Banana Nut Pancakes

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Whole wheat banana nut pancakes taste like banana bread but in pancake form – the perfect breakfast for banana and pancake lovers!

Years ago before I knew how to make pancakes from scratch I always added a ripe mashed banana to my pancake mix. But making pancakes from scratch is so easy with ingredients you probably already have in hand. The potassium-rich bananas and fiber-rich walnuts, also high in omega-3 fatty acids, make for a super healthy breakfast. These easy banana pancakes are delicious when topped with maple syrup or your favorite pancake toppings. You might also enjoy these Flourless Banana-Nut Pancakes, Whole Wheat Pumpkin Pecan Pancakes, and Chocolate Chip Banana Pancakes.

How to Make Banana Nut Pancakes

Banana nut pancakes are super simple to make. Start with extra ripe, very brown bananas for the best results. There is no added sugar in these pancakes, so all the sweetness comes from the bananas.

Dry Ingredients: Combine the flour, baking powder, salt, and cinnamon in a bowl. You can use whole wheat or white whole wheat flour – both add a good dose of whole grains, protein, and fiber.
Egg Whites: Beat the egg whites until fluffy, which will help make your pancakes fluffy.
Wet Ingredients: Mix the milk, oil, vanilla, and mashed bananas, and then add the egg whites.
Mix: Combine the wet and dry ingredients and mix well, being careful not to overmix. Overmixing will make your pancakes tougher.

How to Meal Prep Pancakes

To meal prep these banana nut pancakes, divide them into containers and refrigerate them for three to four days. To reheat, microwave in 30-second intervals until heated through.

You can also freeze pancakes to pull out for an easy breakfast on busy mornings. Put them into four freezer-safe meal prep containers and freeze them for up to 3 months. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.

Pancake Variations:

Dairy Free Milk: Swap milk for almond milk, oat milk or any dairy free milk.
Spices: Add a dash of nutmeg.
Nuts: Sub pecans for walnuts, macadamia nuts or omit them if you prefer.
Toppings: Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey, agave or maple syrup.

More Breakfast Recipes You Will Love:

Banana Nut Pancakes

146 Cals
7 Protein
22 Carbs
4 Fats

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calling all banana lovers to these low fat, whole wheat banana nut pancakes, rich in potassium, fiber and flavor – tastes like banana nut bread in a pancake!

1 cup whole wheat flour, or white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts, optional
olive oil or butter flavor cooking spray

Mix all dry ingredients in a bowl. Beat the egg whites until fluffy.
Combine milk, oil, vanilla and mashed bananas in a bowl and mix until smooth. Add the egg whites and mix.
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
Heat a large ninstick skillet on medium heat.
Spray with oil to lightly coat and pour 1/4 cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, flip the pancakes.
Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.
Pancake Variations:

Dairy Free Milk: Swap milk for almond milk, or whatever milk you enjoy.
Spices: Add a dash of nutmeg.
Nuts: Sub pecans for walnuts, macadamia nuts or omit them if you prefer.
Toppings: Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey or maple syrup.

WITHOUT NUTS:
Calories: 129 • Fat: 2.5 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

Serving: 2pancakes, Calories: 146kcal, Carbohydrates: 22g, Protein: 7g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 209mg, Fiber: 3.1g, Sugar: 5g