Go Back
+ servings

Whole Wheat Cinnamon Banana Pancakes

Whole Wheat Cinnamon Banana Pancakes are the ultimate comfort breakfast. The caramelized banana center surrounded by pancake batter with warm spices is a next level flavor combo.
No ratings yet
Servings: 8
Author: Catherine McCord
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes

Ingredients  

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 tablespoon wheat germ
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1 cup whole milk
  • 1 tablespoon oil, plus more for greasing the pan
  • 1 banana, sliced

Instructions 

  • Whisk the first 4 ingredients in a large bowl.
  • Whisk the egg, milk and oil in a separate bowl.
  • Pour the wet ingredients into the dry ingredients and whisk until combined.
  • Heat a non stick pan or cast iron pan to medium heat. Pour a little oil in the pan and take a paper towel to evenly coat the pan (make sure not to overly grease the pan).
  • Place a banana slice in the pan over low/medium heat then pour 1-2 tablespoons of batter over the banana slice to make one pancake. Cook on one side until tiny bubbles start appearing (3-4 minutes) and it firms up. You can make several pancakes in the pan at once.
  • With a spatula, gently loosen the pancakes and flip them over. Continue to cook until they appear firm and cooked through.
  • Cool and serve.

Notes

To Freeze: Allow to cool, then place in ziploc bag, label and freeze. When ready, pop them into a oven at 300 for 10 minutes or until warmed through or defrost in fridge for 24 hours then heat in a dry pan.

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Cholesterol: 15mg | Sodium: 40mg | Fiber: 1g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!