Healthy Banana Bread Pancakes

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healthy banana bread pancakes

My pancakes are not your box-ready, add water variety. They are packed with wholesome ingredients to fuel you for the day. Breakfast is my favorite meal of the day, so it is fitting for this to be my first contributed meal for you and your family.

Banana Bread Pancakes

Bananas – we go through them like a pack of apes. I find myself buying 8+ in a bunch alongside a bag of overripe. They are not only a breakfast staple in our home, but one of the most delicious ways to sweeten naturally. I like using simple, healthy ingredients. The closer it is to its God-given form, the better.

1C Whole Grain Flour
1C Old Fashioned Oats
1T Baking Powder
2T Brown Sugar
1/2t Cinnamon
1/4t Salt
¼ C Chopped Nuts (Optional, but they really give the cakes great texture and full flavor. I like walnuts.)

2 Eggs
1 ½C Milk (I use almond, cow will substitute fine)
2 very ripe bananas (should be about a cup, you may need to add more or less milk depending on measurement)
1t Vanilla

Coconut oil for pan (or other non-stick product)

Mix dry ingredients in a bowl. Heat a griddle on Medium Low. Add wet ingredients. Mix until just incorporated. Adjust heat to Low, melt about a ½ T of coconut oil in pan. Ladle batter onto griddle and cook about 4-5 minutes in each side. Add more oil and repeat until batter is gone.

banana pancakes batter

Because of the density of these pancakes, it’s important to cook slow. If the pan is too hot, the outside will burn before the inside is cooked.

banana bread pancakes cooking in the pan

Toppings we love include, maple syrup, strawberries, honey, peanut butter… today we topped with a homemade strawberry jam from a dear friend.

Makes 12 Pancakes

beautiful banana bread pancakes

{To Simplifiy: I use one bowl for all mixing. It is important to mix dry ingredients first, then incorporate the wet. Also, I like to minimize the measuring tools I use. I use the 1 Cup scoop for mashing my banana (this also gives you an idea of how much more milk you might need to add) and whisking my eggs. Then I use the ¼ C scoop as my batter scoop to get nice, uniform pancakes.}

{Stock Up: This recipe can easily be doubled. I like to put a dozen in the freezer. For a quick, healthy breakfast, just pop them in the toaster to give them a crisp, fresh from the pan taste. They also make a great afternoon snack. My kids love them with peanut butter}

Testament on the taste factor from a six-year-old, “Awesomely Awesome!”


3 Comments on Healthy Banana Bread Pancakes

  1. Linda
    July 9, 2014 at 6:01 PM (3 years ago)

    These sound amazing, Jerilynn!! I can’t wait to try them! 🙂

  2. Sheryl
    July 10, 2014 at 7:42 AM (3 years ago)

    We tried these today and they’re delicious! I think they’ll be added to the breakfast rotation. Thanks for the recipe!

    • Katie Bennett
      July 10, 2014 at 8:34 PM (3 years ago)

      I’m so glad to hear it!

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