Whole Grain Banana Pancakes

Whole Grain Banana Pancakes

17
Elizabeth B. 0

"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

20 m servings 305 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Not enough banana flavor.

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 ...

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 ...

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 sour...

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 ...

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

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

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 flavo...

My family really liked these pancakes. I took another reviewers suggestion and "soured" my milk by adding 2 Tbls of vinegar and let it sit for about 5 minutes before adding the other ingredient...

I am diabetic and use sugar substitute like Splenda and they are good! Do you have a section for people with Type 2 Uncontrolled Diabetes? My sugar runs TOO high every day, I take 5 oral meds (s...