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Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes

Shalini Adams
A healthier but equally yummy alternative to regular pancakes!
Prep Time 10 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine American
Servings 2 people
Calories 424.5 kcal



  • 1 cup milk 240 g; room temperature
  • 1/2 tbsp vinegar or lemon juice 7 g


  • 1 cup whole wheat flour 120 g
  • 2 tsp baking powder double-acting
  • 1/4 tsp baking soda
  • 1/4 + 1/8 tsp salt
  • 1/2 tsp cinnamon powder


  • 1 large cage-free egg, beaten room temperature
  • 1 large banana, mashed well the riper the better
  • 1 tbsp butter, melted or oil 14 g
  • 1 tbsp sweetener: Sugarlite (a 50-50 blend of stevia and sugar), ground to a fine powder or sub 1-2 tbsp fine sugar, powdered jaggery or a bit of stevia
  • 1/4 tsp vanilla extract


  • extra butter or oil


  • First, combine the milk and vinegar or lemon juice in a bowl. Set aside. Your milk will curdle, which will help make your pancakes fluffier.
  • In a large bowl, whisk together your dry ingredients: whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Sift them if you would like even fluffier pancakes.
  • In another bowl, combine the beaten egg, well-mashed banana, melted butter, sweetener and milk-vinegar mixture.
  • Add the wet ingredients to the dry. Mix until just combined.
  • Let batter sit for 5 minutes so the whole wheat flour can absorb liquid and soften. If your batter seems too thick, add a little milk or water.
  • Over low heat, melt a little butter or add oil, around 1/2 tsp per pancake.
  • Drop ~1/4 cup of batter for each pancake.
  • When a few bubbles appear, flip the pancake over and cook for 1-2 more minutes.
  • Serve with banana slices, your favorite liquid sweetener then leave a comment below :-D


Serving: 3pancakesCalories: 424.5kcalCarbohydrates: 66.2gProtein: 12.3gFat: 15.2gFiber: 10.1g
Keyword banana, breakfast, healthy, hotcake, pancake, whole wheat
Tried this recipe?Let us know how it was!