Whole Grain Banana Pancakes

Whole Grain Banana Pancakes

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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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20 m servings 305 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 19 Ratings

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.

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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!

Excellent. Didn't have milk but had almond milk. Tasted great. This week I cooked a peeled apple with steam and the substituted it for the banana and added some cinnamon. Ooooohhh yeah,

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...

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