My memories of pancakes are fond and not just because they’re a Saturday morning custom. While nearly effortless to make, large, fats fluffy pancakes make any meal really feel a lot more particular, no matter what the day nor time. You agree?
Okay just right — happy we’re at the same page.
These whole wheat banana bread pancakes job my memory of my favorite banana bread, a baked just right that I make at least once a week. I perfected them virtually 5 years ago when I sought after to transform my favourite bread right into a healthy, nutritious and comforting breakfast for you to nosh on every time deemed essential. After a couple of different variations of the recipe, this one used to be best possible in every means.
If you favor my blender banana oatmeal pancakes, these will probably be right up your alley. They’re nice for kiddos and so easy to make. Nothing improper with a bit banana bread pancake love for dinner both. We do it as soon as per week in our house — with eggs and a side of turkey bacon.
Oh and similar to another banana bread, I highly suggest these with a wholesome tablespoon of your favorite nut butter or some chopped nuts folded into the batter, possibly. It in reality doesn’t get any higher.
Everything you’ll want to make banana bread pancakes
These whole grain banana pancakes are filled with nourishing elements (hello, hearty whole grains) and feature the most productive, fluffy texture. They’re dairy free and extra special with melty chocolate chips in each bite. Here’s what you’ll want to cause them to:
- Whole wheat pastry flour: we’re packing in some whole grains by way of the usage of whole wheat pastry flour. This flour makes pancakes additional fluffy and delicious.
- Bananas: for that incredible banana bread flavor, in fact! Be positive to use very ripe bananas with a lot of brown spots to offer the pancakes their natural sweetness.
- Egg: you’ll want one egg in this pancake recipe.
- Spices: gotta have a marginally of cinnamon, nutmeg and salt for that comfy flavor.
- Almond milk: I really like to use unsweetened almond milk, but be at liberty to make use of any milk you’d like so that the pancakes have the right amount of moisture.
- Baking staples: you’ll also want baking powder and vanilla extract.
- Chocolate chips: those are not obligatory, but what’s life without chocolate chip pancakes? Feel loose to make use of dairy free chocolate chips, too.
Can I lead them to gluten unfastened?
I haven’t tested these whole wheat banana pancakes with a gluten unfastened choice, however you want to check out using a 1:1 gluten loose all goal flour. Otherwise, take a look at any such gluten free pancake choices:
How to make wholesome banana bread pancakes
- Whisk the dry. In a big bowl whisk in combination the flour, spices and baking powder.
- Mix the rainy. In a separate bowl combine together the entire rainy substances.
- Make the batter. Add the dry substances to the rainy and mix till just blended. If the batter looks too thick simply upload a little bit extra milk.
- Cook, flip & serve. Add 1/Four cup of batter at a time for your griddle, cook dinner and flip your banana bread pancakes. See beneath for all of my very best tips & methods!
A couple of key tips for fluffy banana bread pancakes
- If you need thinner pancakes, feel free to add a tablespoon or two extra of milk.
- Be sure not to over mix the batter as the pancakes may just turn out to be gummy.
- Cook your banana bread pancakes over medium heat so that they cook evenly. If you turn your pancakes and they appear to be cooking too speedy, simply to cut back the temp to medium-low so that they don’t burn. Get all of my guidelines & tricks (plus a video) on find out how to make the best pancakes here!
Make them forward of time
Yes, you'll be able to make those whole grain banana pancakes ahead of time and keep them heat within the oven! Simply position oven at two hundred levels F, then add pancakes to a baking sheet or oven-safe plate and position in the oven until able to serve.
Freeze them for later
If you want to make your banana bread pancakes ahead of time and serve them at a later date, you'll be able to place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then position them in freezer secure boxes or bags and freeze for up to 3 months. Once ready to reheat, merely upload pancakes to a plate and microwave for 30-60 seconds or until heat.
More pancake recipes you’ll love
Get all of our wonderful pancake recipes here!
I'm hoping you like these banana bread pancakes! If you are making them make sure you leave a comment and a score so I know the way you loved them. Enjoy, xo!
Whole Wheat Banana Bread Pancakes with Chocolate Chips
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Fluffy banana bread pancakes that taste precisely like a slice of your fav banana bread! These wholesome whole wheat banana pancakes are perfectly sweet, dairy unfastened and simple to make. The best breakfast or brunch recipe!
- 1 cup whole wheat pastry flour (or white whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup mashed banana)
- 1 egg, relatively overwhelmed
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk, plus more if vital
- Optional
- ¼ cup darkish chocolate chips
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In a big bowl, whisk in combination flour, baking powder, cinnamon, nutmeg and salt.
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In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and neatly mixed.
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Add dry ingredients to rainy elements and mix till simply blended. If the batter looks too thick upload just a splash more milk.
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Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium warmth. Drop batter through 1/Four cup onto skillet and unfold out a bit of with a spoon. Immediately add 5-7 chocolate chips to each pancake batter if the usage of.
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Cook till bubbles seem on most sensible, about 2 minutes. Flip muffins and cook dinner till golden brown on underside, 2 mins.
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Wipe skillet blank and repeat with more coconut oil (or butter) and last batter. You would possibly want to cut back the warmth after the second batch to stop burning. Serves 4, 2 pancakes every.
To make banana nut pancakes: fold in 1/Four cup chopped walnuts or pecans into the batter.
To freeze: position the pancakes on a baking sheet in order that they aren’t touching and position within the freezer for half-hour, then position them in freezer safe boxes or bags and freeze for as much as 3 months. Once in a position to reheat, merely add pancakes to a plate and microwave for 30-60 seconds or till heat.
Nutrition
Servings: 8 pancakes
Serving size: 2 pancakes
Calories: 241kcal
Fat: 5.4g
Carbohydrates: 44g
Fiber: 6.7g
Sugar: 12.6g
Protein: 5.3g
Recipe by: Monique Volz // Photography by way of: Sarah Fennel
This put up was initially printed in February 2017 and republished in August 2021.
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