Whole Wheat Banana Pancakes – Healthy, Easy Breakfast Recipe
Prep
20 mins
Cook Time
Servings
If your mornings could use a little more cozy, these Whole Wheat Banana Pancakes are just the thing. They’re made with simple, nourishing ingredients—no refined sugar, no fuss—and they deliver the kind of fluffiness you usually only find in diner stacks.
The ripe bananas bring natural sweetness and moisture, while whole wheat flour adds a hearty dose of fiber to help you stay full longer. These pancakes are perfect for slow weekend breakfasts or batch-cooking for the week (yes, they freeze beautifully!).
Whether you top them with nut butter, fresh berries, or a drizzle of maple syrup, they’re a delicious way to sneak in a little extra fruit and whole grain goodness. And yes, kids love them, too.
Wellness Tips: Add fiber: Stir in 1 tablespoon of ground flax or chia seeds.
Boost protein: Serve with a side of Greek yogurt, a spoonful of almond butter and/or a handful of nuts or seeds.
Stay full longer: These pancakes are balanced with healthy fat, whole grains, and fruit for slow-digesting energy.
Storage Tip: Let pancakes cool completely, then store in an airtight container in the fridge for up to 4 days—or freeze with parchment paper between layers for easy reheating.
XO,
Bobbielee
Ingredients
- 1 ½ cups whole wheat flour
- 1/2 tablespoons baking powder
- ½ teaspoon cinnamon (optional but recommended)
- ¼ teaspoon salt
- 1 ¼ cups unsweetened almond milk (or milk of choice)
- 2 ripe bananas, mashed
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 tablespoons olive oil or melted coconut oil
Directions
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
Blend wet ingredients: In another bowl, whisk together the mashed bananas, eggs, milk, vanilla, and oil until smooth.
Combine: Gently stir the wet ingredients into the dry ingredients until just combined. Don’t overmix, some lumps are okay!
Cook: Heat a non-stick pan or griddle over medium heat. Lightly grease if needed. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook for another 1–2 minutes.
Serve: Enjoy warm with sliced bananas, berries, chopped nuts, or a drizzle of real maple syrup.
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