Whole Wheat Banana Pancakes
Healthy small batch pancake recipe made with white whole wheat flour and banana. These will fill you up without weighing you down.
Prep Time10 mins
Cook Time10 mins
- 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.