Growing up we ate pancakes almost every Sunday. My mom would make a whole bunch for me and my siblings, and I would pile up a big stack and douse it with butter and Mrs. Butterworth’s. When you’e eight years old you can eat a giant pile of Bisquick pancakes and go about the rest of your day. When you’re 37, not so much. I would be sluggish and just feel blah for hours if I pulled a stunt like that now!
Now-a-days, these Whole Wheat Banana Pancakes are my go-to when I’m in the mood for pancakes, which is still pretty much every Sunday. Because they are made with healthier ingredients, I feel good after I eat them. They are naturally sweetened with ripe banana and a touch of honey, and topped with all-natural maple syrup. I like to use white whole wheat flour in this recipe, which is a milder whole wheat flour. It’s perfect to use in pancake and muffin recipes in lieu of all-purpose flour.
Mix the batter
One of the best parts of this recipe is you only need to dirty one bowl! Start by mashing one (1) very ripe banana in the bottom of a medium sized mixing bowl. Add the rest of the wet ingredients – you’ll need one (1) egg, almond milk, honey, vanilla extract, and coconut oil that’s been melted and cooled slightly. Mix those all together then add everything else. The dry ingredients consist of baking soda and powder, salt, cinnamon, and white whole wheat flour. (You can certainly use all-purpose flour here, if that’s what you keep on hand). Start by adding the baking soda, powder, salt, and cinnamon – and incorporate them well. Add the flour and mix until just combined, you don’t want to overmix. That’s it! Let the batter rest while you heat up your griddle.
Cook your pancakes
Heat a griddle to 325º F, and lightly grease with coconut oil or butter. Pour 1/4 cup of batter onto the skillet, and repeat until you run out of room or batter. I get eight (8) pancakes out of this recipe and I can fit them all on my griddle at the same time. Let the pancakes cook about 3-5 minutes, or the edges are dry and the little bubbles start to pop.
Flip over the pancakes and let finish cooking. About 2-3 minutes.
I like to top mine with all-natural peanut butter, sliced banana, and warmed maple syrup. Enjoy!
Whole Wheat Banana Pancakes
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 mashed ripe banana
- 1/2 tablespoon honey or maple syrup
- 1 large egg
- 3/4 cup unsweetened almond milk plus two tablespoons
- 1 tablespoon coconut oil melted and cooled
- pure maple syrup
- peanut butter optional
- sliced banana optional
- In a medium sized glass mixing bowl, mash one (1) very ripe banana. Add in one (1) egg and whisk well. Add the vanilla extract, almond milk, honey, and melted coconut oil. Mix very well.
- Add in baking powder, baking soda, salt, and cinnamon and stir until well combined. Add in the white whole wheat flour and stir until just combined. Do not overmix, a couple of lumps will be ok here. Let the batter rest for about 5 to 10 minutes.
- While the batter is resting, pre-heat your griddle to 325º. (Or place a large skillet over medium heat on your stovetop.). Lightly grease the griddle/skillet with coconut oil or butter. Pour 1/4 cup of batter onto the griddle. Repeat, leaving space between the pours for the pancakes to spread a little and so you can flip them.
- Let pancakes cook until the edges look dry and the bubbles pop on the top of the batter. Flip pancakes and let cook on the other side for about 2-3 minutes. Place 2 or 3 pancakes on your plate, top with maple syrup, peanut butter, and sliced banana. Enjoy!
- Dairy milk can be subbed for almond milk.
- Melted butter can be subbed for the coconut oil.
- All-purpose or regular whole wheat flour can be used. I have not tried it, but I am assuming a gluten free 1 to 1 flour substitute will work.
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