WHOLE WHEAT BANANA PANCAKES
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
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.
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 WHEAT, OATMEAL, AND BANANA PANCAKES
A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.
Provided by amom2boys
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
- Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 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
BANANA WHOLE WHEAT PANCAKES
Make and share this Banana Whole Wheat Pancakes recipe from Food.com.
Provided by jhuleea
Categories Breakfast
Time 20m
Yield 9 4-inch pancakes, 9 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients.
- Stir well.
- Combine milk and next 3 ingredients.
- Add to dry ingredients, stirring until smooth.
- Grease heated griddle.
- Pour about 3 tablespoons of batter from spoon or pitcher on griddle or pan.
- Cook until pancakes are puffed and dry around edges.
- Turn and cook on other side until golden brown.
Nutrition Facts : Calories 90.5, Fat 2.4, SaturatedFat 0.5, Cholesterol 23.9, Sodium 99.8, Carbohydrate 14.8, Fiber 1.2, Sugar 2.5, Protein 3.1
BANANA PECAN WHOLE WHEAT PANCAKES
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
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
WHOLE WHEAT BANANA NUT PANCAKES
Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.
Provided by Sperls
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients and set aside.
- Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
- Cook on griddle over medium heat until golden brown on each side.
- Great topped with warm maple syrup or plain.
- Enjoy!
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