Banana Bread Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
Breakfast just got a whole lot sweeter.
  • 2 cups whole wheat pastry flour or white wheat flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon
  • 2 large ripe bananas, mashed
  • ⅔ cup lowfat buttermilk
  • 1 Tbsp vanilla
  • 2 Tbsp coconut oil, melted and cooled
  • ⅓ cup walnuts, chopped
  1. In a large bowl, whisk together the flour, baking soda, salt, brown sugar, white sugar, and cinnamon.
  2. In a separate medium bowl, mash the bananas against the side of the bowl with the back of a fork. Whisk in the buttermilk, vanilla, and coconut oil.
  3. Add the wet ingredients to the dry and mix to combine. Fold in walnuts.
  4. Heat a griddle or nonstick skillet over medium-high heat. Add the batted in heaping ¼-cup scoops to the hot griddle or skillet and heat 3-4 minutes before flipping. Cook an additional 1-2 minutes. Serve hot.
Recipe slightly adapted from Chef in Training
Nutrition Information
Serving size: 2 pancakes Calories: 294 Fat: 9.8 Carbohydrates: 51.7 Sugar: 16.3 Sodium: 514 Fiber: 6.7 Protein: 6.2 Cholesterol: 1
Recipe by Prevention RD at