January 13, 2021

The Best Fluffy Whole Wheat Banana Pancakes

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.

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!

A man pouring syrup on banana pancakes

Ingredients you'll need

  • Ripe banana: because, banana pancakes! The more brown spots your banana has, the better. This means more of the starches have converted to sugar, so it'll be easier to mash the bananas and they'll add more natural sugar to the pancakes!
  • Large egg: to bind the wet and dry ingredients, as well as add a source of protein and omega-3 fats.
  • Almond milk: a creamy, dairy-free alternative fortified with calcium, vitamin D, and heart-healthy fats. Feel free to use any milk you like!
  • Whole wheat flour: more nutritious than all-purpose flour, wheat flour retains all the parts of the kernel, which provides iron, many B vitamins, and calcium.
  • Cinnamon: optional but totally recommended! I love adding cinnamon to my pancakes, waffles, and smoothies for a boost of flavor and antioxidants!

A stack of fluffy whole wheat banana pancakes with a cut out of it

How to make fluffy 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!

Ingredients for banana pancakes in a bowl
Banana pancake batter in a bowl

Why these banana pancakes are the best

  1. They're made from whole grains: nutritional science recommends at least half of your servings of grains be whole grains. These banana pancakes are a great way to get in a serving of whole grains first thing in the morning!
  2. They're refined sugar-free: using overripe bananas is the trick, here. As bananas brown, their starches turn into sugar, which means no added sugar is needed for these pancakes! If you enjoy chocolate chips in your pancakes like my husband does, make sure to choose sugar-free chocolate chips like these ones!
  3. They're easily customizable: Tyler loves the classic chocolate chip pancakes, but I love adding creamy peanut butter and extra bananas on top! Fresh fruit, whipped cream, sugar-free maple syrup, and chopped nuts are all great options too.
  4. Make them into protein banana pancakes: since Tyler works out in the morning before breakfast, I always add a scoop of vanilla whey protein powder to the batter for a delicious recovery breakfast! This brand is the one we love. Use the code "KAPAI15" at checkout for 15% off your order!
  5. Meal prep for the week: I always double the recipe so Tyler has breakfast all week long. These Whole Wheat Banana Pancakes are so easy to make and easy to reheat! Simply store in an airtight container for up to 5 days, then reheat in the microwave or toaster.

A stack of whole wheat banana pancakes with bananas, cinnamon, and maple syrup on top

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.


Brooke Harmer













  • 1 large banana, ripe
  • 1 large egg
  • ¾ C almond milk
  • ½ Tbsp vanilla
  • ¾ C whole wheat flour
  • ½ Tbsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • ⅓ C sugar-free chocolate chips (optional)


  1. In a medium sized bowl, mash the banana until a puree forms. Whisk in the egg, milk, and vanilla until smooth.
  2. Gently fold in the whole wheat flour, baking powder, salt, and cinnamon into the wet batter until just combined.
  3. Heat a large skillet or griddle to medium heat and grease with cooking spray. Using a 1/4 cup measuring cup, pour pancake batter onto the heated skillet. Add chocolate chips if desired. Cook pancakes for 2-4 minutes until edges have set and bubbles have formed. Flip and cook an additional minute.
  4. Serve with desired toppings like yogurt, banana slices, extra chocolate chips, and sugar-free maple syrup!


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