Healthy Banana Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat banana pancakes made with Greek yogurt for protein and softness. These are hearty and filling for breakfast, with natural sweetness from banana and optional mix-ins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 cup (240ml) milk (dairy or nondairy), at room temperature
- 1/2 cup (115g) mashed banana (about 1 large ripe banana)
- 2 Tablespoons (28g) melted coconut oil or butter
- 2 Tablespoons (25g) packed light or dark brown sugar*
- 1/4 cup (60g) Greek yogurt*
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 91mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 48mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.