Description

These whole wheat banana pancakes are made with protein-packed Greek yogurt, sweet banana, and hearty whole wheat flour. For best taste and texture, see success tips above and avoid making any ingredient substitutions.

Ingredients

1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 large egg, at room temperature

1 cup (240ml) milk (dairy or nondairy), at room temperature

1/2 cup (115g) mashed banana (about 1 large ripe banana)

2 Tablespoons (28g) melted coconut oil or butter

2 Tablespoons (25g) packed light or dark brown sugar

1/4 cup (60g) Greek yogurt

1 teaspoon pure vanilla extract

Optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)

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Instructions

In a large bowl, preferably with a pour spout, whisk the flour, baking powder, cinnamon, and salt together until combined. Set aside.
In another large bowl, whisk the egg, milk, and banana together. Add the oil, brown sugar, yogurt, and vanilla extract and whisk until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
Cover and store leftover pancakes in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.

Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet.

Milk: I usually make these with unsweetened vanilla almond milk, but any milk (dairy or nondairy) works fine.

Brown Sugar: I tested this recipe without the sugar and the pancakes tasted pretty bland, so I don’t recommend skipping it. Feel free to substitute with the same amount of honey or maple syrup or use 3 Tablespoons of coconut sugar.

Yogurt: I use plain 0% Greek yogurt. Regular yogurt, any milk fat, and your choice of flavor works.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Griddled
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 253
Sugar: 8.4 g
Sodium: 177.3 mg
Fat: 8.6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 5.1 g
Trans Fat: 0 g
Carbohydrates: 39.2 g
Fiber: 4 g
Protein: 7.9 g
Cholesterol: 39.1 mg