Fuel your kids’ morning with these delicious and nutritious whole wheat banana pancakes. This recipe is simple to follow and perfect for a healthy breakfast for kids that everyone will love. You’ll have warm, fluffy pancakes on the table in no time.
Key Ingredients & Substitutions
- Whole Wheat Flour: You can use all-purpose flour for a lighter pancake, but whole wheat adds more fiber.
- Ripe Bananas: The riper, the better for natural sweetness and easier mashing.
- Milk: Any type of milk works, including dairy or plant-based alternatives like almond or oat milk.
- Eggs: Essential for binding; flax eggs can be a substitute for an egg-free version (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes).
Ingredients
Main:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe large banana, mashed
- 1 cup milk
- 1 large egg
- 1 tablespoon vegetable oil, plus more for cooking
- 1 teaspoon vanilla extract
Optional Toppings:
- Fresh berries
- Maple syrup
- A sprinkle of cinnamon
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 250 (without toppings)
- Tools Needed: Large mixing bowl, whisk, measuring cups and spoons, non-stick pan or griddle, spatula.
Step-by-Step Instructions
1. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures all the leavening agents are evenly distributed for fluffy pancakes.
2. Mash the Banana
In a separate medium bowl, mash the ripe banana until mostly smooth. A few small lumps are perfectly fine and add texture. This is a key step for a healthy breakfast for kids.
3. Whisk Wet Ingredients
Add the milk, egg, vegetable oil, and vanilla extract to the mashed banana. Whisk these wet ingredients together until well combined.
4. Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon or whisk just until the ingredients are combined. Avoid overmixing; a few lumps are okay.
5. Cook the Pancakes
Heat a lightly oiled non-stick pan or griddle over medium heat. 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 bubbles form on the surface.
6. Serve Warm
Remove the cooked pancakes from the pan and serve immediately. Top with your favorite healthy options like fresh fruit or a drizzle of maple syrup.
Variation Ideas
- Add a handful of mini chocolate chips to the batter for a sweet treat.
- Stir in 1/4 cup of finely chopped walnuts or pecans for added crunch and nutrition.
- Mix in a pinch of cinnamon or nutmeg with the dry ingredients for extra flavor.
- Substitute some of the milk with applesauce for an even moister pancake.
Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 1-2 months. Reheat in a toaster, microwave, or lightly oiled pan until warm.
Frequently Asked Questions (FAQ)
Q: Can you make these pancakes gluten-free?
A: Yes, you can substitute the whole wheat flour with a 1:1 gluten-free all-purpose flour blend.
Q: How do you know when the pancakes are ready to flip?
A: Look for bubbles forming on the surface and the edges appearing set.
Q: Can you prepare the batter ahead of time?
A: It’s best to cook the batter immediately for the fluffiest pancakes, as the baking soda and powder start reacting once wet.
Q: What if the bananas aren’t very ripe?
A: Riper bananas are sweeter and easier to mash. If yours aren’t, you might add a teaspoon of honey or maple syrup to the batter.
Q: Can you add other fruits?
A: Absolutely! Blueberries, raspberries, or finely diced apples can be folded into the batter for a healthy breakfast for kids.
Q: Are these pancakes truly a healthy breakfast for kids?
A: Yes, with whole wheat flour, bananas, and minimal added sugar, they offer fiber, vitamins, and a good source of energy.