Whole Wheat, Oatmeal, and Banana Pancakes

Whole Wheat, Oatmeal, and Banana Pancakes

289 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  amom2boys

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 pancakes

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (289)

Rate This Recipe
Suz
142

Suz

Quick tips - I omitted powdered milk, no biggie - Used all whole wheat flour (no all-purpose), still great - Blended quick oats to a flour-like texture and that worked perfectly - Rather than mashing banana, I just threw the egg, milk, banana and vanilla in the blender, mixed it all up and added it to the flour mixture, worked great. I have never been a whole wheat fan, but as I'm getting older and realize how important nutrition really can be, expecially with diabetes in the family, I am trying to just make better choices when possible and using less white flour and sugar is one of the big ones. This was my first whole wheat baking experience and I have to say they were not only much better than I thought they would be, they were FANTASTIC! I will be makng these often. Next time I may add flax seeds and/or protein power to add a little extra umph...probably won't even be able to tell

Sarah Jo
91

Sarah Jo

I made these according to recipe, only adding a little nutmeg and cinnamon and using lowfat buttermilk instead of plain milk. With most pancake recipes that use oatmeal, I let the batter sit on the counter for a bit before making the pancakes. My kids gobbled these up and asked for seconds! I didn't eat any myself, but they sure enjoyed them. I served them with Absolute Best Pancake Syrup, which is also from this site. There were a few leftover, so I froze them in freezer bags in two portions for my kids so all I have to do is heat them in the toaster the next morning. A+ recipe.

Michelle85wv
88

Michelle85wv

I thought these were awesome! I made a half-recipe since I was just cooking for my boyfriend and myself and it yielded 8 pancakes, 1/4 cup of batter each. To make them more healthy I used (for 3 servings) one egg white instead of the egg, 1.5 Tbsp applesauce instead of the oil, and skim milk. As others mentioned I added cinnamon and used a very ripe banana for mashing. With my substitutions the caloric content is about 195 calories per pancake and only 1g of fat, not bad! Thanks for the great recipe! I will be making these again!

More Reviews

Similar Recipes

Pumpkin Pancakes
(1,713)

Pumpkin Pancakes

Oatmeal Pancakes II
(557)

Oatmeal Pancakes II

Wheat Germ Whole-Wheat Buttermilk Pancakes
(394)

Wheat Germ Whole-Wheat Buttermilk Pancakes

Whole Wheat Sweet Potato Muffins
(134)

Whole Wheat Sweet Potato Muffins

Pumpkin Oatmeal
(100)

Pumpkin Oatmeal

Good-Morning Banana Nut Cereal
(39)

Good-Morning Banana Nut Cereal

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 54.7 g
  • 18%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Pancakes

>

next recipe:

Pumpkin Oatmeal