WHOLE WHEAT BANANA PANCAKES
The most simple pancakes, ready in 20 minutes. These banana pancakes are perfect for 2 people. Serve them with nut or seed butter and fruit for a delicious, sugar-free breakfast.
Provided by Nourished by Caroline
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- In a medium bowl, mash the banana very well. Whisk in the eggs, soy milk and vanilla until smooth. Alternatively, you can add all the ingredients in a blender.
- Stir in the whole wheat flour, baking powder and salt until combined.
- Melt butter or margarine in a skillet over medium-high heat. When hot, pour some of the batter, according to your desired pancake size. I made 5 pancakes, using about 1/4 cup of batter each.
- Cook about 3 minutes on each side, or until golden and cooked through. The pancakes will be golden and almost crispy on the outside and soft on the inside.
- Top with toppings of choice. I like to serve them with nut or seed butter and mashed berries.
WHOLE WHEAT BANANA PANCAKES
These banana pancakes are so fluffy, no one will guess they're made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
- Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Nutrition Facts : ServingSize 2 pancakes (nutrition information based on pancakes made with almond milk, no toppings), Calories 312 calories, Sugar 13 g, Sodium 260.1 mg, Fat 11.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.6 g, Protein 8.2 g, Cholesterol 82.4 mg
WHOLE GRAIN BANANA PANCAKES
After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.
Provided by Elizabeth B.
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat griddle to 375 degrees F (190 degrees C).
- Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
- Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
- Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
Nutrition Facts : Calories 305.2 calories, Carbohydrate 42.8 g, Cholesterol 61.1 mg, Fat 10.6 g, Fiber 5.4 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 575.7 mg, Sugar 8.9 g
WHOLE WHEAT BANANA PANCAKES
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
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 RECIPE
Fluffy banana pancakes recipe made with whole wheat flour for extra rib-sticking power for cold winter mornings. Dairy free!
Provided by Kate Ramos
Categories pancakes
Time 10m
Number Of Ingredients 11
Steps:
- Whisk together both flours, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together soymilk and vinegar in a separate large bowl and let sit for a couple minutes to sour milk. Whisk in bananas, eggs and 2 tablespoons of the oil, then gradually whisk the wet ingredients with the dry.
- Heat 1 tablespoon oil in a large cast iron or non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup batter into the pan. Cook pancakes until the edges have begun to brown and air bubbles cover the top, about 3 minutes. Flip pancakes and cook 1 to 2 minutes more. Repeat with remaining batter, adding more oil if pan dries out. Serve with warm with maple syrup.
Nutrition Facts : Calories 351 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 394 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
WHOLE WHEAT & SOYMILK BANANA PANCAKES
This recipe has been adapted from the Better Homes & Gardens New Cookbook, 10th edition. I prefer to use vanilla soymilk rather than the plain variety.
Provided by dklopp
Categories Breakfast
Time 15m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients.
- Add wet ingredients.
- Pour onto hot griddle.
Nutrition Facts : Calories 221.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 52.9, Sodium 380.5, Carbohydrate 35.5, Fiber 5.2, Sugar 7.5, Protein 8.7
LOW FAT WHOLE WHEAT BANANA PANCAKES
These low fat whole wheat banana pancakes are low in calories and fat, but not in taste. If you like, you can add blueberries (I recommend wild blueberries, you can buy them frozen and put them directly into the batter frozen). I haven't tried the pancakes with both blueberries and the cocoa powder, so you may want to remove the cocoa powder from the recipe below if you add blueberries. (New addition: I tried them with double the cocoa and using frozen raspberries and they were even better. I broke the frozen raspberries up into smaller pieces after adding them to the batter.) I've actually never used sugar in this recipe--I've always used Splenda. If you prefer thicker pancakes, you can lessen or eliminate the water in the recipe completely. My kids (5 and 2) like to help with this recipe. I have them each mash one of the bananas, and then pour half of the wet ingredients into each of their bowls to mix. Then, when they're added to the dry ingredients, they each get a turn to mix them into the dry ingredients. Also note: I really like vanilla; if you don't, reduce it to 1/2 tsp. FYI--My wife and I lost 45 lbs each recently, and this is one of the recipes I made regularly during our diet.
Provided by ZJDad
Categories Breakfast
Time 20m
Yield 10-15 pancakes, 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
- Mash the bananas.
- Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
- Combine the wet and dry ingredients and stir.
- Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
- Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.
Nutrition Facts : Calories 169.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 205.5, Carbohydrate 36.3, Fiber 3.9, Sugar 11.2, Protein 6
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