Whole Grain Banana Pancakes Recipe

Whole Grain Banana Pancakes Recipe
Whole Grain Banana Pancakes Recipe photo by Taste of Home
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Whole Grain Banana Pancakes Recipe

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My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups fat-free milk
  • 2/3 cup mashed ripe banana (about 1 medium)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Sliced bananas and additional syrup, optional

Directions

Whisk together first five ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.
Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.
Yield: 8 servings.
Originally published as Whole Grain Banana Pancakes in Healthy Cooking Annual Recipes Annual 2017, p77

Nutritional Facts

2 pancakes: 186 calories, 4g fat (1g saturated fat), 48mg cholesterol, 392mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups fat-free milk
  • 2/3 cup mashed ripe banana (about 1 medium)
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Sliced bananas and additional syrup, optional
  1. Whisk together first five ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.
  2. Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.
    Yield: 8 servings.
Originally published as Whole Grain Banana Pancakes in Healthy Cooking Annual Recipes Annual 2017, p77

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