Healthy Banana Pancakes with Whole Wheat Pastry Flour

Oooh… I love me some warm, fluffy, sweet and light easy banana pancakes! These whole wheat banana pancakes are made with whole wheat pastry flour, ripe bananas, cinnamon and a touch of honey, and they taste like warm banana bread in pancake form.

The batter mixes up in two bowls (or a blender), rests for 5 minutes and cooks on a griddle in minutes. Top them with fresh fruit and pure maple syrup for a cozy breakfast.

The Best Whole Wheat Banana Pancakes (Light and Fluffy)

I like to sneak in health to my recipes. I don’t think it’s a secret at this point, although I usually keep ingredients a secret from my innocent, hungry family. Poor souls! They never know how healthy they are actually eating. Muaaaahhhhh (my evil laugh… that’s my evil laugh).

My favorite meal, breakfast, is my first opportunity to fill their tummies (I have little kids, okay? Don’t judge my word choice.) with some nutrients. I’m all about comfort foods, and is there a better comfort food than whole wheat banana pancakes? You may not be a fan of whole wheat, but that’s because you haven’t tried whole wheat pastry flour yet! It will change your world.

I pretty much love anything with banana, especially warm banana bread like baked goods. Have you tried my banana muffins? I make them probably once a week. They’re a big hit here. Well, I just transformed these delicious muffins into banana whole wheat pancakes.

My kids like fresh strawberries and banana slices drizzled with yogurt or maple syrup. I also like spreading natural peanut butter on top with banana slices. They’re a favorite among my kiddos. However you decide to top them, I hope you enjoy these warm, fluffy and sweet banana wheat pancakes.

Why You’ll Love These Banana Pancakes

• Banana bread flavor. Ripe bananas, cinnamon and honey make them taste like a warm slice of banana bread.
• Light and fluffy. Whole wheat pastry flour keeps them tender, not heavy.
• Naturally sweetened. A little honey and ripe bananas are all the sweetness you need.
• Freezer friendly. A reader froze a bunch from a half batch for easy breakfasts later.

Ingredients You’ll Need

Here is what goes into these healthy banana pancakes and why. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: The secret to whole wheat pancakes that are still light and fluffy. It is milled from soft wheat, so it has less protein and forms less gluten than regular whole wheat flour. Regular whole wheat flour will make denser, heavier pancakes.
• Cinnamon: Adds warmth and that cozy banana bread flavor. A pinch of nutmeg is a nice addition if you like a little more spice.
• Baking powder: Gives the pancakes their rise and fluffy texture. Make sure it is fresh so the pancakes puff up on the griddle. Old baking powder is the most common reason for flat pancakes.
• Salt: A little salt balances the sweetness and brings out the banana flavor.
• Ripe bananas: Two ripe bananas, mashed. The riper they are, the sweeter and more flavorful your pancakes will be, so brown spots on the peel are a good thing.
• Eggs: Three eggs, lightly beaten. They bind the batter and help the pancakes rise and hold together when you flip them. Let them sit out for a few minutes so they blend more easily with the other wet ingredients.
• Honey: Sweetens the batter naturally and helps the pancakes brown to a golden color. Because honey browns quickly, it is one more reason to keep the griddle a little lower.
• Olive oil: Keeps the pancakes moist and tender. A light olive oil has a mild flavor that does not compete with the banana.
• Almond milk: The liquid that brings the batter together. Any milk you like will work. If the batter seems too thick to pour after resting, stir in a splash more milk.

How to Make Whole Wheat Banana Pancakes

1. Heat the griddle. Preheat your griddle to 325°F. A slightly lower temperature, between 300°F and 325°F, lets the whole wheat pancakes cook through without burning.
2. Mix the dry ingredients. Combine the flour, cinnamon, baking powder and salt in a large bowl and whisk well so the baking powder is spread evenly.
3. Mix the wet ingredients. Combine the bananas, eggs, honey, olive oil and almond milk in a separate bowl or in a blender until smooth.
4. Combine and rest. Add the wet ingredients to the dry and stir just until mixed together. A few lumps are fine. Let the batter sit for 5 minutes so the flour can absorb the liquid.
5. Cook the first side. Pour 1/4 cup of batter onto the preheated griddle. Watch for the top to start to slightly bubble. Then flip that baby!
6. Cook the second side. Once you’ve flipped the pancake, watch for the slight rise in the middle. Once you see the slight rise through the whole pancake and both sides are golden brown, they’re ready to be devoured!
7. Serve. Serve warm with fresh fruit and pure maple syrup. Keep finished pancakes warm on a plate in a low oven while you cook the rest.

Ways to Customize These Pancakes

• Peanut butter and banana. Spread natural peanut butter on top and add banana slices. It is a favorite way to top them and adds a little extra protein to breakfast.
• Berries and yogurt. Top with fresh strawberries, banana slices and a drizzle of yogurt.
• Add mix ins. Sprinkle blueberries, chocolate chips or chopped walnuts onto the batter right after pouring it on the griddle so they are spread evenly.
• Make them waffles. Love this flavor? Try the Whole Wheat Banana Waffles.

Whole Wheat Banana Pancakes FAQs

• Why are my pancakes burning before they cook through? The griddle is probably too hot. Whole wheat pancakes do best at a slightly lower temperature, between 300°F and 325°F.
• When should I flip them? Flip when the top starts to slightly bubble. After flipping, look for a slight rise through the whole pancake.
• Can I use regular whole wheat flour? You can, but the pancakes will be denser. Whole wheat pastry flour is what keeps them light and fluffy.
• Why let the batter rest? Resting for 5 minutes gives the whole wheat flour time to absorb the liquid, which makes the pancakes more tender.
• Can I freeze these pancakes? Yes. A reader made a half batch and froze a bunch. Cool them completely, freeze in a single layer, then store in a freezer bag. Reheat in the toaster or microwave.
• How do I store leftovers? Keep cooled pancakes in an airtight container in the fridge and enjoy within 3 to 4 days.
• Can I make a half batch? Yes. Halve every ingredient. For the eggs, beat 2 eggs together and use about three quarters of the mixture.

Easy Fluffy Banana Pancakes

These easy fluffy banana pancakes are made with whole wheat pastry flour, ripe bananas, cinnamon, honey and almond milk. They are light, sweet and taste like warm banana bread.

5 from 1 vote

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Ingredients

  

• 3 cups whole wheat pastry flour
• 1 tsp cinnamon
• 1 Tbs baking powder
• 1/2 tsp salt
• 2 ripe bananas mashed
• 3 eggs lightly beaten
• 1/4 cup honey
• 1/3 cup olive oil
• 2 cups almond milk

Instructions

 

• Preheat griddle to 325 F.
• Combine flour, cinnamon, baking powder, and salt in a large bowl.
• Combine bananas, eggs, honey, olive oil, and almond milk in separate bowl or blender.
• Add wet ingredients to dry. Stir just until mixed together. Allow batter to sit for 5 minutes.
• Pour 1/4 cup of batter on preheated griddle. Allow the top to becoming bubbly and then flip pancake until golden brown on each side.
• Serve with fresh fruit and pure maple syrup.

Made these pancakes? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing about your favorite toppings.

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