Craving a delicious and wholesome start to your day? These Whole Wheat Banana Pancakes offer a fantastic healthy breakfast no eggs idea that is quick to prepare and incredibly satisfying. You’ll love how simple it is to whip up a stack of fluffy, naturally sweet pancakes.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for sweetness and moisture.
- Whole Wheat Flour: Adds fiber and a nutty flavor. All-purpose flour can be substituted, but adjust liquid if needed.
- Plant-Based Milk: Almond, soy, or oat milk all work well.
- Baking Powder: For lift and fluffiness.
- Maple Syrup: Natural sweetener. Honey or agave nectar are also good choices.
Ingredients
- 1 large ripe banana, mashed
- 1 cup whole wheat flour
- 1 tablespoon maple syrup, plus more for serving
- 1 cup plant-based milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil, plus more for cooking
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2
- Tools Needed: Mixing bowls, whisk, non-stick skillet or griddle, spatula.
Step-by-Step Instructions
1. Mash the Banana
Begin by mashing your ripe banana thoroughly in a medium bowl. You want it to be as smooth as possible to ensure even distribution in your pancake batter. This step is key for natural sweetness in your healthy breakfast no eggs idea.
2. Combine Wet Ingredients
To the mashed banana, add your plant-based milk, maple syrup, and vegetable oil. Whisk these wet ingredients together until they are well combined. This liquid base will ensure your pancakes are moist.
3. Mix Dry Ingredients
In a separate large bowl, whisk together the whole wheat flour, baking powder, and salt. Make sure these dry ingredients are evenly distributed for consistent pancake texture. This ensures your pancakes rise beautifully.
4. Combine Wet and Dry
Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. A few lumps are perfectly fine; overmixing will result in tough pancakes. This careful mixing leads to fluffy pancakes.
5. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little vegetable oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve and Enjoy
Serve your warm Whole Wheat Banana Pancakes immediately with extra maple syrup and your favorite toppings. This healthy breakfast no eggs idea is best enjoyed fresh off the griddle.
Variation Ideas
- Berry Boost: Fold in 1/2 cup of fresh or frozen berries (blueberries, raspberries) into the batter.
- Nutty Flavor: Add a sprinkle of chopped walnuts or pecans to the batter for crunch.
- Spice It Up: Include 1/2 teaspoon of cinnamon or nutmeg for a warm, aromatic twist.
- Chocolatey Treat: Stir in a handful of dairy-free chocolate chips for a sweet indulgence.
Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag for up to 1 month. Reheat in a toaster, microwave, or lightly greased skillet until warm.
Frequently Asked Questions (FAQ)
Can I make these gluten-free?
Yes, you can substitute whole wheat flour with a 1:1 gluten-free flour blend.
Why are my pancakes not fluffy?
Ensure your baking powder is fresh and avoid overmixing the batter. A few lumps are good!
Can I prepare the batter ahead of time?
You can mix the dry ingredients the night before, but for best results, mix wet and dry ingredients right before cooking.
What if I don’t have ripe bananas?
You can bake unripe bananas at 300°F (150°C) for 15-20 minutes until their peels turn black.
Can I make these savory?
This recipe is designed for sweet pancakes. For a savory healthy breakfast no eggs idea, consider a tofu scramble.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and the edges looking set before flipping.