My kids can eat their weight in these Healthy Banana Pancakes. Fluffy and full of flavor, they’re great for breakfast or dinner! 152 calories and 3 Weight Watchers SP
Pancakes – and especially these healthy banana 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 or long walk, what do we crave? Pancakes. A busy night of soccer practice and kickboxing class for the boys? Pancakes it is!
We rotate between a few favorite recipes, but usually land on either these healthy banana pancakes, Whole Wheat Oat Pumpkin Pancakes or a giant Baked Whole Wheat Peach Pancake. Or try my Pancakes in a Mug for an easy make-ahead option that’s great for busy mornings.
How do you make healthy banana pancakes?
This recipe follows a basic pancake formula. Start by whisking together the dry ingredients – whole wheat pastry flour, ground flaxseed meal, cinnamon, baking soda, baking powder and salt (affiliate links).
Next, smash the bananas with the back of a fork. They should be somewhat smooth with a few lumps. Then whisk in the eggs, maple syrup and milk. Combine this mixture with the dry ingredients.
For cooking the pancakes, we swear by our electric griddle (affiliate link). If you don’t have an electric griddle, either a nonstick skillet or cast iron round griddle are great options.
What makes these pancakes healthy?
We used to be full-on white flour devotees, but over the years took baby steps to incorporate whole wheat pastry flour into the batter. Well, until I discovered my favorite my favorite whole wheat pastry flour. Then it was all whole wheat, all the time.
For an extra dose of fiber and omegs-3s, I add ground flaxseed meal, which we keep on hand for smoothies, muffins and my husband’s massive bowls of cereal that include every nut, dried fruit and seed in the pantry. I promise that you won’t even be able to taste it in these pancakes.
What to serve with banana pancakes:
Maple syrup, of course! I beg of you – please use the real stuff, not the corn syrup concoction parading around as syrup.
We like to top our pancakes with fresh berries and raw nuts. Or you can double down on the banana flavor by serving the pancakes with slices of banana.
Another favorite? Peanut butter! If you’ve never spread peanut butter on your pancakes, you’re missing out. PB is particularly good on banana pancakes.
Other healthy brunch recipes:
Skinny Southwestern Crustless Quiche {Cookin’ Canuck}
Sweet Potato Hash with Creamy Avocado Sauce {Cookin’ Canuck}
Healthy Breakfast Tart {Mom Loves Baking}
Spinach Omelette Crepes {Gimme Delicious}
Healthy Banana Pancakes 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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
gourmand
This recipe looks amazing. I am definitely going to try this recipe. I’m out to the market to buy ingredients now.
Meg
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!
Colleen (Souffle Bombay)
Pancakes! I’ll take ’em anyway you want to give them to me!
Carolyn
These would be a huge hit with my kids!
Nutmeg Nanny
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.
Kim Beaulieu
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.
Samantha
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! 😀
Heather | girlichef
These sound so delicious, and I really love that they healthified a bit, as well. A satisfying breakfast for absolutely any occasion!
Martha @ A Family Feast
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!
Lana | Never Enough Thyme
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!
Renee - Kudos Kitchen
What a gorgeous stack of pancakes. I’m all about the nuts and berries on top too! So good, Dara!
Lauren Kelly Nutrition
These look like perfect, healthy, well balanced breakfast!
Diana M.
We make pancakes every Sunday morning, but have never mixed bananas into the batter. We’ll be trying this for sure.
Dara
Diana, the bananas add a really nice natural sweetness to the pancakes, without going overboard on the banana flavor. I hope you enjoy them!