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Whole Wheat Brown Sugar Banana Bread Pancakes

Fluffy pancakes infused with the comforting flavors of banana bread, perfect for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large ripe banana, mashed
  • 1 cup milk (or plant-based alternatives)
  • 1 large egg
  • 2 tablespoons melted coconut oil (or any halal-friendly oil)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Begin by gathering all your ingredients.
  2. In a bowl, mix the mashed banana, milk, egg, melted coconut oil, and vanilla extract until well combined.
Mixing Dry Ingredients
  1. In another bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, and salt.
Creating the Batter
  1. Pour the wet ingredients into the dry mix and stir gently until just combined. Be careful not to over-mix; a few lumps are okay!
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with a little oil or cooking spray.
  2. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then gently flip and cook for another 2-3 minutes on the other side until golden brown.
  3. Transfer the pancakes to a plate, and repeat with the remaining batter. Serve warm with your choice of toppings!

Notes

For a nut-free version, replace the whole wheat flour with all-purpose flour or a gluten-free blend. Use almond milk or soy milk for a dairy-free option. Ensure your skillet is hot enough before pouring the batter. Remember, lumpy batter is good for a fluffy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.