Fluffy Whole wheat Banana Pancakes



Fluffy Whole wheat Banana Pancakes
Ready in 20 minutes : Serves 6 – 8 pieces


  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ⅔ cup milk of choice
  • ½ cup mashed ripe banana (from about 1 large banana)
  • 1 egg
  • 2 tablespoons maple syrup/honey
  • 1 ½ tablespoons oil
  • ½ teaspoon vanilla extract


  1. Mix the flour, baking powder, cinnamon and salt.
  2. In a separate bowl, combine the milk, mashed banana, egg, maple syrup, oil and vanilla.
  3. Pour the liquid mixture into the flour mixture and mix just until combined.
  4. Heat a nonstick skillet over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.
  5. If necessary, lightly oil the cooking surface, carefully wiping up excess with a kitchen towel.
  6. Using a ¼ cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.
  7. 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 ½-inch of the perimeter is matte instead of glossy).
  8. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
  9. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

Serving suggestions: enjoy with sliced banana, syrup, maple syrup or honey.

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