My husband is a funny one. He tells me frequently that if it was possible, he would rather take a spoonful of grey paste that had all the nutrients he needed so he wouldn't have to eat. I guess mealtime is a chore for him?
It's quite ironic that he's MY husband though. Luckily, he grew up with a healthy diet and has learned to like a lot of foods since living abroad, so he eats most of what I make!
Seeing as he already thinks meals are a waste of time, I figured if I meal prepped his breakfasts for him, at least he would get something more nutritious than Frosted Flakes. So I got to work and developed a solid breakfast that he absolutely loves: Whole Wheat Banana Pancakes!
One of the reasons I love this recipe is because you only need one bowl! So really, step by step directions are just a formality, but they also help prove this recipe really is perfect for ANY day of the week, not just weekends.
First, mash the banana. I've done this with a potato masher and a fork, and honestly, I prefer a fork. It's easier to use and easier to clean. Either way, the banana should resemble a chunky puree (it tastes better than it sounds).
Next, add the egg and the vanilla. I find it easier to combine the egg with the batter prior to adding the milk, but you can add all the remaining liquid ingredients at the same time too. (The picture below shows two eggs because I doubled the recipe.)
Add the milk, then whisk (with your fork!) to combine. The liquids will be very thin. Be careful not to splash out of the bowl!
Lastly, fold in the dry ingredients. No need to grab another bowl, just mix them in!
Now, turn on the skillet or griddle. I know it seems weird, but the batter needs time to thicken, and the perfect amount of time is how long it takes to heat the griddle. I do this with most of my other pancake and waffle recipes, and it's the best trick!
I know you guys will love these delicious pancakes! They're fluffy, healthy, and easy to make, even on busy mornings before work or school.
If you try these Whole Wheat Banana Pancakes, be sure to leave a star rating and review below so other readers know how you liked them, then tag me on Instagram @kapaicooking and save the recipe to Pinterest! I love seeing my recipes in your homes. Happy baking!
These Whole Wheat Banana Pancakes are made with ripe bananas, whole wheat, and almond milk for a fluffy, healthy, and easy breakfast! They're also naturally dairy-free and refined-sugar free. Double this recipe for a great meal prep breakfast.
Nutrition facts are a calculated estimate of 3 pancakes, not including chocolate chips or any toppings.
Serving: 3 pancakes / Calories: 169 / Fat: 3.1g / Saturated Fat: 0.5g / Carbohydrates: 30.3g / Fiber: 4g / Sugar: 4.7g / Protein: 6.8g
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