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These whole wheat banana pancakes are made with bananas, whole wheat flour, and plant-based milk. These eggless pancakes are a great savior and make excellent n healthy breakfast. Try this delicious and healthy breakfast this weekend.
Whole wheat banana pancakes are my childhood favorite. If you are looking for some healthy pancake recipes, probably you have landed on the right page. This staple breakfast is made with whole wheat (not plain flour) which is a much healthier option as compared to plain flour (refined flour).
Whole Wheat Banana Pancakes
Using whole wheat gives the power of whole grain to the dish. Though the pancakes won’t be as fluffier as refined flour ones, it will be a more fiber-rich breakfast in the morning.
This is an eggless and vegan banana pancake recipe that you will just love. You can make with regular milk or with vegan milk as per your choice. However this recipe calls for vegan plant-based milk.
Ingredients for Whole Wheat Banana Pancakes
There are no fancy ingredients. All are readily available ingredients of your pantry. So don’t need to do any extra planning to make these pancakes.
No fermentation, no soaking, no preparation. This is an instant breakfast recipe. Altogether it takes less than 30 minutes to make the serving of 10 – 12 pancakes (servings for 4).
Basic ingredients used are wheat flour, ripe bananas, non-dairy milk, vanilla extract, baking powder, brown sugar, or maple syrup. A pinch of baking powder makes the pancake fluffier and helps the pancake to rise.
For flavor add a pinch of salt and a pinch of cinnamon powder for extra flavors.
Add milk of any type like regular milk, full-fat milk, vegan milk, or even buttermilk or yogurt of your choice. Here I have taken vegan milk.
However these pancakes are not gluten-free though as we are using whole wheat flour. But you can replace the flour with gluten-free substitute like buckwheat flour, chickpea flour, etc. I will share those gluten-free pancake recipes soon.
Toppings: Take some chopped bananas with peanut butter or maple syrup or some chocolate chip and banana slices.
I had a topping of chocolate syrup, sliced bananas, and choco chips. Add some nut butter or Nutella to your toppings.
It was a heavenly combo for me and for my 5 yr old kid. He thoroughly enjoyed these yummy chocolaty banana pancakes. Plus it’s healthy and filling also.
The choice of toppings can be vast in fact. You can add anything you love. Some chopped fruits, berries or dried fruits, etc.
How to make banana pancakes?
In a mixing bowl mash ripe bananas. Add jaggery powder or brown sugar (or honey or maple syrup).
Now add little milk and give it a nice stir. Now add wheat flour and baking powder, a pinch of salt, cinnamon powder, vanilla essence.
Mix all ingredients thoroughly. Add little milk at a time while whisking the batter to smooth. The batter should be thick flowing consistency and lumps-free.
Don’t over mix else the pancakes will be dense and not fluffy ones.
Heat pan or griddle. Grease it with oil or ghee. Now pour 1 ladle of batter. Don’t overcrowd the pan. Make in a batch of 1 – 2 pancakes.
Cover with a lid and keep on medium flame for some time. Flip and cook both sides till cooked. Drizzle or spray some oil when flipping sides. Repeat for all.
Now serve with your favorite toppings and some sliced or caramelized bananas.
Tip to make oil-free banana pancakes use a non-stick pan or griddle. Or just grease the pan once with a tissue.
Recipe Card for Whole Wheat Banana Pancakes
Whole Wheat Banana Pancake
- 2 ripe banana
- 2 – 3 tbsp choco chips
- 1/4 cup chocolate syrup
- Take a mixing bowl.
- Mash ripe bananas in the bowl.
- Add sugar/ jaggery, little milk and mix it well.
- Add in a pinch of salt, cinnamon powder, vanilla essence. Give a nice stir.
- Now add wheat flour and baking powder and rest of milk.
- Pour little milk at a time while mixing to make the batter lumps free.
- Then mix well to make a thick flowing consistency batter.
- If required add in little more milk if the batter is too thick.
- Heat a pan or griddle.
- Grease it with butter or ghee.
- Now pour a ladleful of batter.
- No Need to spread it at all.
- Keep it on medium flame. Cover for a minute.
- Then flip it to the other side and cook till both sides are equally cooked and turns brown.
- Drizzle some oil from sides.
- Remove once done and repeat it for all.
- Serve with toppings.
- Don’t over mix the batter else it will not be fluffy.
- Make a lump-free batter.
- Don’t spread the batter after poured on griddle.
Read my healthy breakfast recipe collection here.
If you are looking for some healthy breakfast options, please read similar recipes like upma, vegetable upma, pinwheel samosa, aloo pyaz poha, aloo matar poha, gobi paratha, aloo paratha, aloo kachori, bread roll, spinach corn sandwich, cheesy potato sandwich, masala dosa sambar, sattu porridge , tomato omelette, whole wheat dosa, atte ka chila, etc on blog.
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