Whole Wheat Banana Pancakes
Fluffy whole-wheat banana pancakes made with simple, wholesome ingredients are a healthy, high-fiber breakfast perfect for clean eating and quick morning meals.
Servings: 3
Calories: 368kcal
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!
Video
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.
Serving Suggestions
These whole wheat pancakes are delicious, but the right toppings can elevate them to the next level in flavor and nutrition!- Fresh Fruit: Top with sliced bananas, berries, or apple slices for natural sweetness and an extra boost of vitamins and fiber.
- Nut Butter: 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.
- Greek Yogurt: Creamy and full of protein, a dollop of Greek yogurt balances the sweetness and keeps you satisfied longer.
- Maple Syrup: 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. My go-to is a simple almond milk smoothie with spinach, banana, and a spoonful of flax—it complements the pancakes perfectly and sneaks in some greens!
Storage & Reheating
- 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!
Nutrition
Serving: 2pancakes | Calories: 368kcal | Carbohydrates: 48g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 840mg | Potassium: 476mg | Fiber: 6g | Sugar: 14g | Vitamin A: 273IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 2mg
