Whole-Wheat Banana Pancakes

Whole-Wheat Banana Pancakes

4.4 of 5 (67)
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 88.1
  • Total Fat: 1.0 g
  • Cholesterol: 24.8 mg
  • Sodium: 154.5 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Whole-Wheat Banana Pancakes calories by ingredient
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A breakfast classic. A breakfast classic.
Number of Servings: 15


    2 medium, very ripe bananas, mashed
    2 c. nonfat milk
    2 eggs, beaten
    1 tsp. vanilla extract
    1 T. artificial sugar
    4 tsp. baking powder
    2 c. whole wheat flour


Mix bananas, milk, eggs, and vanilla in one bowl and set aside. In another bowl, mix dry ingredients. Slowly pour wet ingredients into dry ingredients. Spray a non-stick skillet with cooking spray. Recipe makes about 15 average sized pancakes. Serve with sugar-free syrup or fresh fruit.

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Member Ratings For This Recipe

  • Very Good
    7 of 7 people found this review helpful
    My whole family liked these, even my "I don't like wheat stuff" husband. I used Egg Beaters instead of real eggs to cut down the calories some and added cinnamon and a dash of nutmeg. Topped with sliced strawberries that had soaked in TBSP of OJ the night before. YUMMY. - 1/26/09

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious, I added some blueberries and cinnamon. Made enough to freeze for another day. Will definitely make again. Yumm - 3/6/13

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  • Very Good
    3 of 3 people found this review helpful
    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! - 12/6/14

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  • Incredible!
    1 of 1 people found this review helpful
    great with chocolate chip and bananas - 8/21/12

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  • Very Good
    1 of 1 people found this review helpful
    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 :) - 8/21/11

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