Low Fat Whole Wheat Banana Pancakes

"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."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
20mins
Ingredients:
12
Yields:
10-15 pancakes
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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 :).
     
  3. 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.
     
  4. 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.
     
  5. 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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Tweaks

  1. 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!
     
  2. These pancakes were AWESOME!!! Even my DH who doesn't like Splenda or whole wheat flour (LOL) loved them and wished I had made more. I followed the recipe except I used 3/4 c 1% milk and 1/4c water (more milk since my toddler would eat them) and used a whole egg. I also used multigrain flour instead of whole wheat and after I sifted it I added back the bits. These didn't need anything on them they were great. Even my 21 month old ate 2!!! :)
     
  3. My family really enjoyed these. I changed it just a bit to make it more healthful. I only used whole wheat flour that I too shifted. I have cut out non naturally occurring sugar from my family's diets so I substituted honey for the sugar. I found making sure the bananas were really mushy. I think this helped to cook straight trough. I also added just a bit more water to make it runnier so they were not so think. This too helped to make it not mushy. Lastly as a twist I added Sunspire Grain Sweetened Semi-Sweet Chocolate Chips. To top it all off, , we used a nice berry honey that is more buttery tasting then clover like. I think this is better than maple syrup for taste with these as well. Hope this is helpful for others that are avoiding artificial and processed sugar.
     

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