Healthy Banana Pancakes
These whole wheat banana pancakes are made with protein-packed Greek yogurt, sweet banana, and hearty whole wheat flour. For best taste and texture, see success tips above and avoid making any ingredient substitutions.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 cup (240ml) milk (dairy or nondairy), at room temperature
- 1/2 cup (115g) mashed banana (about 1 large ripe banana)
- 2 Tablespoons (28g) melted coconut oil or butter
- 2 Tablespoons (25g) packed light or dark brown sugar*
- 1/4 cup (60g) Greek yogurt*
- 1 teaspoon pure vanilla extract
- optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)
Steps
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In a large bowl, preferably with a pour spout, whisk the flour, baking powder, cinnamon, and salt together until combined. Set aside.
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In another large bowl, whisk the egg, milk, and banana together. Add the oil, brown sugar, yogurt, and vanilla extract and whisk until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
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Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
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Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
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Cover and store leftover pancakes in the refrigerator for up to 5 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| and 1/2 cups | 1 | Rp 35.000/kg | Rp 3.500 |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| ground cinnamon | 1 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
| large egg | 1 | - | - |
| 1 cup | - | - | |
| 0.5 cup | - | - | |
| 2 tablespoons | - | - | |
| 2 tablespoons | - | - | |
| 0.25 cup | - | - | |
| pure vanilla extract | 1 teaspoon | - | - |
| optional | 2 cup | - | - |
*Estimated market prices, may vary by region
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