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Wholesome Entire Wheat Banana Pancakes


These fluffy and flavorful complete wheat banana pancakes are made with naturally candy ripe bananas, protein-packed Greek yogurt, and hearty complete wheat flour. Put together a double batch and maintain half within the freezer for busy mornings.

I initially printed this recipe in 2014.

One reader, Nicole, commented: “So scrumptious my husband couldn’t consider they have been complete wheat flour! I added semi-sweet chocolate chips to entice my kiddos. They have been so moist and fluffy! I’m glad I doubled the batch! ★★★★★”

plate of banana pancakes close up.

Do you favor waffles or pancakes? It’s a tough alternative, particularly when crispy/fluffy home made buttermilk waffles are up for debate. However these complete wheat banana pancakes current fairly the competitors. I make a giant batch every now and then to freeze and maintain available for busy weekday mornings. They’re a best choice for “breakfast for dinner” nights, too!


Why You’ll Love These

  • Made with healthful complete wheat flour, however nonetheless gentle and fluffy (the identical may be mentioned for my complete wheat waffles recipe)
  • Full of protein because of eggs, Greek yogurt, and milk
  • Pure sweetness from ripe bananas
  • Scrumptious taste banana bread lovers will adore
  • Fast and simple to make
  • Scrumptious with a wide range of toppings

Serve the pancakes with sliced bananas on prime, a drizzle of pure maple syrup, nut butter, jam, honey, raspberry sauce, strawberry sauce, whipped cream, or yogurt. Or simply take pleasure in them plain, they’re truthfully scrumptious all on their very own!

stack of healthy whole wheat banana pancakes with maple syrup being poured on top.

Elements to Use & Why:

  1. Entire Wheat Flour: Entire wheat flour supplies a hearty complete grain base for these banana pancakes.
  2. Salt, Cinnamon, & Vanilla Extract: Every provides taste. Cinnamon + banana + vanilla is such a scrumptious combo—you’ll find it irresistible in banana bread and these banana muffins, too.
  3. Baking Powder: Baking powder helps the pancakes rise and get good and fluffy.
  4. Egg: Binds the batter collectively.
  5. Milk: Any milk (dairy or nondairy) works.
  6. Coconut Oil: The recipe requires somewhat little bit of melted coconut oil, however you might substitute vegetable oil or melted butter for those who want.
  7. Banana: Can’t have banana pancakes with out bananas! Mash up a super-ripe, brown-spotted banana for all that tremendous pure sweetness.
  8. Brown Sugar: Brown sugar provides taste and moisture whereas sweetening the pancakes. You don’t want a lot as a result of somewhat goes a good distance. Be happy to substitute coconut sugar, or maple syrup like I exploit in common complete wheat pancakes.
  9. Greek Yogurt: Greek yogurt provides moisture and protein. I sometimes use nonfat plain Greek yogurt, however common (non-Greek) yogurt, one other fats proportion, nondairy, or vanilla-flavored will work simply fantastic.

What I really like most about home made pancakes (moreover their superb texture and taste) is the simple prep. Mixing up the batter takes only a couple minutes. Whisk the dry elements in 1 bowl, whisk collectively the moist elements in one other, then pour moist into dry and whisk collectively to mix.

I like to make use of a giant mixing bowl with a pour spout. Makes pouring the batter onto the pan/griddle a lot simpler.

whole wheat banana pancake batter in bowl and shown cooking on skillet.

How Do I Know if My Pan Is Able to Cook dinner Pancakes?

The most effective temperature for cooking pancakes is 375ºF (190ºC). In case you’re cooking on an electrical griddle, you’ll be able to merely set it to warmth to that temperature. In case you’re cooking in a griddle pan or giant skillet, permit the pan to preheat for a number of minutes over medium warmth. Don’t be tempted to crank the warmth as much as excessive; that may result in inconsistently cooked, burnt pancakes.

To check if the pan is prepared, add a number of drops of water to the pan. In the event that they “dance” round on the floor earlier than scorching out, your pan is sweet to go.

5 Suggestions for Making the Finest Entire Wheat Banana Pancakes

  1. Don’t Over-Combine: Just a few lumps are OK! In case you combine an excessive amount of, the gluten from the flour will begin to develop, leading to dense, chewy—and even rubbery—pancakes. Combine till simply mixed.
  2. Recent Is Finest: Don’t make the batter upfront. Whereas all of us love an excellent prep-the-night-before breakfast recipe, like this breakfast casserole, the baking powder prompts as quickly because it’s moist, and its effectiveness lessens over time. Fortuitously, whisking up pancake batter is fast and simple.
  3. Give It a Relaxation: The batter ought to sit for a couple of minutes. Whereas your pan or griddle is heating, let the batter sit, which can permit it to thicken up, making for thicker, fluffier pancakes.
  4. Use the Correct Pan: A griddle pan is finest for cooking pancakes, however for those who don’t have one, use your widest, shallowest skillet/pan. You need a thick-bottomed pan to forestall burning.
  5. Don’t Flip Too Early—Look ahead to Holes: Many pancake recipes instruct you to flip if you see bubbles forming on the floor, however you’re really in search of holes. Your complete wheat pancakes are able to flip when the bubbles are popping, forming little holes within the floor. Cook dinner till the sides look set and also you discover holes within the pancake’s floor across the border, about 2 minutes.
bite plate of whole wheat banana pancakes with maple syrup and banana slices.
close-up of cut banana pancakes on white plate.

If serving these pancakes as a part of a giant brunch, they plate properly with recent fruit, eggs, quiche, frittata or breakfast egg muffins, bagel breakfast casserole, baked oatmeal, or ham and potato casserole. And for much more inspiration, see my full record of 30+ wholesome breakfast recipes.

Print

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bite plate of whole wheat banana pancakes with maple syrup and banana slices.

Entire Wheat Banana Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 17 opinions


  • Creator:
    Sally


  • Prep Time:
    5 minutes


  • Cook dinner Time:
    10 minutes


  • Whole Time:
    half-hour


  • Yield:
    10 pancakes


  • Class:
    Breakfast


  • Methodology:
    Cooking


  • Delicacies:
    American


Description

These complete wheat banana pancakes are made with protein-packed Greek yogurt, candy banana, and hearty complete wheat flour. For finest style and texture, see success suggestions above and keep away from making any ingredient substitutions.



Directions

  1. In a big bowl, ideally with a pour spout, whisk the flour, baking powder, cinnamon, and salt collectively till mixed. Put aside.
  2. In one other giant bowl, whisk the egg, milk, and banana collectively. Add the oil, brown sugar, yogurt, and vanilla extract and whisk till mixed. Pour the moist elements into the dry elements and gently whisk to mix. Be sure that there are not any patches of dry flour on the backside of the bowl. The batter is thick and some lumps are fantastic.
  3. Warmth a griddle or giant skillet over medium warmth. Coat generously with butter or nonstick cooking spray. As soon as it’s sizzling, drop/pour a heaping 1/4 cup of batter on the griddle. Cook dinner till the sides look set and also you discover holes within the pancake’s floor across the border, about 2 minutes. Flip and prepare dinner the opposite facet till cooked by, about 1–2 extra minutes. Coat griddle/skillet with butter or nonstick spray once more, if wanted, for every batch of pancakes.
  4. Preserve pancakes heat in a preheated 200°F (93°C) oven till all pancakes are cooked. Serve pancakes instantly with toppings of alternative.
  5. Cowl and retailer leftover pancakes within the fridge for as much as 5 days.


Notes

  1. Make Forward & Freezing Directions: Pancakes freeze effectively as much as 3 months. Reheat frozen pancakes within the microwave. Or you’ll be able to reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and canopy with aluminum foil. Bake for six–8 minutes or till defrosted and heat.
  2. Can I make the batter the night time earlier than? No, I don’t advocate it. Baking powder is activated as soon as moist.
  3. Particular Instruments (affiliate hyperlinks): Mixing Bowls (ideally with a pour spout) | Whisk | Electrical Griddle, Griddle Pan, or Shallow Skillet/Pan
  4. Milk: I normally make these with unsweetened vanilla almond milk, however any milk (dairy or non) works fantastic.
  5. Brown Sugar: I examined this recipe with out the sugar and the pancakes tasted fairly bland, so I don’t advocate skipping it. Be happy to substitute with the identical quantity of honey or maple syrup or use 3 Tablespoons of coconut sugar.
  6. Yogurt: I exploit plain 0% Greek yogurt. Common yogurt, any milk fats, and your alternative of taste works.

Diet

  • Serving Dimension: 2 pancakes
  • Energy: 253
  • Sugar: 8.4 g
  • Sodium: 177.3 mg
  • Fats: 8.6 g
  • Carbohydrates: 39.2 g
  • Protein: 7.9 g
  • Ldl cholesterol: 39.1 mg

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