Banana Pancakes

Speaking of bananas in my previous post compelled me to post this surprisingly delicious pancake recipe that I enjoyed with my family (and friend) this weekend (along with cheese eggs and berry syrup).  I say surprisingly because I certainly have tried some healthy, whole-wheat pancake recipes that I would never try again.  This simple, yet yummy recipe, was a pleasant surprise that I hope you can enjoy with you and yours in the future.

Banana Pancakes

Servings: 8 pancakes


    • 1 cup whole wheat flour


  • 1/3 cup rolled oats, ground using a food processor (optional)
  • 2 tsp baking powder
  • 3 tsp brown sugar
  • 1 pinch of salt
  • 2 very ripe bananas, mashed (about 1-1/4 to 1-1/3 cups)
  • 1 large egg, beaten
  • 1 cup milk (cow, soy, or almond)
  • 1 tbsp vegetable oil
  • 2 tbsp unsweetened applesauce


  1. Preheat a lightly oiled griddle to 250-300 degrees F. If using a skillet, set the burner to medium heat.  Banana pancakes can burn easily so the cooking temperature should be slightly lower than what you use for other pancakes.
  2. In a medium bowl, mix the flour, oats, baking powder, sugar, and salt.
  3. In a larger bowl, mix the bananas, egg, milk, and applesauce.
  4. Fold the flour mixture into the banana mixture until just combined. Don’t overmix.
  5. Ladle batter onto the griddle/skillet. When bubbles rise to the uncooked surface of the pancakes and break, flip the pancakes. Serve immediately.

Mixed Berry Syrup
Servings: approx. four ½ cup servings

1 ½  cup of mixed berries (frozen or fresh)
¾ cup sugar
1 ½ cup water


  1. If using frozen berries, quickly thaw them in the microwave
  2. Combine berries, water, and sugar
  3. Bring to a boil
  4. Simmer for up 15 min
  5. To thicken, simmer for up to 30min and cool in the fridge.

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