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


  • 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


  1. 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.

  2. Stir in the whole wheat flour, baking powder and salt until combined.

  3. 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.

  4. 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.

  5. Top with toppings of choice. I like to serve them with nut or seed butter and mashed berries.

Recipe 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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