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Healthy Banana Pancakes Recipe

Healthy Banana Pancakes are made with whole wheat flour, ripe bananas, Greek yogurt, and cinnamon for a soft, fluffy breakfast.
Ready in just 25 minutes.
Perfect for meal prep or a healthy family breakfast
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 1½ cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg room temperature
  • 1 cup milk dairy or non-dairy
  • ½ cup mashed ripe banana about 1 large banana
  • 2 tablespoons melted coconut oil or butter
  • 2 tablespoons packed light or dark brown sugar
  • ¼ cup Greek yogurt
  • 1 teaspoon pure vanilla extract

Optional Add-Ins

  • ½ cup chocolate chips
  • ½ cup chopped walnuts
  • Fresh blueberries
  • Sliced bananas

Instructions
 

  • In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt until evenly combined.
  • In a separate bowl, whisk together the egg, milk, and mashed banana until smooth. Add the melted coconut oil, brown sugar, Greek yogurt, and vanilla extract, then whisk until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing the batter. A few small lumps are perfectly fine and will help keep the pancakes light and fluffy.
  • If desired, gently fold in chocolate chips, chopped walnuts, blueberries, or your favorite mix-ins.
  • Heat a lightly greased griddle or large nonstick skillet over medium heat.
  • Pour about ¼ cup of batter onto the hot skillet for each pancake.
  • Cook for approximately 2 minutes, or until bubbles begin forming around the edges and the surface starts to look set.
  • Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
  • Transfer the cooked pancakes to a baking sheet in a 200°F (93°C) oven to keep warm while cooking the remaining batter.
  • Serve the Healthy Banana Pancakes warm with your favorite toppings

Notes

Whole wheat pastry flour can be substituted for an even softer texture.
Maple syrup, honey, or fresh fruit make excellent toppings.
Greek yogurt adds protein and keeps the pancakes moist, but sour cream can be used if needed.
For dairy-free pancakes, use plant-based milk and dairy-free yogurt.