Whole Wheat Banana Pancakes Recipe

A stack of whole wheat banana pancakes with sliced bananas and strawberries on a plate.

5 from 1 vote

Whole Wheat Banana Pancakes Recipe

Everyone will fall in love with these Whole Wheat Banana Pancakes! Light, fluffy, and made with whole grains, they’re the best guilt-free start to your day.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 117kcal

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 tablespoons brown sugar
3/4 teaspoon 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 aside.
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 cup of batter into the pan (2 at a time in a large skillet) and cook for 2 minutes. 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 by using Greek yogurt with fruit in it.

STORE leftover pancakes in a Ziploc bag or airtight container in the fridge for up to 3 days. Make sure the pancakes have cooled completely before storing them to prevent condensation.

For longer storage, arrange the pancakes in a single layer on a baking sheet, FREEZE until solid, then transfer to a freezer-safe bag; they’ll stay good for up to 2 months. To REHEAT, warm them in the microwave, a toaster, or a toaster oven set to 300 degrees Fahrenheit until heated through.

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