Whole Wheat Banana Pancakes
These Whole Wheat Banana Pancakes are soft, fluffy, and naturally sweetened with ripe bananas. They’re made with wholesome ingredients, making them a perfect healthy breakfast or brunch idea. Easy to make and packed with fiber, these pancakes are a favorite among both kids and adults!
Ingredients
Dry Ingredients
• 1 cup whole wheat flour
• 1 ½ teaspoons baking powder
• A pinch of salt
• ½ teaspoon cinnamon (optional)
Wet Ingredients
• 2 medium ripe bananas, mashed
• ¾ cup milk (any kind)
• Use 1 large egg, or a flax egg if making a vegan version.
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or oil
Optional Add-ins
• Chocolate chips, nuts, or blueberries
Instructions
1. Mash the ripe bananas in a bowl until they’re smooth and creamy.
2. Add milk, egg, vanilla, and melted butter. Whisk well to combine.
3. In a separate bowl, mix flour, baking powder, salt, and cinnamon.
4. Combine wet and dry ingredients, stirring until just mixed (don’t overmix).
5. Place a nonstick pan over medium heat and lightly coat it with oil or butter.
6. Add roughly ¼ cup of batter to the pan to make each pancake.
7. Leave it on the heat for 2–3 minutes, until tiny bubbles show up on top.
8. Gently flip and cook for another 1–2 minutes, until both sides are golden brown.
9. Stack and serve warm with your favorite toppings.
Notes
- Use overripe bananas for natural sweetness.
- For vegan pancakes, use plant milk and a flax egg.
- Batter too thick? Add a splash more milk.
- Batter too thin? Add a spoonful of flour.
- Rest the batter for 5 minutes for fluffier results.
- You can store the pancakes in the fridge for 3 days or freeze them to enjoy within 2 months.
- Reheat in the toaster or oven for the best texture.