Nutrition Facts
Servings Per Recipe: 15
Serving Size: 1 serving
Amount Per Serving
Calories 88.1
Total Fat 1.0 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.3 g
Cholesterol 24.8 mg
Sodium 154.5 mg
Potassium 114.2 mg
Total Carbohydrate 17.2 g
Dietary Fiber 2.3 g
Sugars 3.8 g
Protein 4.1 g
Vitamin A 2.3 %
Vitamin B-12 3.1 %
Vitamin B-6 5.6 %
Vitamin C 2.9 %
Vitamin D 4.6 %
Vitamin E 0.3 %
Calcium 11.6 %
Copper 1.0 %
Folate 1.9 %
Iron 1.6 %
Magnesium 2.1 %
Manganese 1.3 %
Niacin 0.6 %
Pantothenic Acid 1.5 %
Phosphorus 7.5 %
Riboflavin 4.8 %
Selenium 1.2 %
Thiamin 1.2 %
Zinc 1.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Whole-Wheat Banana Pancakes

View the full Whole-Wheat Banana Pancakes Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Whole-Wheat Banana Pancakes

53 calories of Whole Wheat Flour, (0.13 cup)

14 calories of Banana, fresh, (0.13 medium (7" to 7-7/8" long))

11 calories of Milk, nonfat, (0.13 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

1 calories of Vanilla Extract, (0.07 tsp)

1 calories of Baking Powder, (0.27 tsp)

0 calories of Splenda No Calorie Sweetener, (0.20 tsp)

Nutrition & Calorie Comments  

Really simple and delicious. I used 2% milk and regular sugar because I already had them on hand. Moe than just a little pleased with the results....will definitely make again and try some of the suggestions given by other members especially the sliced strawberries soaked in OJ.
Added some cinnamon and walnuts--adds calories but very heart-healthy fats.
Light and fluffy, yet very filling. They need to be cooked a bit cooler than regular pancakes so they cook through. I omitted the sugar, thinking the banana would add enough sweetness, but they do need the additional sugar. Second time I made them I added cocoa powder. Sooooo good!
These turned out pretty good, I didnt have vanilla so I just doubled up on brown sugar, and I used almond milk. I cut the recipe in half and it was plenty for 2 people! I also added blueberries and Topped them off with warm boysenberry preserves and a drizzle of agave nectar and they were perfect :)
I pureed blueberries and bananas together, as suggested from another review and served with sugar free syrup. I made 1/4 cup size pancakes, so the rest of the batter-batched and will be freezing for another day!
I liked this recipe a lot. It was way too big of a batch for just me so I made half a batch and am going to freeze the leftovers. Trying it out with sugar free syrup and strawberries today :)
These were really good - I used fat free evaporated milk (that's all I had) and about 1/4 cup of applesauce. Also added cinnamon. Teenage son loved them!
I thought these were ok. I used whole milk instead, because I'm not use to non-fat/skim milk. I didn't want to use my Silk, thinking it would make it too sweet. I ended up adding a little more sugar and cinnamon. I won't be making this least I tried it.
I always love mixing up my recipes, but this one I hadn't thought of! I used 1 c whole wheat flour, 3/4 cup white flour and 1/4 cup ground flax, no sugar or sweetener; grated in a little nutmeg. Just ate them w/sliced strawberries, cool whip, and a tbsp of warmed up strawberry jam, YUUUM!
Tried this today, very good! But I made them into waffles. I did omit 1/2 the baking powder, no problem. Topped with strawberries in OJ. Yum! Used 2 tsp brown sugar. Used flax seed and wheat germ. Filled me up for hours! Froze all the extra. Easy peasy!!
Good pancakes but had to add double the vanilla and and I used 2Tablespoons of brown sugar to make them taste right.
This was great! I used Sucanat for the sugar substitute, and they turned out great. They're not overly sweet, which we liked, because the syrup does enough of that. We will definitely make these again!
Wonderful pancake recipe - light, fluffly healthy pancakes. I added 1 Tablespoon of cinnamon. I also used Splenda brown sugar as the sugar. I scooped them out with a 1/4 cup and made 18 pancakes.
These were tasty and easy to make! I added a little bit of salt and about 1/8 tsp of cinnamon for flavor. I also had a bit of banana left over, so I cooked them with a bit of maple syrup and used it to top the pancakes.