These delicious healthy banana pancakes are made using whole wheat flour and yogurt for a fluffy texture and contain no added sugar. Ready in minutes!
These healthy banana pancakes are a delicious and easy way to use up ripe bananas the whole family will love. They are super fluffy and moist and really easy to make. The pancake batter is ready in only about 5 minutes.
Making pancakes from scratch is quick, easy and fun. Homemade pancakes are also a lot more nutritious than pancakes made using a ready made mixture, as you decide what ingredients to use.
Healthy banana pancakes ingredients
These banana pancakes are sweetened by a fair amount of mashed ripe banana so there was no need to add any sugar into the batter. They are made using yogurt, in addition to the milk. I find that this combination produces fluffier pancakes with a tiny bit of tang (which works really well in most pancake recipes).
I used regular whole wheat (wholemeal) and added a bit of melted butter into the mix.
Step-by-step recipe instructions
1.In a bowl combine the flour, baking powder, bicarbonate of soda, cinnamon, turmeric (if using) and pinch of salt. Stir with a whisk and set aside.
2. Combine the mashed banana with the melted butter. In another bowl whisk together the eggs, milk, yogurt and banana mash until well combined.
3. Combine the wet and dry ingredients stirring only until the flour is no longer visible. The batter should be lumpy.
4. Heat up a little oil (or use oil spray) and ladle the batter onto the pan spreading a little to form round pancakes. Cook over a fairly low heat (so the pancakes have enough time to cook inside) for about 3 minutes until bubbles appear on top, then turn over and cook for 2 more minutes. Use approx. 2 tsp of oil per batch. Do not overcrowd the pan (3-4 pancakes using a large pan).
5. Serve immediately with a drizzle of maple syrup, knob of butter, chopped bananas or other fruit.
Serving suggestions
These healthy pancakes with banana are delicious with a drizzle of maple syrup, knob of butter, chopped banana or fresh berries, homemade fruit compote, chocolate raspberry sauce or orange pancake sauce.
Top tips for making whole wheat banana pancakes
- Use very ripe bananas to naturally sweeten the batter.
- I used a bit of turmeric for added colour and goodness but you can omit this ingredient.
- Batter: Do not overstir the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large pan.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
Substitutions
- Flour: I used regular whole wheat flour but you can use white whole wheat or a combination of whole wheat and plain/all-purpose flours. For a gluten free option use buckwheat flour.
- Yogurt: Use thick natural yogurt, Greek yogurt, Skyr or quark.
- Butter: Use vegetable oil instead if preferred.
You might also like
- Healthy Blueberry Pancakes
- Healthy Pumpkin Pancakes with Buttermilk
- Quinoa Pancakes with Buttermilk
- Polish Style Apple Pancakes
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
If you make these whole wheat banana pancakes I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Healthy Banana Pancakes Recipe (Whole Wheat)
Ingredients
- 2 medium bananas ripe, mashed
- 2 large eggs
- 120 ml milk
- 5 tbsp natural yogurt
- 1½ tbsp butter melted
- 120 g whole wheat flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ⅔ tsp cinnamon optional
- ⅙ tsp turmeric powder optional
- ⅕ tsp fine sea salt
- Vegetable oil or oil spray for frying approx. 2 tsp of oil per batch
Instructions
- In a bowl combine the flour, baking powder, bicarbonate of soda, cinnamon, turmeric (if using) and pinch of salt. Stir with a whisk and set aside.
- Combine the mashed banana with the melted butter. In another bowl whisk together the eggs, milk, yogurt and banana mash until well combined.
- Combine the wet and dry ingredients stirring only until the flour is no longer visible. The batter should be lumpy.
- Heat up 1 tablespoon of oil and ladle the batter onto the pan spreading a little to form round pancakes. Fry over a fairly low heat (so the pancakes have enough time to cook inside) for about 3 minutes until bubbles appear on top, then turn over and cook for 2 more minutes. Do not overcrowd the pan (3-4 pancakes using a large pan). Serve immediately.
Notes
- Use very ripe bananas to naturally sweeten the batter.
- I used a bit of turmeric for added colour and goodness but you can omit this ingredient.
- Batter: Do not overstir the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large pan.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
- Flour: I used regular whole wheat flour but you can use white whole wheat or a combination of whole wheat and plain/all-purpose flours. For a gluten free option use buckwheat flour.
- Yogurt: Use thick natural yogurt, Greek yogurt, Skyr or quark.
- Butter: Use vegetable oil instead if preferred.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Wow tumeric is an unusual ingredient to see in a pancake, but a super ingredient at that 🙂 Thanks for linking with #CookBlogShare
Thanks Hayley:)
Oh wow tumeric is a incredibly healthy-these look wonderful x
Thanks Vicki! They were great:)