Best Whole Wheat Banana Pancakes
These fluffy whole-wheat banana pancakes made with simple, wholesome ingredients are a healthy, high-fiber breakfast perfect for clean eating and quick morning meals.
Recipe Summary
- ✅ Recipe Name: Whole-wheat banana pancakes
- 🕒 Prep Time: 30 minutes
- 🧑🧒🧒 Serves: 6 pancakes
- 🍽️ Calories: 368 kcal per serving of 2 pancakes
- 🥣 Ingredients: banana, eggs, buttermilk or kefir, maple syrup, coconut oil, whole-wheat flour, flax seed, baking powder, baking soda, salt.
- 👏 Why You'll Love It: Kid-friendly, simple ingredients, great for meal prep.
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Banana Pancakes Recipe Notes
- Tip: Kid-friendly, you can serve it with Greek yogurt, fresh fruits and nuts.
- Tip: Make a large batch and freeze for later.
- Storage: Store in the fridge for up to 3 days.
- Freezing: Store for up to 2-3 months.
Jump to:
Most of my mornings are a little bit of a whirlwind: getting everyone ready for school, getting myself ready for the day, and, of course, making sure everyone has a balanced breakfast.
Sound familiar? Mornings are not always easy!
That's why I love prepping breakfast ahead of time. When the morning gets hectic, I simply channel my superwoman powers 😂, grab these delicious banana pancakes from the freezer, pop them in the toaster, add some healthy toppings, and voilà. The breakfast is served!
And the best part? So far, these have never been refused by my kids.
Just like my High-Protein Ricotta Waffles with Whole Wheat Flour and my Whole-Wheat Apple Waffle, these banana pancakes are proof that healthy food can still be something the kids get excited about.
Why You'll Love These Whole-Wheat Banana Pancakes
- 🥞 Fluffy and delicious: soft, fluffy, and naturally sweet without refined sugar
- 🍌 Naturally sweetened: ripe bananas add plenty of natural sweetness, plus a little maple syrup. If your bananas are very ripe, you can use less maple syrup.
- 🌾 More fiber: made with whole wheat flour and flax seeds for a little extra fiber
- 👧 Kid-approved - a breakfast the whole family can enjoy!
- ❄️ Perfect for meal prep: make a batch ahead of time, freeze them, and simply pop them in the toaster when you need a quick breakfast.
Ingredients for Banana Pancakes
- Ripe banana - adds natural sweetness (so no need for refined sugar) and keeps the pancakes soft.
- Egg - helps bind everything together and adds protein.
- Buttermilk or kefir - makes the pancakes light and fluffy, plus adds more protein.
- Maple syrup - adds a touch of extra sweetness.
- Oil - keeps the pancakes moist and tender.
- Whole wheat flour - adds fiber and makes them more filling. Way better then regular flour.
- Ground flaxseed - adds extra fiber and healthy fats.
- Baking powder & baking soda - help the pancakes rise and become fluffy.
- Salt
How to Make Whole-Wheat Banana Pancakes
Step 1
Prepare the pancake batter: In a large mixing bowl, mash the banana with a fork or a potato masher until smooth. Add the egg, buttermilk or kefir, maple syrup, and oil. Whisk until well combined.
Step 2
Mix the dry ingredients: In a separate big bowl, whisk together the whole wheat flour, flax seed, baking powder, baking soda, and salt.
Step 3
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
Step 4
Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease with a bit of oil or butter. Pour ¼ cup batter for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook the second side for 1-2 minutes until golden brown.
Step 5
Serve and enjoy: Serve warm with additional maple syrup, fresh fruit, or a sprinkle of flax seeds for extra nutrition.
Nena's Pro tip
The Secret to Perfect Breakfast
I usually prep several batches over the weekend, which gives me a head start on breakfast for the kiddos for at least 1-2 busy mornings during the week. I love serving them with some ricotta cheese for a protein boost and fresh fruit for extra fiber and vitamins.
How to Store Banana Pancakes
- Store in fridge (up to 3 days) or freeze (up to 2 months).
- Pop the pancakes in a toaster for a slightly crispy edge, warm them in the oven at 300°F (150°C) for about 5-7 minutes, or use the microwave for a quick 20-30 second warm-up. They'll taste as fresh and fluffy as the day you made them!
Whole-Wheat Banana Pancakes FAQs
Fresh fruit, nut butter, Greek yogurt, and a little pure maple syrup are some of my favorite toppings. You can mix and match depending on what you have on hand.
Absolutely! Sliced bananas, berries, and apple slices are all delicious with these pancakes. They also add extra vitamins, fiber, and natural sweetness.
Looking for other healthy breakfast recipes like this? Try these:
⭐ If you try these Whole-Wheat Banana Pancakes, I would love to hear what you think. Leave a comment below and let me know how it turned out for you. You can also tag me on social media if you make this recipe. Find me on YouTube, Pinterest, Instagram or TikTok.
📖 Recipe
Whole Wheat Banana Pancakes
Video
Ingredients
- 1 banana ripe, mashed
- 1 egg
- 1 ¼ cup buttermilk or kefir
- 1 tablespoon maple syrup
- 2 tablespoon avocado oil melted coconut oil
- 1 cup whole wheat flour
- 1 tablespoon flax seed ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Prepare the pancake batter: In a large mixing bowl, mash the banana with a fork or a potato masher until smooth. Add the egg, buttermilk, maple syrup, and oil. Whisk until well combined.
- Mix the dry ingredients: In a separate big bowl, whisk together the whole wheat flour, flax seed, baking powder, baking soda, and salt.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease with a bit of oil or butter. Pour ¼ cup batter for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook the second side for 1-2 minutes until golden brown.
- Serve and enjoy: Serve warm with additional maple syrup, fresh fruit, or a sprinkle of flax seeds for extra nutrition.
- Enjoy your wholesome and delicious whole wheat banana pancakes!
Notes
- These are the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 3.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used. Also, it only includes components for the pancakes and doesn't include the topping.
- Top with sliced bananas, berries, or apple slices for natural sweetness and an extra boost of vitamins and fiber.
- Add a spoonful of almond or peanut butter adds healthy fats and makes the pancakes more filling, especially great for active kids or post-workout fuel.
- Add a dollop of Greek yogurt to balance the sweetness and to keep you satisfied longer.
- A drizzle of pure maple syrup is always a classic; just enough to enhance the banana flavor without overpowering it.
- Pair your pancakes with a hot cup of coffee for yourself, or serve them alongside a smoothie for the kids.
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