Whole Wheat Banana Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole wheat pancakes built on mashed banana, topped traditionally with peanut butter and sliced bananas for extra protein and fiber. A wholesome, satisfying breakfast ready in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder (not baking soda!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- ⅔ cup milk of choice*
- 1/2 cup mashed ripe banana (from about 1 large banana), plus another banana for slicing on top
- 1 large egg
- 2 tablespoons maple syrup or honey, plus more for serving
- 2 tablespoons melted unsalted butter or coconut oil
- 1/2 teaspoon vanilla extract
- Optional toppings: sliced banana, maple syrup, peanut butter or almond butter
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 121mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 49mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.