Whole Wheat Banana Nut Pancakes are classic weekend breakfast. They taste just like Banana Nut bread, except they are good for you. Please don’t tell my kids.
These Whole Wheat Banana Nut Pancakes are modified from the Banana Pancakes at 100 Days of Real Food. It was one of the first recipe I made using white whole wheat flour. I was skeptical. And just knew that my kids would turn up their noses at whole wheat pancakes. They didn’t even notice. It really did open my eyes to the possibility that eating well doesn’t have to taste bland or boring.
I try to share lots of recipes that you can double or triple, eat today and freeze for later. Whole Wheat Banana Nut Pancakes meet that criteria with flying colors. I always make enough for my family to eat fresh of the griddle, enough to put some in the fridge to heat up during the week, plus enough to freeze for next time they want some and I don’t feel like cooking. See how that works – one episode of standing by the griddle, one set of dishes to wash, and my whole family has breakfast 3 times. (Or lunch or dinner. Don’t judge me.) I also love that this recipe is made with pantry staples and the bananas I would have had to throw away had I not frozen them. Check out the post on freezing bananas here.
We use maple syrup for pancakes. Not that I don’t love the taste of pancake syrup, because I do. Maple syrup is also more expensive than pancake syrup. (Thankfully it only requires only a fraction of the amount). At some point in trying to feed my family healthier food, I made the choice to read the back of the pancake syrup bottle in my pantry.
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.
Bleck. If you have never read the ingredient list on your pancakes, I apologize for bursting that bubble.
If you are looking for more yummy things to cover in maple syrup, give these Healthy Whole Wheat Waffles a try. They are delicious and my go to waffle recipe. These Blueberry Ricotta Pancakes with Lemon Zest will change your pancakes forever. You will never know how delicious and fresh whole wheat pancakes can taste until you give them a try.
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp honey
- 2 large eggs lightly beaten
- 1 3/4 cups milk
- 2 tbsp butter, melted extra if you plan to coat the griddle before cooking
- 2 ripe bananas, mashed if using frozen, thaw on your counter before mashing
- 3/4 cup pecans or walnuts, chopped
- 100% pure maple syrup for serving
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make a well in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix.
- Gently fold the mashed bananas and nuts into the batter with a spatula.
- Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle or a 1/4 cup measuring cup. (My griddle is very well seasoned. I actually don't have to use butter to keep it from sticking when I use my griddle.)
- When the pancakes have begun brown on the bottom, flip them over to cook the other side.
- Serve with warm maple syrup. And don't forget to freeze the leftovers for another day!