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!
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.
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:
Healthy Banana Pancakes Recipe
- 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.
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