Whole Wheat Banana Pancakes
Nicole Alexandra
These whole wheat banana pancakes are so delicious with or without the banana! The whole wheat flour makes them healthier and heartier without sacrificing flavor or texture.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
- 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
- 1 cup whole wheat flour
- 1/2 tbsp baking powder
- 1/2 tsp pure vanilla extract
- butter for greasing your pan
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!
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. Keyword whole wheat banana pancakes, banana pancakes, whole wheat pancakes, healthy pancake recipe