Whole Grain Banana Pancakes recipe

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¾ cup whole wheat flour
¼ cup almond meal
¼ cup old-fashioned oats
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
1 ripe banana, mashed
1 tablespoon canola oil

Nutrition Info

305.2 calories
carbohydrate: 42.8 g
cholesterol: 61.1 mg
fat: 10.6 g
fiber: 5.4 g
protein: 13.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 575.7 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -


  1. Preheat griddle to 375 degrees F (190 degrees C).

  2. Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.

  3. Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg, pour into flour mixture and stir until just combined into a lumpy batter.

  4. Pour batter 1/2-cupful at a time onto the hot griddle, cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

Recipe Yield

3 servings

Recipe Note

After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

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