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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!

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sconehead August 11, 2012

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 :).

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jkolb_21410 September 07, 2012

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.

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healthy sponge July 19, 2012

These were very tasty---better than I thought they would be. I used all whole wheat flour, all milk (no water), and real egg. They were very good. I liked the addition of cocoa powder. My kids loved them, too, and I will be making again.

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Bobbin September 22, 2011

I must have done something wrong. They came out gooey, no matter how long I cooked them, the middle was underdone. I ate the edges which were more cooked and the flavor was good. But the texture, even there, was still somewhat goey. I did some chopped walnuts, but can't see how that could have affected the texture. Oh well.

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Whirley Mom September 11, 2011

Fabulous! I used real sugar instead of Splenda and all whole wheat flour, but followed everything else exactly. Absolutely delicious.

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kaschena October 23, 2010

Yum! I used milk for water, and an egg for the whites. Will make again.

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I Can't Believe It's Healthy October 16, 2010

I made the banana pancake w/ splenda but I used 1 egg instead of egg substitutes....mine were outdated......very tasty and good for you!!! Need to purchased sugar free syrup next time! Enjoy!!!

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coopie123 September 26, 2010

We love this recipe and make it often. I use real sugar instead of Splenda and higher fat milk, but follow it besides that. Very yummy, very moist. We don't even use syrup, we just pick them up and eat them - they're as good as most banana breads and not nearly as messy! Thank you so much!

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zentariana April 29, 2010

This was fantastic! Much healthier way to use up old bananas than banana bread! I used 3/4 c milk as I like a little thicker pancake. I found I could not taste the cinnamon or the cocoa very much so next time I think I will bump those up a bit. Definitely a keep! Thanks for posting this!!

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plus341 April 25, 2010
Low Fat Whole Wheat Banana Pancakes