Whole-Wheat Banana Pancakes
Simple banana pancakes made with whole-wheat flour, milk, egg, and olive oil for an easy breakfast.
By Moow Editorial ·
- A thoroughly mashed ripe banana gives the smoothest batter and the most sweetness.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 small pancakes (2 servings)
- Prep time: 10 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 small pancakes (2 servings).
- Calories: 250 kcal
- Protein: 8 g
- Carbohydrates: 29 g
- Fat: 12 g
- Sodium: 58 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 1 ripe banana
- 1 egg
- scant 1/2 cup (100 ml) milk
- 1 tbsp olive oil
- 4–5 tbsp whole-wheat flour
- 1 tsp baking powder
Directions
1. Mash the banana very thoroughly in a bowl. Whisk in the egg and milk.
2. Stir in the flour and baking powder, then mix in most of the olive oil until the batter is smooth.
3. Heat a nonstick skillet over medium heat and wipe it with the reserved olive oil.
4. Spoon in the batter. When bubbles appear and the underside releases, flip and cook until the center is set; repeat with the remaining batter.
Sources
Contains milk, egg, and wheat. Cook pancakes until their centers are fully set, and refrigerate leftovers within 2 hours.