Fluffy Whole Wheat Banana Pancakes
Prep time
Cook time
Total time
These light and fluffy whole wheat banana pancakes take breakfast to a whole new level! You'd never guess that they are healthy! 100% whole wheat, no butter, low sugar and a little added protein.
Yield: 8 pancakes
  • 1 c. + 2 tbsp. milk (skim, 1% etc.)
  • 1 tbsp. lemon juice
  • ⅓ c. Greek yogurt (plain, vanilla or fruit)
  • 1 egg, separated
  • ½ c. ripe mashed banana
  • 2 tbsp. brown sugar
  • ¾ tsp. vanilla extract
  • 1ΒΌ c. whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  1. In a 2 c. glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled. Add the greek yogurt, egg yolk, mashed banana, brown sugar and vanilla extract, whisk until combined.
  2. Beat the egg white until stiff peaks form; set aide.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until a few dry spots remain. Fold in the egg white.
  5. Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
-Any kind of fruit can be added to these pancakes, or you can add flavor to these by using a Greek yogurt with fruit in it.

Recipe source: adapted from my Buttermilk Pancakes & from Sally's Baking Addiction
Recipe by Life Made Simple at https://lifemadesimplebakes.com/fluffy-whole-wheat-banana-pancakes/