Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don’t even taste healthy!
Welcome to a new year. A fresh start. And a giant stack of healthy banana pancakes.
I made these banana pancakes on a day I was feeling extra productive. You see, I plan on sharing a bijillion healthy recipes with you this month and I got an early start preparing for Healthy January a few weeks ago.
I am not one to sacrifice great taste for health food, so if you’re looking for a treat to keep your tastebuds and your skinny jeans happy… you’ve come to the right place this month!
You may recall my Whole Wheat Oatmeal Pancakes posted last November. I have received so many emails about this pancake recipe! Who would’ve known pancakes would be so popular? Well, I’m happy they have taken the world by storm because that recipe? It’s a goldmine. They don’t even taste healthy! Kevin once made me a stack of them with chocolate chips and a drizzle of melted peanut butter. OH my gosh. Try it.
I got a little crazy the last time I made them and added some mashed banana. I played around with the recipe a few times to make sure they kept their fluffy, light texture. If there is one thing I dread in this world – it’s a rubbery, dense pancake. And parking tickets in the city of Baltimore.
Making these pancakes is actually really simple. There’s no crazy ingredients, no crazy sugar substitute/chemical stuff you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, mashed banana, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract (and banana) and is very lightly sweetened with brown sugar.
There are a few important notes about this pancake recipe that are so important to their texture and taste.
First, don’t leave out the brown sugar; your pancakes will not be good. They will taste like health food and you’ll never want to make them again. There is only 2 Tablespoons of brown sugar for the entire 8 pancake recipe. Not too shabby right?
Second, make sure you use an extra ripe banana. You’ll only need 1 banana for the pancake batter. And maybe another to serve on top. The banana I used looked like this, but was a tad browner. The browner the banana, the sweeter the banana. And the better your pancakes will taste.
Third, make sure you don’t overmix your pancake batter. Overmixing your pancake batter will result in dense, heavy pancakes. Or what I like to call hockey-puck-pancakes. You get the idea.
And last but not least? Make sure your griddle is HOT before adding the pancake batter! Here’s what I do: I preheat the griddle until drops of water evaporate immediately and dance when dropped onto it.
Oh! One more thing. Spray your pan or griddle between each pancake or batch of pancakes. You could use butter, but I always use nonstick spray when trying to keep breakfast on the healthier, lower-fat side.
Serve the pancakes plain with sliced bananas on top, or with a drizzle of pure maple syrup, homemade peanut butter, jam, a drizzle of honey, strawberry Greek yogurt (so good), apple butter, or this amazing stuff that tastes like a dream come true.
Here they are with a pat of all-natural peanut butter. Amazing.
While these whole wheat pancakes aren’t nearly as fluffy as my favorite buttermilk pancakes (you’ll find that recipe in my cookbook), they’re still incredibly soft and thick. I mean, just look how thick they are!
Tall stacks of soft, thick, whole wheat banana pancakes. This is pure healthy breakfast (or dinner!) heaven, you guys.
So if you’re looking for a fresh, healthy start to 2014 – this is your recipe! You’ll absolutely feel indulgent, but all you are eating is wholesome, good-for-you ingredients in pancake form.
I’ll take a large stack everyday of the year, please and thank you.
*Pancake batter is delicate. Any slight changes you make to this recipe will yield a different result; I suggest making the pancakes exactly as written or using the alternatives given.
Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don't even taste healthy! Recipe may be doubled for a large family.
Yield: 7-8 pancakes
Prep Time: 5 minutes
Total Time: 25 minutes
Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, coconut milk, or rice milk are OK.
*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Looking for more healthy ways to start 2014?
Skinny Strawberry Banana Milkshakes (3 healthy ingredients, wine glass optional…)
(you won’t miss the butter or oil!)
See more Healthy Choices
See more Breakfast ideas