Whole Wheat Banana Pancakes

These healthy whole wheat banana pancakes are soft, fluffy and really filling. They are perfect for a quick and easy breakfast, and great for using up leftover ripe bananas.

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Love this? Check out my Mango Pancakes or Banana Protein Pancakes.

🥘 Ingredients

To make these delicious banana pancakes, you will need a very ripe banana, egg, maple syrup, baking powder, baking soda (UK: bicarbonate of soda), whole wheat flour and your choice of milk. I use almond milk, but oat milk, cow's milk and soy milk will all work perfectly fine.

The whole wheat flour give these pancakes a more wholesome texture, and make them much more filling compared to using white flour. The recipe will work with any flour, so use the one you prefer.

🔪 Instructions

Combine all the ingredients in a mixing bowl, and whisk it until you have a lump free pancake batter.

Heat some vegetable oil, butter or cooking spray in a frying pan on medium heat. Add a spoonful of pancake batter, and cook until the bottom of the pancake is solid and golden. Flip, and cook on the other side. Repeat and cook several pancakes until all the batter has been used.

💭 Top tips

Here is how you can make the best whole wheat banana pancakes:

• This recipe will make 6-8 pancakes depending on how big you want to make them.
• Make sure to cook the pancakes on a low to medium temperature. If your frying pan is too hot, the surface of the pancakes might burn before they have cooked through.
• While you're cooking the pancakes, you can keep them on a plate covered with a clean kitchen towel. This way, they will all still be warm by the time you finish making the last pancake.
• Feel free to add any additions to the pancake batter! Try adding some chocolate chips, diced bananas, fresh blueberries or raspberries, or chopped nuts.

🥗 Serving suggestions

Serve banana pancakes with your favorite toppings. Fresh fruit or berries, peanut butter, maple syrup, whipped feta, jam, caramelized bananas or chocolate sauce are all great options.

🍲 Leftovers

Leftover whole wheat banana pancakes can be stored in the fridge for up to 4 days, or frozen for up to 6 months. You can also store leftover pancake batter in the fridge for 3 days, for quick and easy future breakfasts.

You can serve leftover pancakes cold, or reheat them in the microwave. Frozen pancakes can be put straight into a toaster

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📋 Frequently asked questions

Are these pancakes sweet? - Yes! The ripe banana and the maple syrup gives the pancakes a delicious sweet flavor, without the need to add any sugar.

Can I make banana pancakes gluten free? - Absolutely. You can use any gluten free flour in place of the whole wheat flour.

Recipe

Whole Wheat Banana Pancakes

These healthy whole wheat banana pancakes are soft, fluffy and really filling. They are perfect for a quick and easy breakfast, and great for using up leftover ripe bananas.

5 from 5 votes

Created by: Tonje

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 8 pancakes

Calories 134 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 200 g white whole wheat flour
• ▢ ½ teaspoon baking powder
• ▢ 1 banana, mashed
• ▢ 300 ml milk (I use almond milk)
• ▢ 1 egg
• ▢ 3 teaspoon maple syrup
• ▢ 1 teaspoon baking soda (UK: bicarbonate of soda)
• ▢ ¼ teaspoon salt

Instructions

 

• In a mixing bowl, mash a banana with a fork until smooth. Add all the remaining ingredients. Combine the ingredients and whisk it until you have a lump free pancake batter.
• Heat some vegetable oil, butter or cooking spray in a frying pan on medium heat. Add a spoonful of pancake batter, and cook until the bottom of the pancake is solid and golden. Flip, and cook on the other side. Repeat and cook several pancakes until all the batter has been used.

Notes

Are these pancakes sweet? – Yes! The ripe banana and the maple syrup gives the pancakes a delicious sweet flavor, without the need to add any sugar.

Can I make banana pancakes gluten free? – Absolutely. You can use any gluten free flour in place of the whole wheat flour.

Leftovers

Leftover whole wheat banana pancakes can be stored in the fridge for up to 4 days, or frozen for up to 6 months. You can also store leftover pancake batter in the fridge for 3 days, for quick and easy future breakfasts.

You can serve leftover pancakes cold, or reheat them in the microwave. Frozen pancakes can be put straight into a toaster

Top tips

Here is how you can make the best whole wheat banana pancakes:

• This recipe will make 6-8 pancakes depending on how big you want to make them.
• Make sure to cook the pancakes on a low to medium temperature. If your frying pan is too hot, the surface of the pancakes might burn before they have cooked through.
• While you’re cooking the pancakes, you can keep them on a plate covered with a clean kitchen towel. This way, they will all still be warm by the time you finish making the last pancake.
• Feel free to add any additions to the pancake batter! Try adding some chocolate chips, diced bananas, fresh blueberries or raspberries, or chopped nuts.

Nutrition

Calories: 134kcalCarbohydrates: 25gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 24mgSodium: 285mgPotassium: 143mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 82mgIron: 1mg

Keyword bananas, sugar free, whole wheat

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