Banana Whole Wheat Pancakes

Can't wait for this breakfast.

The fresh banana slices cooked into the pancake batter make these instant family favorites. Serve with fresh fruit, nut butter, or the Berry Topping. 


  • 2 cups whole wheat flour (may use 1/2 cup unbleached)
  • 4 teaspoons Rumford's Baking Powder
  • 1/4 teaspoon salt
  • 3 tablespoons honey , agave nectar, or maple syrup
  • 1/4 cup egg whites
  • 2 cups Milk non-fat, almond, rice or soy
  • 4 tablespoons oil , canola or olive
  • 3 medium bananas sliced


In a large bowl sift together flour, baking powder and salt. Make a well in the center and pour in the milk, eggs, honey, and oil; mix until smooth. Heat a lightly oiled skillet or griddle to 350 degrees. Pour or scoop the batter into the skillet, using approximately 1/4 cup of batter for each pancake. Place 4 slices of banana in each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. 

Total time35 min
Prep5 min
Cook30 min
Yield12 Servings

Nutritional data

Serving Size: 1 pancake

Total Carbs29g
  Dietary Fiber4g

Recipe Analysis powered by ESHA Food Processor


Agave nectar has a smaller effect on blood sugars, so if you have diabetes, try using it in this recipe, instead of honey or maple syrup.