Looking for something healthy to make with those ripe bananas before they go bad? Look no further! This recipe for 100% whole wheat banana pancakes will become a new family favorite. They are healthy, delicious, and taste just like banana bread! Perfect for breakfast any day of the week!
I have always loved banana bread but was never a huge pancake gal. That is until I started experimenting with adding ripe bananas to my pancake recipe. Pancakes that taste like banana bread…YUM!
This recipe is very easy to personalize. My son does not like bananas so I scoop out some batter for him before I add the bananas. He, of course, likes chocolate chips in his. You can also sub blueberries or another favorite fruit. I like to top mine with warm maple syrup and a sprinkle of homemade granola.
These pancakes freeze well. Make a batch and freeze in a single layer on a cookie sheet. Once they are frozen you can put them in a freezer-friendly container or freezer bag. Great for weekdays when you are in a hurry to head out the door.
Whole Wheat Banana Pancakes
- 2 eggs, lightly beaten
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups milk
- 2 tbsp honey
- 2 tbsp melted butter
- 1 tsp vanilla
- 2-3 ripe bananas mashed
- 1 cup chopped pecans or walnuts optional
Lightly beat eggs in a large bowl. Whisk in dry ingredients.
Add milk, melted butter, honey, and vanilla. Whisk together until thoroughly combined.
Fold in the mashed bananas. Stir in nuts if using.
Heat griddle to 350 degrees or a pan to medium heat. Grease with butter. For pancakes, pour 1/4 cup of batter onto griddle. Cook until pancakes begin to puff and turn brown on the bottom. Flip and cook on the other side until brown and cooked through. Transfer to serving plate. Repeat with remaining batter.
Serve with warm maple syrup!
Makes approximately eighteen 4-inch pancakes.
Leftover pancakes can be frozen. I freeze in single layer on a cookie sheet so that the pancakes will not stick together. Once frozen place in container or freezer bag.
We recommend using organic ingredients whenever possible.
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I just showed this one to the Pip (my daughter). She is very excited to try it and I love the freezing pancakes, French toast and waffles, so I love that it makes a lot – makes breakfast on school mornings easier. I wonder can I use the batter to make waffles? I may just try it!
I love the way your little Pip likes to cook! Yes, you can use it for waffles. You may need to add a little more milk. Enjoy!