Best Whole Wheat Protein Banana Pancakes Recipes

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WHOLE WHEAT BANANA PANCAKES



Whole Wheat Banana Pancakes image

These banana pancakes are so fluffy, no one will guess they're made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.

Provided by Cookie and Kate

Categories     Breakfast

Time 20m

Number Of Ingredients 11

1 cup white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder (not baking soda!)
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2/3 cup milk of choice*
1/2 cup mashed ripe banana (from about 1 large banana), plus another banana for slicing on top
1 large egg
2 tablespoons maple syrup or honey, plus more for serving
2 tablespoons melted unsalted butter or coconut oil
1/2 teaspoon vanilla extract
Optional toppings: sliced banana, maple syrup, peanut butter or almond butter

Steps:

  • If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
  • In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
  • If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
  • Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
  • Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
  • Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
  • Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Nutrition Facts : ServingSize 2 pancakes (nutrition information based on pancakes made with almond milk, no toppings), Calories 312 calories, Sugar 13 g, Sodium 260.1 mg, Fat 11.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.6 g, Protein 8.2 g, Cholesterol 82.4 mg

WHOLE WHEAT BANANA PANCAKES



Whole Wheat Banana Pancakes image

This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.

Provided by Chris E.

Time 30m

Yield 8

Number Of Ingredients 14

1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups milk
2 large eggs, separated, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
2 medium bananas, thinly sliced
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Steps:

  • Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
  • Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
  • Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g

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