Healthy Banana Pancakes - Whole Wheat

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!

Prep Time 10

Cook Time 5

Additional Time 1

Total Time 16

Calories 132kcal

Author Rachel Gurk

Ingredients

1 1/2 cups mashed ripe bananas (about 3)
1 1/2 cups milk
2 large eggs, beaten
1/2 cup plain Greek yogurt
2 tablespoons melted coconut oil
2 tablespoons maple syrup
2 teaspoons pure vanilla extract
2 cups whole wheat flour
3 teaspoon baking powder
1/2 teaspoon salt

Instructions

In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and 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.
Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about 1/4 cup of pancake batter onto hot pan and cook until bubbles form and stay on surface of batter (2-3 minutes). Flip and cook until golden brown. Continue until all batter is used up.

Notes

This recipe makes fairly dense, super moist pancakes. If you like a lighter pancake, try using whole wheat pastry flour or white whole wheat flour.

If you’re freezing these pancakes, put them on a cooling rack with parchment paper between each layer. Freeze them until frozen and then remove from rack and put them into a freezer safe bag or container. This method prevents them from sticking to each other.

Nutrition