Oooh… I love me some warm, fluffy, sweet, and light easy banana pancakes!
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 chose.) 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. There a big hit here. Well, I just transformed these delicious muffins into banana whole wheat pancakes.
SO home recipes for banana pancakes can sometimes be tricky. You have to pick the right temperature on your griddle and also know the signs when your pancakes are ready to flip. You want to set your griddle to a little lower temperature (300 F to 325 F) and also look for when your pancake starts to slightly bubble. Then flip that baby!
Once you’ve flipped the pancake, you want to watch for the slight raise in the middle of your pancake. Once you see the slight rise through the whole pancake, they’re ready to be devoured! Can you see the rise in the pancakes below?
Now the only thing left is to decide what you want on top! 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. However you decide to top them, I hope you enjoy these warm, fluffy, and sweet banana wheat pancakes.
Whole Wheat Banana Pancakes
- 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
- 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.