ingredients into a nutrition calculator online. But hey, sometimes it’s okay to just enjoy your pancakes without obsessing over every single calorie, right?
Enjoy Your Healthy Whole Wheat Banana Pancakes!
Alright, pancake lovers, that’s all there is to it! I really hope you give these *healthy whole wheat banana pancakes* a try. And hey, if you do, be sure to leave a comment below and let me know what you think! Oh, and don’t forget to rate the recipe! You can find more delicious recipes on our recipes page.
Print
Healthy Pancakes: Ditch the Guilt with This Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these healthy whole wheat banana pancakes for a nutritious and delicious breakfast.
Ingredients
- 1 1/2 cups (195g) whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 cup (240ml) milk (dairy or nondairy), at room temperature
- 1/2 cup (115g) mashed banana (about 1 large ripe banana)
- 2 Tablespoons (28g) melted coconut oil or butter
- 2 Tablespoons (25g) packed light or dark brown sugar
- 1/4 cup (60g) Greek yogurt
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)
Instructions
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt together until combined. Set aside.
- In another large bowl, whisk the egg, milk, and banana together. Add the oil, brown sugar, yogurt, and vanilla extract and whisk until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
- Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- For best results, use room temperature ingredients.
- The batter is thick, a few lumps are fine.
- Keep pancakes warm in a 200°F oven while cooking the remaining batter.
Nutrition
- Serving Size: 1 pancake
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
