Bananawholewheatpancakes Recipes

WHOLE WHEAT BANANA PANCAKES

Whole Wheat Banana Pancakes image

This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.

Provided by Chris E.

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups milk
2 large eggs, separated, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
2 medium bananas, thinly sliced
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Steps:

Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g

WHOLE WHEAT BANANA PANCAKES

Whole Wheat Banana Pancakes image

Moist and fluffy whole wheat banana pancakes make for a healthy breakfast and a great way to start the day!

Provided by Maegan - The BakerMama

Categories Breakfast

Time 20m

Number Of Ingredients 7

Ingredients

1-1/2 cups whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1 large egg
1-1/4 cups skim milk
1 teaspoon vanilla
1 cup mashed ripe banana (about 2 bananas)

Steps:

In a large mixing bowl, whisk together the flour, brown sugar and baking powder. In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
Heat griddle over medium heat. Spray with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet and place baking sheet in a warm oven while you cook the rest of the batter.
Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.

BANANA BUCKWHEAT PANCAKES

Banana Buckwheat Pancakes image

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.

Provided by Robert Riggs

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups buckwheat flour
3 tablespoons brown sugar
3 tablespoons baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
3 medium bananas, sliced
1 teaspoon vegetable oil, or as needed
1 cup chopped walnuts

Steps:

Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.
Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.
Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 56.7 g, Cholesterol 47.3 mg, Fat 21.6 g, Fiber 7.3 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 872.4 mg, Sugar 18.5 g

BANANA PECAN WHOLE WHEAT PANCAKES

Banana Pecan Whole Wheat Pancakes image

Down in South Carolina, I ordered these fantastic Banana Pecan Buttermilk Pancakes. This isn't with buttermilk, but it's very easy and very yummy.

Provided by BakinAngel

Categories Breakfast

Time 25m

Yield 6 medium pancakes, 3 serving(s)

Number Of Ingredients 9

Ingredients

1 large egg
1 cup whole wheat flour
1 cup milk
2 tablespoons butter (salted butter, melted)
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 banana (sliced thin)
1/2 cup pecans (chopped, big chunks of pecans)

Steps:

Beat egg until it's fluffy.
Stir in milk and butter.
Stir in flour, sugar, baking powder and salt.
Melt butter in frying pan at high heat.
Pour batter into frying pan, reduce heat to medium.
Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
Flip it over to cook the other side (this side cooks faster).
Repeat until batter is finished.

Nutrition Facts : Calories 458.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 93.7, Sodium 883, Carbohydrate 49.5, Fiber 7.1, Sugar 9.9, Protein 12.2

HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES

Healthy Whole Wheat Banana Yogurt Pancakes image

Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!

Provided by I Cant Believe Its

Categories Breakfast

Time 35m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups Robin Hood Nutri Flour Blend or 2 cups all-purpose flour
1 tablespoon baking soda
cinnamon, to taste
pumpkin pie spice, to taste
1 ripe and large banana, mashed
1 cup nonfat plain yogurt
1/2 cup skim milk
2 tablespoons brown sugar
1/2 tablespoon canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
splash banana flavoring (banana extract)
1 small banana, chopped

Steps:

Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
Flip pancakes when cooked on the first side, cook the second.
Enjoy with syrup.

Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9

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