Recipe for Irresistibly Easy Whole Wheat Banana Pancakes

These wholesome whole wheat banana pancakes can be the foundation of a nutritious breakfast. Made with sweet, ripe bananas and whole-wheat flour, these fluffy pancakes are a delightful way to get more fiber without having added sugars. 

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They’re easy enough to make on a weekday. You can make extras and store them in the refrigerator for lunch or tomorrow’s breakfast. If you’re in a hurry, try mixing the dry ingredients together the night before.

Variations and Serving Suggestions

• Add a dash of cinnamon or pumpkin pie spice when you add the salt
• Swap ½ the whole-wheat flour for oat flour
• Serve with chopped walnuts, peanut butter, chia seeds, cottage cheese, fruit, or an egg
• Use cottage cheese or yogurt instead of milk

Irresistibly Easy Whole Wheat Banana Pancakes

Makes 8 small servings

Ingredients

• 1 cup whole-wheat flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 large egg, lightly beaten
• 1 cup nonfat milk (or almond milk)
• 2 ripe bananas mashed about 1 cup
• 1 ½ tsp vanilla extract 

Directions

1. In a small bowl, mash the bananas until they are lumpy, and set aside. 
2. In a medium bowl, mix flour, baking powder and salt. 
3. In a small bowl, whisk the milk, egg and vanilla extract. 
4. Add milk mixture to dry ingredients and stir well. Fold in bananas.
5. Scoop ¼ cup of batter per pancake onto a heated griddle coated with cooking spray.
6. Allow the pancakes to cook for 2-3 minutes on each side, flipping only once.
7. Turn pancakes when bubbles appear and the edges are golden.

Nutrition information per serving: calories: 110 kcal; total fat: 1 g; total carbohydrates: 22 g; sugar: 8 g; fiber: 2 g; protein: 4 g; sodium: 150 mg; cholesterol: 25 mg

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