Healthy Banana Pancakes
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Course
Breakfast
Healthy Banana Pancakes
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt fine grain
- 1/2 teaspoon baking soda
- 1/2 cup banana mashed ripe
- 2 egg
- 1 cups whole milk yogurt plain
- 3/4 cup milk whole
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter melted and cooled
Sliced bananas, for serving
Fresh berries, for serving
Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flours, oats, chia seeds, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the mashed banana and eggs. Then whisk in the yogurt and milk. Using a spatula, add the wet ingredients to the dry ingredients, stirring and folding to combine. Stir in the melted butter. Don't overwork the batter here. It should be a bit lumpy with no large pockets of dry ingredients.
- Preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter on the hot skillet. I can get 3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook on the other side for an additional minute, until golden. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F covered with a clean kitchen towel.
- To serve, top each stack of pancakes with sliced bananas, fresh berries and drizzle with maple syrup. Enjoy warm!
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