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These easy and healthy banana pancakes taste just like banana bread in a whole wheat pancake form! They freeze well and will make mornings delicious! Get the healthy pancake recipe on RachelCooks.com!
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4.84 from 6 votes

Healthy Banana Pancakes - Whole Wheat

Healthy banana pancakes taste just like banana bread in a whole wheat pancake form. They freeze well and will make your mornings easy and delicious!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 14 servings
Author: Rachel Gurk

Ingredients

  • 1 ½ cups mashed ripe bananas (3 to 4 bananas)
  • 1 ½ cups milk
  • 2 large eggs, lightly beaten
  • ½ cup plain Greek yogurt (regular yogurt is fine, too)
  • 2 tablespoons melted coconut oil (or another mild tasting oil)
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour (can use all-purpose flour, or a combination)
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  • In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
    1 ½ cups mashed ripe bananas, 1 ½ cups milk, 2 large eggs, lightly beaten, ½ cup plain Greek yogurt, 2 tablespoons melted coconut oil, 2 tablespoons maple syrup, 2 teaspoons pure vanilla extract
  • On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until combined, do not overmix.
    2 cups whole wheat flour, 3 teaspoons baking powder, ½ teaspoon salt
  • Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about ¼ cup of pancake batter onto hot pan and cook until bubbles form and stay on surface of batter (2 to 3 minutes). Flip and cook until golden brown. Continue until all batter is used up (makes about 28, depending on size).

Notes

  • Flour Alternatives: This recipe makes fairly dense pancakes. If you like a lighter pancake, try using whole wheat pastry flour, white whole wheat flour, or all-purpose flour. A combination of flour works well, too.
  • Freezing Instructions: Cool pancakes completely on a wire rack before placing into a freezer-safe container or bag. Place parchment paper between layers to avoid sticking together. Do not thaw before reheating.
  • Reheating Instructions: For best results, heat pancakes in toaster, toaster oven, or air fryer.

Nutrition

Serving: 2pancakes | Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 199mg | Potassium: 211mg | Fiber: 2g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg

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