Breakfast, lunch or dinner…these healthy Whole Wheat Banana Flax Pancakes are fluffy and full of flavor!
Pancakes are somewhat of a sacred meal in our house, meaning that they are revered above almost any other food. If my husband or I come back from a run, what do we crave? Pancakes. A busy night of soccer practice and Kung-Fu class? Pancakes it is! We rotate between a few favorite recipes, but usually land on either Whole Wheat Oat Pumpkin Pancakes or a giant Baked Whole Wheat Peach Pancake.
We used to be full-on white flour devotees but, over the years, took baby steps to incorporate whole wheat wheat flour into the batter. Well, until I discovered my favorite whole wheat pastry flour
. Then it was all whole wheat, all the time.
Awhile back, I made some whole wheat banana waffles, which got the thumbs-up rating from my family. I don’t know what took me so long to make a pancake version. It seems like such an obvious idea, considering our devotion to “all things flappy jack”.
In went the bananas and whole wheat flour, and then a good dose of ground flaxseed meal
, which we keep on hand for smoothies, muffins and my husband’s penchant for bowls cereal that include every nut, dried fruit and seed in the pantry.
Ground flaxseed meal, which we keep on hand for smoothies is so easy to throw into baked good and smoothies, and it provides a good hit of those all-important omega-3s. And I promise that you won’t even be able to taste them.
We like to dogpile our pancakes with fresh fruit, raw nuts and pepitas, along with a drizzle of maple syrup, but they are just as good with just a little syrup, maple or otherwise.
Other healthy brunch recipes:
Cookin’ Canuck’s Pancetta & Mushroom Crustless Quiche
Cookin’ Canuck’s Sweet Potato Hash with Creamy Avocado Sauce
Mom Loves Baking’s Healthy Breakfast Tart
Gimme Delicious’ Spinach Omelette Crepes
Whole Wheat Banana Flax Pancake Recipe
Ingredients
- 2 cups whole wheat pastry flour
- 2 tablespoons flaxseed meal
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large ripe bananas
- 2 eggs
- 1 tablespoons pure maple syrup
- 1 1/2 cups nonfat milk
- syrup and fruit for serving (optional)
Instructions
- In a large bowl, whisk together the whole wheat pastry flour, ground flaxseed meal, cinnamon, baking soda, baking powder and salt.
- In a medium-sized bowl, mash the bananas with the back of a fork. Whisk in the eggs and maple syrup until smooth, then whisk in the milk.
- Pour the banana mixture into the flour mixture and stir to combine.
- Heat a nonstick skillet over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the pancakes are cooked all the way through.
- Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.
Notes
Nutrition
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Diana M. says
We make pancakes every Sunday morning, but have never mixed bananas into the batter. We’ll be trying this for sure.
Dara says
Diana, the bananas add a really nice natural sweetness to the pancakes, without going overboard on the banana flavor. I hope you enjoy them!
Lauren Kelly Nutrition says
These look like perfect, healthy, well balanced breakfast!
easy video recipes says
My favourite thing to make in the kitchen!
Renee - Kudos Kitchen says
What a gorgeous stack of pancakes. I’m all about the nuts and berries on top too! So good, Dara!
Lana | Never Enough Thyme says
We always enjoy pancakes, too, Dara. I try to come up with new combinations and flavors to keep it interesting. Really like your combination of banana, cinnamon, and whole wheat here!
Martha @ A Family Feast says
We’ve gotten into eating flax meal lately and this is going on our list of recipes to try very soon! These look delicious Dara!
Heather | girlichef says
These sound so delicious, and I really love that they healthified a bit, as well. A satisfying breakfast for absolutely any occasion!
Samantha says
I’m a huge fan of pancakes and this recipe looks wonderful! Theres nothing like pancakes on a Sunday morning, or in your case, after a run! 😀
Kim Beaulieu says
This is absolutely lovely. I am a pancake fanatic. I wish I could eat whole wheat flour. For some reason it causes issues with my illness. But I may give these a whirl for the kids. A lot of times I’ll make white for me, and whole wheat for the crew. Love that first photo. Made me wish we had smellovision.
Nutmeg Nanny says
My husband is a HUGE pancake lover. Almost every single weekend he asks me to whip up a batch. I need to give this healthy recipe a try since I’m running out of ideas on what type of pancakes I can make..haha.
Carolyn says
These would be a huge hit with my kids!
Colleen (Souffle Bombay) says
Pancakes! I’ll take ’em anyway you want to give them to me!
Tamara says
can they be frozen?
Meg says
Pretty good, thank u! I used a cup of oat flour, cup of wheat, added more cinnamon & used (mostly) vanilla soy milk. Kids ate them up!