Whole Wheat Banana Nut Pancakes

Healthy Banana Pancakes with Pecans are the perfect whole grain treat for breakfast or brunch. Make this delicious banana pancake recipe for your family this weekend! 

The way to my teenage son's heart is through sports and pancakes. As long as he is kicking a soccer ball or watching a football game, he is one happy kid.  He also is happy when I make him pancakes.

I love making a big brunch on Saturday or Sunday morning. It is not unusual to catch him eating six of cinnamon roll pancakes or a huge plate of buttermilk waffles. 

No matter what time of day it is, breakfast might be my son's favorite meal.  If he could,  he would probably eat breakfast for dinner every night. While he loves his pancakes stuffed with chocolate chips or laced with cinnamon and brown sugar, I like to make things a little healthier sometimes.

How is this Banana Nut Pancake Recipe healthy? 

These Healthy Banana Pancakes with Pecans are stuffed with whole grain flour, flax seed, bananas and pecans. They also contain canola oil rather than butter or shortening. 

They are a bit more nutritious than pancakes made with white flour and chocolate chips. This recipe is by no means low calorie but does contain some wholesome ingredients especially good for growing teenagers that are very active.  

I love the denser texture of these healthy banana pancakes. Only a little syrup is needed and they are quite filling. The one thing I always do is make extras to have in the freezer. It is easy to freeze pancakes for another day. They can be reheated in the microwave for an easy and quick breakfast.

Ingredients Needed for this Healthy Banana Pancake Recipe

• Whole wheat flour - Whole wheat flour still contains nutritious bran and germ.
• White flour - Regular all-purpose flour works well.
• Ground flaxseed - Flaxseed is high in fiber and omega-3 fatty acids. 
• Sugar - fine sugar works best in this recipe but use whatever you have on hand.
• Baking powder
• Baking soda
• Salt
• Low-fat buttermilk - No buttermilk? Add 1 Tablespoon of white vinegar to each cup of milk and let sit for 3-5 minutes. 
• Canola oil - feel free to substitute olive oil for a fruiter taste. Any type of vegetable oil will work in this recipe.
• Eggs - I prefer large eggs that are brought to room temperature.
• Bananas - Store overripe bananas in the freezer to use in recipes. 
• Pecans - You can also use walnuts or really any nuts you prefer. 

7 Tips for Making the Best Banana Pancakes

Pancakes are a favored choice for breakfast but they aren't always foolproof. No one enjoys gummy, heavy pancakes. They should be light and airy and full of flavor. Follow these tips to make the very best banana pancakes.

1. Fully Mash the Bananas - Don't hurry when it comes to mashing the bananas. Getting them as smooth as possible will help you achieve a fluffy pancake. 
2. Check the Freshness of the Baking Powder - Out of date baking powder can lead to lifeless, flat pancakes. If you want lift and you aren't getting it, check the expiration date on your baking powder. Even if it isn't expired it should be replaced if the container has been open for more than a few months. 
3. Whisk or Sift Dry Ingredients - Resist the urge to mix the dry ingredients directly into the wet. Whisk or sift them thoroughly in a separate bowl before adding. 
4. Don't Over Mix - You want to mix enough to just incorporate the ingredients. Overmixing will lead to a gummy pancake. 
5. Let It Rest - Once the batter is mixed, set it aside for 10-15 minutes to rest. 
6. Use the Proper Pan - I love using my cast iron skillet to make pancakes. If you don't have one, use a non stick pan or make sure to grease whatever pan you use well. You can keep the pancakes warm in the oven at 200 degrees stacked on an oven safe plate while cooking the rest.
7. Don't Flip Too Soon - As pancakes cook they will get a bit of lift and you will start to see some bubbles form on the raw surface. If you flip too soon you will not get as much lift in your pancakes. 

Storing Pancakes

Leftover pancakes can be stored in the fridge for 2-3 days. 

Freezing Pancakes

It's really easy to freeze pancakes and they keep well for about 3 months.

• Layer parchment paper between pancakes for easier removal.
• Place into freezer bags or another airtight container and remove as much air as possible. 

Reheating Pancakes

These methods work for both refrigerated and frozen pancakes. There is no need to defrost, just adjust cooking times as needed.

• Oven Method - Place pancakes in a single layer on a baking tray and cover with foil. Heat in a 350F oven until warm.
• Microwave Oven Method - Place pancakes on a microwave-safe plate and reheat for 20 to 60 seconds. 

More Breakfast and Brunch Recipes

If you enjoy these whole wheat banana pancakes you will want to check out these breakfast and brunch recipes.

• Spinach Mushroom Frittata with Goat Cheese
• Banana Chocolate Chip Breakfast Cookies
• Banana Cinnamon Waffles
• Breakfast Wraps with Prosciutto, Eggs and Avocado
• The Best Brunch Burger Recipe
• Mushroom and Bacon Quiche

Since we are are trying to keep things healthy for this breakfast or brunch, I like to serve these pancakes with a fresh fruit salad or turkey sausage or turkey bacon. The fruit salad works well if you'd like to keep to a vegetarian brunch.  But if you have a teenage son, like me, they might want the sausage or bacon with their 6 pancakes. My son actually prefers turkey bacon so I always have some in my freezer. 

Treat yourself to a good breakfast or brunch while getting some whole grains. You'll love these healthy banana pancakes!  

If you like this Whole Wheat Banana Pancakes recipe, please give it 5- stars below.

RECIPE

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5 from 9 votes

Healthy Banana Pecan Pancakes

These Healthy Banana Pecan Pancakes contain whole grains and make for a hearty breakfast.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: whole grain

Servings: 6

Calories: 365kcal

Author: Jersey Girl Cooks

Ingredients

• 1 cup whole wheat flour
• ¾ cup white flour
• ¼ cup ground flax seed
• 2 TBS sugar
• 1 TBS baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups low fat buttermilk
• 3 TBS canola oil plus extra for greasing pan
• 2 large eggs beaten
• 2 ripe bananas mashed
• ⅓ cup pecans chopped

Instructions

• In a large bowl, mix together the whole wheat flour, white flour, flax seed, sugar, baking powder, baking soda and salt.
• In a another large bowl, mix together buttermilk, oil, and eggs.
• Add the dry ingredients to the wet ingredients. Mix until blended and moistened, making sure there is no lumps. Fold in the bananas and pecans until batter is smooth.
• Grease and heat a griddle or skillet over medium low heat. Pour the batter into the pan swirling around to make circles.
• Cook the pancakes on 1 side for a few minutes until the surface has some bubbles. Flip the pancakes and cook until golden on both sides. Repeat with remaining batter.
• Serve warm with syrup or honey and extra nuts or sliced bananas if desired.
• Makes about 12 pancakes.

Notes

Feel free to substitute walnuts or your favorite nut in this recipe. 

Nutrition

Calories: 365kcal | Carbohydrates: 46g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 513mg | Potassium: 649mg | Fiber: 5g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 4.2mg | Calcium: 220mg | Iron: 2.5mg

First Published March 2013; Last Updated May 2021

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