Prep 15 mins
Cook 5 mins
These low fat whole wheat banana pancakes are low in calories and fat, but not in taste. If you like, you can add blueberries (I recommend wild blueberries, you can buy them frozen and put them directly into the batter frozen). I haven't tried the pancakes with both blueberries and the cocoa powder, so you may want to remove the cocoa powder from the recipe below if you add blueberries. (New addition: I tried them with double the cocoa and using frozen raspberries and they were even better. I broke the frozen raspberries up into smaller pieces after adding them to the batter.) I've actually never used sugar in this recipe--I've always used Splenda. If you prefer thicker pancakes, you can lessen or eliminate the water in the recipe completely. My kids (5 and 2) like to help with this recipe. I have them each mash one of the bananas, and then pour half of the wet ingredients into each of their bowls to mix. Then, when they're added to the dry ingredients, they each get a turn to mix them into the dry ingredients. Also note: I really like vanilla; if you don't, reduce it to 1/2 tsp. FYI--My wife and I lost 45 lbs each recently, and this is one of the recipes I made regularly during our diet.
- 3⁄4 cup whole wheat flour
- 1⁄4 cup unbleached all-purpose flour
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup water
- 1⁄2 cup skim milk
- 2 ripe bananas
- 2 egg whites or 1 egg substitute
- Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
- Mash the bananas.
- Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
- Combine the wet and dry ingredients and stir.
- Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
- Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.
Delicious!! I made these this morning for breakfast and everyone loved them. I used 2 tsp truvia instead of sugar, all whole wheat flour, one whole egg and all skim milk. They baked up light and fluffy and delicious! I will definitely be making these again! We always have bananas on hand and I like that they don't have oil in them. I also will be sending this recipe to my brother who is a banana pancake fan! Thanks for a great recipe!
I doubled the recipe bc I wanted to have leftovers for my 2 yr old to snack on during the day. My family of 4 ate all of them and asked if we can have these more often. They absolutely loved them :).
I made these pancakes pretty much identical to the recipe with the only difference being 1 c whole wheat flour instead of 3/4 whole wheat and 1/4 white. They tasted great and cooked perfectly. I topped them with some sliced strawberries. I usually make pancakes using cottage cheese and either oats or whole wheat flour but the banana was a nice change.