Whole wheat banana pancakes that don’t taste like they’re made from whole wheat! They’re soft and fluffy, sweetened with the natural sugars from the banana and a touch of brown sugar. These pancakes will give you a strong start to your day!
I made these banana pancakes very small (about 2″ in diameter) for fun. It seemed like a cute idea that you could eat A LOT of pancakes and the kids were amused by the novelty of it. You can stack them like what you see in pictures and actually eat them all!
The secret to making fluffy pancakes with whole wheat flour
These healthy whole wheat banana pancakes are made with whole wheat flour instead of white flour. Usually baked goods made with whole wheat flour are denser and the texture is firmer versus white flour. But with these pancakes, I used baking soda instead of baking powder which is stronger. The result is much fluffier than when I tried it with the same amount of baking powder. Just note that with baking soda, you need a something acidic to activate it like buttermilk, milk, yogurt, brown sugar, vinegar, etc.
Whole wheat flour health benefits
Compared to white flour, whole wheat flour has more health benefits. Whole wheat flour is rich in B vitamins, riboflavin and folate. It also has more iron, calcium, protein than white flour.
Why are bananas good for you?
- Contains fiber which promotes regularity and digestive health
- High in folate and antioxidants such as vitamin C
- Rich in potassium which can help manage blood pressure
For more healthy pancake recipes, check out:
Whole Wheat Banana Pancakes
Ingredients
- 1 ripe banana
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup whole wheat flour
Instructions
- In a bowl, mash banana.
- Add milk, egg, brown sugar, olive oil and vanilla extract. Whisk to combine.
- Add cinnamon, nutmeg, salt, baking soda and whole wheat flour. Whisk to combine.
- Let the batter rest for 10 minutes before cooking.
- Cook on medium heat on a non-stick pan or griddle. Brush pan lightly with olive oil and let the olive oil warm up before pouring in the batter.
- When the edges look dry and bubbles appear, turn the pancakes over. Cook for 1 to 2 minutes until lightly browned.
- Serve with maple syrup, agave syrup or honey if desired.
