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Whole Grain Banana Pancakes

Whole Grain Banana Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Elizabeth B.

Elizabeth B.

After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat griddle to 375 degrees F (190 degrees C).
  2. Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
  3. Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
  4. Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
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Reviews

Sarah Jo
16

Sarah Jo

2/19/2013

I make this recipe only I use wheat germ instead of almond flour. I also like to use buttermilk or "soured" milk. This is one of our favorite pancake recipes--it always turns out fluffy with a wonderful texture. NOTE: Because this recipe calls for wheat flour and oats, let the batter sit for fifteen minutes before using so that it has time to soak up some of the liquid and fluff up.

Holiday Baker
4

Holiday Baker

2/21/2013

We are not much of a pancake eating family, but I like to try new recipes, occasionally, especially if they are healthy. I rate this a 5 for healthy. It is made with all whole grains and has no refined sugar. Although, I had to use an emulsion blender to get the banana fully blended. However, taste, its not bad but would be better with strawberry or other fruit topping or whipped cream. It just needs something. Also, wasn't too sure how I felt about the almond flour. The submitter referred to it as a crispiness, I thought it was more of an after texture with the almond bits. I would opt to not add that on a similar recipe, even though it is healthy protein. Only change I made was using white whole wheat flour. I got 7 pancakes.

jstzim
2

jstzim

8/31/2013

These were wonderful. I used organic unbleached flour because it's what I had, but plan to use wheat germ next time to replace the almond meal.I doubled the oats, halved the salt, used milk soured with lemon juice. I let the batter rest 15 minutes as suggested. My husband and I both loved them.

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