Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes is a lacto ovo vegetarian recipe with 7 servings. This breakfast has 162 calories, 6g of protein, and 2g of fat per serving. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 7597 people have made this recipe and would make it again. It is brought to you by Sallys Baking Addiction. If you have salt, banana, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes include Whole Wheat Banana Pancakes, Whole Wheat Banana Pancakes, and Whole Wheat Banana Pancakes with Walnuts.

Servings: 7

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 teaspoons baking powder

1/2 cup mashed ripe banana (about 1 large banana)

1 large egg (or 2 egg whites)

1/2 cup add-ins like chocolate chips or fruit, optional

1/4 cup (63g) Greek yogurt*

1 teaspoon ground cinnamon

2 Tablespoons dark brown sugar (or light brown)

1 cup (240ml) milk*

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/3 cups (167g) whole wheat flour (or white whole-wheat)

Equipment:

whisk

bowl

griddle

frying pan

oven

Cooking instruction summary:

Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

 

Step by step:


1. Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together.

2. Whisk in the brown sugar and yogurt until no lumps remain.

3. Whisk in the vanilla until combined.Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense.

4. Add any mix-ins you prefer, but again - do not overmix the batter.

5. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.

6. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.


Nutrition Information:

Quickview
158k Calories
5g Protein
2g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
158k
8%

Fat
2g
3%

  Saturated Fat
0.93g
6%

Carbohydrates
29g
10%

  Sugar
8g
10%

Cholesterol
30mg
10%

Sodium
114mg
5%

Alcohol
0.2g
1%

Get Enough Of These
Protein
5g
11%

Selenium
12µg
18%

Phosphorus
164mg
16%

Vitamin B2
0.25mg
14%

Vitamin B1
0.21mg
14%

Folate
51µg
13%

Manganese
0.26mg
13%

Calcium
112mg
11%

Iron
1mg
8%

Vitamin B3
1mg
8%

Potassium
268mg
8%

Fiber
1g
5%

Vitamin B12
0.29µg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.42mg
4%

Vitamin D
0.59µg
4%

Magnesium
15mg
4%

Copper
0.07mg
4%

Zinc
0.48mg
3%

Vitamin A
153IU
3%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Related Videos:

How To Make Whole Wheat Pancakes with Brûléed Bananas | ENTERTAINING WITH BETH

 

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