Whole Wheat Banana Pancakes Recipe

5 from 1 vote

Whole Wheat Banana Pancakes Recipe

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.

Prep Time10

Cook Time4

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 118kcal

Author: Andrea

Ingredients

1 cup + 2 Tbsp milk skim, 1% etc
1 Tbsp lemon juice
1/3 cup greek yogurt plain, vanilla or fruit
1 egg separated
1/2 cup ripe banana mashed
2 Tbsp brown sugar
3/4 tsp vanilla extract
1 1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Instructions

In a 2 cup 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.
Beat the egg white until stiff peaks form; set aide.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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.
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.

Notes

-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.

Nutrition