Whole Wheat Banana Pancakes
Whole wheat banana pancakes. My go-to pancakes that are sweetened with fruits and high(ish) in protein.
I rarely make pancakes at home. It’s not because I don’t like them (I really do!), but it’s because I love my regular oatmeal so much, that I rarely feel like eating something different. Once in a while though, usually on the weekends, I do enjoy pancakes. Enter these whole wheat banana pancakes.
Pancakes are often a high-carb meal that’s low in protein. Plus, they’re often made with low-fiber flours. The diabetes dietitian in me cringes a little at the thought of eating that for breakfast. Instead, I made my pancakes with 2 eggs and soy milk. There’s one egg per serving, which offers a good little dose of protein. Then, I top them with peanut butter. These pancakes are also made with whole wheat flour, which of course increases the fiber. Finally, instead of drizzling them with syrup, I serve them with mashed fruit.
There’s absolutely nothing wrong with eating pancakes for breakfast and enjoy them with maple syrup and white flour if you prefer. But it’s also good to eat foods that make you feel your best (at least most of the time). That being said, these pancakes are simple and nutritious and I personally feel energized after I have them for breakfast.
Finally, this recipe serves two, but if you’re serving them to a larger family, simply double the recipe!
Looking for more pancake recipes? Check out my vegan buckwheat pancakes and banana oatmeal blender pancakes. More of a waffles person? Try my pumpkin chai spiced waffles or whole wheat spiced carrot cake waffles.
Whole Wheat Banana Pancakes
- 2 large eggs
- 1 medium banana, overripe
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- Pinch of salt
- In a medium bowl, mash the banana very well. Whisk in the eggs, soy milk and vanilla until smooth. Alternatively, you can add all the ingredients in a blender.
- Stir in the whole wheat flour, baking powder and salt until combined.
- Melt butter or margarine in a skillet over medium-high heat. When hot, pour some of the batter, according to your desired pancake size. I made 5 pancakes, using about 1/4 cup of batter each.
- Cook about 3 minutes on each side, or until golden and cooked through. The pancakes will be golden and almost crispy on the outside and soft on the inside.
- Top with toppings of choice. I like to serve them with nut or seed butter and mashed berries.
If you make these pancakes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
delicious! i’ve tried different sugar free pancakes over the years and they would either fall apart or just not be tasty. these are amazing!
we made a pancake party with my kids today and they loved it. we used your berry compote recipe, i made a date sweetned chocolate spread and cut up fruits, was a great hit
thank you very much
I’m so happy to hear that! Thank you so much for sharing your feedback. That date chocolate spread sounds like a delicious addition. 🙂
Hi Caroline! Those pancakes look delicious! I love the photography too! I want to make these but I don’t use eggs in my cooking. How can I replace the eggs? Do you think using ground chia seeds would work?
Nourished by Caroline
Hi Angela! Thank you so much. This is an older recipe, so unfortunately, I don’t have a vegan option. I would suggest trying a flax egg (1 tablespoon of ground flax with 2 tablespoons of water). A chia egg might work too. I can’t guarantee that it will work, but it’s worth a try! If you want a tested recipe, I do have vegan buckwheat pancakes that are similar and also have bananas. https://www.nourishedbycaroline.ca/vegan-buckwheat-pancakes-with-berry-compote/ I hope this helps! 🙂