Description
These Wholegrain Banana Pancakes are soft, fluffy, and naturally sweetened with ripe bananas. Made with whole wheat flour and a hint of cinnamon, they are wholesome, filling, and perfect for breakfast or brunch. The aroma of banana and vanilla creates a comforting flavor that pairs beautifully with maple syrup, nut butter, or fresh fruit.
Ingredients
1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
⅔ cup milk of choice (almond or coconut)
½ cup mashed ripe banana (from 1 large banana), plus more slices for topping
1 large egg
2 tablespoons maple syrup or honey, plus more for serving
2 tablespoons melted butter or coconut oil
½ teaspoon alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor)
Optional toppings: sliced banana, maple syrup, peanut butter, or almond butter
Instructions
1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
2. In a separate bowl, combine the milk, mashed banana, egg, maple syrup, melted butter or coconut oil, and vanilla flavor. Whisk until smooth.
3. Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing.
4. Preheat an electric skillet to 350°F, or heat a nonstick or cast-iron pan over medium-low heat.
5. Lightly grease the cooking surface with a small amount of butter or coconut oil, wiping away excess with a paper towel.
6. Using a ⅓-cup measure, pour batter onto the skillet, leaving space between pancakes.
7. Cook until bubbles form on the surface and the edges appear matte, about 2–3 minutes.
8. Flip the pancakes and cook the other side for 1–2 minutes until golden brown.
9. Repeat with the remaining batter, adjusting heat as needed.
10. Serve warm with sliced banana, a drizzle of maple syrup, or a spread of almond butter.
Notes
Milk options: Cow’s milk, almond milk, soy milk, cashew milk, or coconut milk all work well.
To make dairy-free: Use non-dairy milk and coconut oil instead of butter.
To make vegan: Use non-dairy milk, omit the egg, and use maple syrup instead of honey.
To make egg-free: Simply omit the egg.
To make gluten-free: Use a gluten-free all-purpose flour blend in place of whole wheat flour.
Storage: Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in the microwave or toaster until warm.
Serving suggestions: Serve with fresh fruit, nut butter, or a touch of maple syrup for a balanced and satisfying breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Griddle
- Cuisine: American