Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes

Whole wheat banana pancakes. My go-to pancakes that are sweetened with fruits and high(ish) in protein.

I rarely make pancakes at home. It’s not because I don’t like them (I really do!), but it’s because I love my regular oatmeal so much, that I rarely feel like eating something different. Once in a while though, usually on the weekends, I crave pancakes. Enter these whole wheat banana pancakes.

Whole Wheat Banana PancakesPancakes are often a high-carb meal that’s low in protein. Plus, they’re often made with low-fiber flours. The diabetes dietitian in me cringes a little at the thought of eating that for breakfast. Instead, I made my pancakes with 2 eggs and soy milk. There’s one egg per serving, which offers a good little dose of protein. Then, I top them with peanut butter. These pancakes are also made with whole wheat flour, which of course increases the fiber. Finally, instead of drizzling them with syrup, I serve them with mashed fruit.

You see? Pancakes can make for a balanced breakfast.

Finally, this recipe serves two, which is perfect for Shaun and I. If you’re serving them to a family, simply double the recipe!

Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes

The most simple pancakes, ready in 20 minutes. These banana pancakes are perfect for 2 people. Serve them with nut or seed butter and fruit for a delicious, sugar-free breakfast.
Course Breakfast
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 2 large eggs
  • 1 medium banana, overripe
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • Pinch of salt

Instructions

  • In a medium bowl, mash the banana very well. Whisk in the eggs, soy milk and vanilla until smooth. Alternatively, you can add all the ingredients in a blender.
  • Stir in the whole wheat flour, baking powder and salt until combined.
  • Melt butter or margarine in a skillet over medium-high heat. When hot, pour some of the batter, according to your desired pancake size. I made 5 pancakes, using about 1/4 cup of batter each.
  • Cook about 3 minutes on each side, or until golden and cooked through. The pancakes will be golden and almost crispy on the outside and soft on the inside.
  • Top with toppings of choice. I like to serve them with nut or seed butter and mashed berries.

Notes

You can use any milk in this recipe, ideally unsweetened. I used unsweetened soy milk.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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