Whole Wheat Banana Oat Pancakes
Whole Wheat Banana Oat Pancakes
Ingredients
For the Pancake Batter
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ripe banana, large, mashed
- 1 cup milk
- 1 egg, large
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For Cooking and Serving
- 1 tablespoon butter, melted, for greasing
- maple syrup, as needed, for serving
- fresh banana slices, as needed, for serving
- 1/2 cup berries, fresh, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, mash the ripe banana thoroughly with a fork. Whisk in the milk, large egg, maple syrup, and vanilla extract until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min
- 4
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with a portion of the melted butter.
⏱️ 3 min
- 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges look set.
⏱️ 3 min
- 6
Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through.
⏱️ 2 min
- 7
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, greasing the griddle as needed between batches.
⏱️ 10 min
- 8
Serve immediately with additional maple syrup, fresh banana slices, and berries, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Wheat Banana Oat Pancakes
Ingredients
For the Pancake Batter
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 ripe banana, large, mashed
- 1 cup milk
- 1 egg, large
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For Cooking and Serving
- 1 tablespoon butter, melted, for greasing
- maple syrup, as needed, for serving
- fresh banana slices, as needed, for serving
- 1/2 cup berries, fresh, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, mash the ripe banana thoroughly with a fork. Whisk in the milk, large egg, maple syrup, and vanilla extract until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
⏱️ 2 min - 4
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with a portion of the melted butter.
⏱️ 3 min - 5
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges look set.
⏱️ 3 min - 6
Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through.
⏱️ 2 min - 7
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter, greasing the griddle as needed between batches.
⏱️ 10 min - 8
Serve immediately with additional maple syrup, fresh banana slices, and berries, if desired.
⏱️ 1 min