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
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 & 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
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
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
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