Whole Grain Banana Pancakes Recipe - Allrecipes.com
Whole Grain Banana Pancakes Recipe
  • READY IN 20 mins

Whole Grain Banana Pancakes

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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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Footnotes

  • Cook's Note:
  • If omitting banana or syrup, add 1 to3 teaspoons of sugar to dry ingredients, to taste.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Apr 08, 2015

Not enough banana flavor.

 
Feb 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.

 
Aug 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.

 
Feb 24, 2013

I made this according to the recipe, but I think next time I would add a little more oatmeal and use buttermilk. These do have a great flavor, but they do need a little sweetness. I'm sure my granddaughters will inhale these. I did make mine a little smaller than called for, but that's just because of my "audience." Thanks for the recipe!

 
Nov 01, 2014

Yum!! We tried adding peanut butter chips to some and chocolate chips to some. All were excellent!

 
Oct 09, 2013

I used nonfat vanilla Greek yogurt instead of milk, doubled the oats, and added 1/8 cup of honey. Delicious.

 
Jul 07, 2013

I subbed wheat germ, added cinnamon, and let the mixture sit 10 minutes or so (thanks Sara Jo!). I also used quick oats. The result was fluffy, moist but hearty pancakes with a mild banana flavor. Next time, I'll add more banana (not mashed up as much), more cinnamon, leave out the canola oil, and use sour milk. I topped with a fresh blackberry sauce which suited the pancakes great, but the possibilities are endless. Plain honey drizzled on top, chocolate chips mixed into the batter, blueberry sauce....they are also great plain!

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 576 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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