Home ยป Banana Wheat Germ Pancakes

Banana Wheat Germ Pancakes

Banana Wheat Germ Pancakes 1

I do quite a bit of grocery shopping for work. Trust me, it’s one of my least favorite parts about my job. The grocery store in heels? Nooooo thank you. I am cut from the cloth of I-didn’t-even-get-out-of-my-jammies-to-grocery-shop. And make-up? Meh, whatever is leftover from the day before, if any. It’s just not an activity I enjoy. At all. I might as well be comfortable when tortured with the task.

Yesterday was slightly more exciting, however. A new Meijer opened in South Haven, Michigan and it has been THE talk of the town for months…years, even.

Banana Wheat Germ Pancakes 2

Firstly, I may not hate grocery shopping as much if I could do it mid-day when everyone else is working.

Secondly, new Meijers make my local Meijer look rather shabby. The produce at this new Meijer was...dreamy. I hope it stays clean and nice and way over-staffed. But, I think we all know that will quickly change. Things never stay new for long.

Banana Wheat Germ Pancakes 3

I purchased lots of groceries -- food a cooking demo last night and my diabetes cooking class on Wednesday. Some for home, too (SALES!!). We'll be making these pancakes at my diabetes cooking class...because, well, they were awesome. Between the banana and the flax, the flavor was so unique -- and the fiber...lots of fiber. And all that baking powder? I was skeptical, but these pancakes were beyond fluffy. I ate them every day for 5 days straight.

Wheat germ is a tricky ingredient to sneak into recipes, but pancakes are a no-brainer. Up the nutrition in your breakfast and enjoy!

Banana Wheat Germ Pancakes 4

Banana Wheat Germ Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 7 (3 pancakes each)
Great flavor with a little added fiber punch!
  • 2 cups whole wheat pastry flour or white wheat flour
  • 1 cup all-purpose flour
  • ¼ cup wheat germ
  • 6 Tbsp sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 bananas, mashed + enough unsweetened vanilla almond milk to make 2½ cups total
  • ¼ cup canola oil
  • 4 eggs
  • 1 tsp vanilla extract
  1. Preheat griddle over medium heat (350 degrees on an electric griddle).
  2. Whisk together flours, wheat germ, sugar, baking powder, and salt in a large bowl.
  3. In a second large bowl, mash bananas using the back of a fork and transfer to measuring cups; add enough unsweetened almond milk to total 2½ cups of banana/milk; whisk well. Whisk in oil, eggs, and vanilla.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Spray your griddle with nonstick cooking spray, if needed. Ladle the pancakes one by one onto the griddle. Cook 2-3 minutes or until bubbles rise across the surface of the pancakes; flip and cook until golden on the bottom.
Recipe slightly adapted from Crazy for Crust
Nutrition Information
Serving size: 3 pancakes Calories: 380 Fat: 12.3 Carbohydrates: 59.1 Sugar: 14.4 Sodium: 806 Fiber: 6.1 Protein: 10.3 Cholesterol: 106

 Three days left of this hectic week…bring it ooooon.

Be well,


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  1. jenn@slim-shoppin
    May 13, 2014 / 8:01 am

    Shopping would be my favorite part of your job

  2. Biz
    May 13, 2014 / 1:19 pm

    Yep, baking powder is the key to fluffy pancakes – let the batter sit 15 or 30 minutes if you have the time – it makes them supa fluffy – the baking powder gets to do all its magic while the batter sits.

    Cannot wait to make it – and I am like my twin sister Jenn – that would be my favorite part of your job – except I’d slip on my gym shoes before heading in! ๐Ÿ˜€

    • Nicole, RD
      May 14, 2014 / 6:48 am

      Biz…this is super last minute, but if you might be free to grab coffee on Friday, Saturday, or Sunday of this week – I’d love to! I’m going to be in OP with a fairly wide open calendar and gosh darn it, it’s time we meet!

  3. Samantha Angela
    May 21, 2014 / 9:28 am

    I find grocery stores to be getting bigger and bigger and busier and busier. Or is that just me?
    I prefer to shop in the smallest grocery stores in my area…even if that means paying more. I just can’t be bothered to spend all that time going up and down massive aisles to find one or two items.

  4. Sandy
    May 21, 2014 / 11:09 am

    I have been following your blog for a while, but this this one of the first times posting. I just wanted to say I LOVE the healthy alternative recipes I get, and that you break down the nutritional content at the end. As for the pancakes, I have never thought to add almond milk to them but am definitely going to try that for breakfast tomm!

    • Nicole, RD
      May 21, 2014 / 11:41 am

      Thanks so much, Sandy! These are great…I have no doubt you’ll enjoy them ๐Ÿ™‚

  5. Sonya baird
    July 16, 2015 / 8:10 am

    If I have crazy mornings and I just want to be able to pop a pancake in the toaster. Could I make a bunch toss them in a freezer zip lock and leave them in the freezer?

    • Nicole Morrissey
      July 16, 2015 / 7:23 pm

      Sonya, that should work great – yep! Just make sure to put a layer of parchment or something between the pancakes so they don’t stick together when freezing.

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