Banana Whole Wheat Pancakes

The fresh banana slices cooked into the pancake batter make these instant family favorites. Serve with fresh fruit, nut butter, or a berry topping.


  • cups whole wheat flour (may use 1/2 cup unbleached)
  • teaspoons Rumford's Baking Powder
  • 1/4 teaspoon salt
  • tablespoons honey , agave nectar, or maple syrup
  • 1/4 cup egg whites
  • cups Milk non-fat, almond, rice or soy
  • tablespoons oil , canola or olive
  • medium bananas sliced


In a large bowl sift together flour, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350 degrees. Pour or scoop the batter into the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. 

Nutritional data

Yield: 12 servings
Serving Size: 1 pancake
Calories 180 | Fat 6g | Sodium 220mg | Total Carbs 29g | Fiber 4g | Protein 3g

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