I am a great lover of pancakes. They are a must-have for me and my family over the weekends. It has become some sort of tradition for us.
I like my pancakes fluffy and moist on the inside with lots of my favorite syrup which is chocolate syrup.
There is something about having pancakes for breakfast that just tends to make my mornings better. Could be the great taste or just how energized I feel afterward.
I’ve been trying to eat healthier of late and as much as I love pancakes, I strive to make them as healthy as possible for me and my family.
I have tried these whole wheat pancakes and you’d be glad to know that my family doesn’t love them any less. They especially liked how golden and fluffy they were on the outside and moist on the inside.
Why this recipe works
It takes me about 30 minutes for me to make a stack of pancakes that will feed my family. On a weekend morning, we love making fresh pancakes because no one is rushing to school or work.
The name itself spells out the nutritiousness of these pancakes. Made of low-fat and whole wheat and loaded with mashed banana fruit! These pancakes keep you full longer because of the special ingredients used to prepare them.
Rich in flavor and texture
Bananas are natural sweeteners in any recipe, their sweet flavor makes the pancakes taste delicious. The pancakes will be extremely soft and moist as bananas increase the moisture in the pancake mix.
If you are curious like me, you experiment a lot in the kitchen. I have tried making my pancakes with various types of fruits but banana pancakes remain my number one option.
Below is how you can make your own healthy low-fat whole wheat banana pancakes to enjoy with your entire family.
Wheat Wheat Banana Pancakes Ingredients.
This recipe calls for ingredients that are readily available in your pantry, let's have a look at some of the ingredients that are key in this recipe.
Whole wheat flour - Whole wheat flour contains the bran and germ making the texture of the flour coarser than refined flour.
According to the Mayo Clinic website, eating whole wheat has numerous health benefits! Whole wheat provides a rich supply of fiber, which may aid bowel movement eliminating constipation.
This flour helps control cholesterol levels, and blood pressure and may lower the risk of diabetes.
In case you are not so keen on using whole wheat flour, the normal white all-purpose flour will work just as nicely and will give you the same great taste.
Bananas are the most popular fruit all around the world. If you have plenty of brown spotted bananas and you're wondering what to do with them, whip them up in this pancake mix.
Bananas are naturally sweet and fruity in flavor. They are rich in minerals and fibers as well. I enjoy our Bob Evans Banana bread and strawberry banana milkshake too! Hmm …bananas!
The reason they are my number one is that the bananas are mashed right into the batter and you can literally taste them with every single bite.
My simple hack with this recipe is to simply use really ripe bananas because they tend to blend in much better and taste even sweeter.
Low-fat milk has very little fat content safe for your heart you know, The non-fat milk actually makes the pancakes lighter and fluffier.
This common ingredient is very important in this particular recipe. Bananas and whole wheat can be unpleasantly dense if more air is not introduced to the butter.
So do not forget to add common baking powder, we are not making crepes remember 🙂
Mashing the ripe Bananas until soft.
Whisk the milk, egg, and vanilla extract, add milk and the mashed Bananas.
Scoop ¼ cup of your mixture onto the griddle.
Cook for 3 mins on each side.
How to Make Low-Fat Wheat Banana Pancakes.
The recipe is simple enough for little hands to help you with a little of your guidance. Here is how to make delicious healthy low-fat wheat banana pancakes.
In a small bowl, mash the ripe bananas until they are soft. Set it aside and sprinkle some lemon juice if you can. Whisk the egg until fluffy, add milk and vanilla extract in a medium bowl.
Mix your dry ingredients together and add your milk mixture to them ensuring you stir well. Fold your mashed bananas into the mixture. Do not over-mix the pancake mix.
On a heated griddle coated with cooking spray or oil, scoop ¼ cup of your mixture and pour it onto the griddle. Do this for each pancake.
Allow the pancakes to cook for 2-3 minutes on each side. Only flip the pancakes when bubbles appear and the edges are golden.
FAQ Healthy Low Fat Whole Wheat Banana Pancakes
Can I freeze these healthy pancakes?
Oh yes, wrap each pancake with plastic wrap or parchment paper, place them in a freezer-friendly bag, and freeze. They can freeze for 2 months. This works if you are making a large batch of pancakes during meal prep.
How should I store leftover pancakes?
It is seldom to find some leftover pancakes in my house! 🙂, but in case you have any, make sure to store it in an airtight container and place it in the refrigerator. If left at room temperature, the pancakes will lose the moisture and harden.
Are they really a healthier version of pancakes?
Most definitely yes! These pancakes have no butter at all, so you can enjoy them without wondering just how many calories you are consuming per serving.
Substituting the normal white all-purpose flour with whole wheat flour is also a healthier option. In this recipe, we’ll use nonfat milk instead of whole milk thus eliminating unnecessary fat.
Resist the temptation of over-mixing. Oh yes, pancakes can be rubbery and chewy if over-mixed.
Always remember to check the freshness of your ingredients, especially your leavening agents, in this case, baking powder. Stale baking powder will give you undesirable results.
If you tried this Healthy Low Fat Whole Wheat Banana Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Healthy Low Fat Whole Wheat Banana Pancakes
- 3 medium Bananas Ripe
- 1 cup Whole wheat flour
- 1 ½ tsp. Baking powder
- 1 Large. Egg
- 1 cup Milk Non-fat
- ¼ tsp. Salt
- 1 tsp. Vanilla Extract
- In a small bowl, mash the ripe bananas until they are soft. Set it aside.
- Whisk the milk, egg, and vanilla extract in a medium bowl.
- Mix your dry ingredients together and add your milk mixture to them ensuring you stir well.
- Fold your mashed bananas into the mixture.
- On a heated griddle coated with cooking spray or oil, scoop ¼ cup of your mixture and pour it onto the griddle. Do this for each pancake.
- Allow the pancakes to cook for 2-3 minutes on each side. Only flip the pancakes when bubbles appear and the edges are golden.