These whole wheat banana pancakes are made with simple ingredients and taste amazing! If fluffy and filling pancakes are what you’re looking for, this recipe is for you!
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Pancakes are such a classic and comforting breakfast for many of us. When my son was born, I would make him 3 ingredient banana pancakes and found they were a great first finger food and awesome meal prep for easier mornings.
Then when he got a bit older, I started making heartier and more traditional pancakes. I always try to add a healthy spin to my recipes and that’s when this recipe came about. Health has been a priority to me most of my life but even more so when I got pregnant and then had my son. That’s why I love my non-toxic cookware from Caraway. Their large pan is perfect for making this pancake recipe.
My son likes his pancakes with strawberry jam or maple syrup but my mom and I can eat them plain, they’re that good! Topping them with a dollop of peanut butter or yogurt for more protein is also delicious. Or try adding berries to give them extra sweetness and antioxidants.
You can also make these without the banana, they still taste incredible, or replace the banana with blueberries. I like making these whole grain pancakes on the weekend because they are easy to whip up and any leftovers are simple to heat for a quick breakfast during the week. They freeze well too if you want to make a double batch. It’s a quick and easy mid-week option that I can offer my son on busy mornings.
Pancake Ingredients:
- whole wheat flour- this is what makes these pancakes healthier but if you want to use unbleached white flour you certainly can.
- coconut sugar– this is the only sugar I keep in my pantry but white sugar will work just as well.
- milk + ACV– the milk combined with the apple cider vinegar replaces traditional buttermilk. You are welcome to use buttermilk for this recipe however, I never keep it on hand but I always have milk and ACV which is why I use it.
- bananas– obviously this is what makes these pancakes banana pancakes but I have made these pancakes without the banana many times and they are delicious as is!
Whole Wheat Banana Pancakes
Ingredients
- 1 ripe banana, mashed
- 2 tbsp melted butter
- 1 cup milk of choice, I use almond milk If you have buttermilk on hand you can use this in place of the 1 cup milk and tbsp of ACV
- 1 tbsp apple cider vinegar
- 1 egg
- 2 tsp coconut sugar
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tbsp baking powder
- 1/2 tsp pure vanilla extract
- butter for greasing your pan
Instructions
- In a large bowl mash the banana or omit if not using.
- Then add the egg, sugar, melted butter, milk and apple cider vinegar. Mix until well combined.
- Next, add the flour, baking powder, and baking soda to the bowl and combined.
- There should still be plenty of lumps in the batter. Without the lumps, the batter will get tough.
- Preheat your greased pan to medium.
- Add small scoops of pancake mix to the pan. Batter should be thick.
- Cook until you see little bubbles on the tops of the pancakes. Flip and cook for an additional minute. You can peek underneath the pancake and when they're golden brown, they're done.
- Serve warm with your favorite toppings. Enjoy!
Notes
How To Freeze Pancakes:
Let the pancakes cook completely. Then add them to a freezer-friendly container or baggie and freeze single layer so they don’t freeze stuck together. Freeze for up to two months.How To Reheat Pancakes:
Place frozen pancakes in the microwave or oven until warm.