Mostly Whole Wheat Banana Pancakes

Mostly Whole Wheat Banana Pancakes



If you’re like me you probably hate seeing your bananas turn black and overripe before you get a chance to eat them. The first thing that most people think of making is banana bread, but sometimes you may not feel like it. Well, a scrumptious option is banana pancakes. Over the week-end I made some really nice fluffy pancakes from a recipe that I modified from Her jacks are amazingly good but I wanted to make healthier pancakes. To do this I cut out the sugar—old bananas are high in sugar so no added sugar is necessary; I used olive oil instead of butter, more whole wheat flour than white, and non-fat Greek yogurt instead of buttermilk. Yogurt isn’t necessarily a better choice than the buttermilk that she uses, but I always have yogurt in the fridge, whereas I’d have to make a special trip to the store for buttermilk, and then I’d be forced to think of another recipe to use it in so it wouldn’t go to waste.

These pancakes are light and fluffy due to the amount of baking powder in the recipe. Generally speaking, having a lot of baking powder in the batter will make pancakes rise more, but it will also give a more unpleasant taste, but it this recipe it works because the strong banana flavor masks the taste of the baking powder.

There is a trick to making good pancakes and that is to under-mix the batter. This is entirely different from making cake batter where you mix the batter very well. Pancake batter is only mixed until the dry patches are incorporated, and I find it best to use a large balloon whisk because it does the job quicker and better than a spatula.

We all loved these healthier, mostly whole wheat banana pancakes and I’m betting that you will, too!


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Mostly Whole Wheat Banana Pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 12 to 13 pancakes

Mostly Whole Wheat Banana Pancakes


  • 1 cup milk, 2%
  • 1 cup Greek yogurt, non-fat
  • 2 small ripe bananas
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1-3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt


  1. Place the milk, yogurt, bananas, eggs, olive oil and vanilla extract into a blender.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the wet ingredients to the dry. If you have one, use a balloon whisk to mix the wet ingredients with with dry, and mix just until incorporated. Do not overmix!
  4. Let batter rest for about 5 minutes.
  5. Heat a non-stick griddle to high and when it comes to temperature lower the heat to medium-high.
  6. Fold a paper towel up about 3 times and use it to wipe about 2 teaspoons of olive oil onto the grill and spread it around.
  7. Pour the batter back into the blender; it's easier to pour from. You'll pour about 1/3 cup for each pancake. Another option is to use a ladle to pour the batter, or use a measuring cup to help you pour it on.
  8. Flip the pancakes when you see several bubbles form on the top of each pancake.
  9. Add a pat of butter to the top of each pancake as the second side cooks. This way the butter will melt and you won't have cold butter sitting on top when you're ready to top with the syrup.
  10. Cook until both sides are a medium golden color.
  11. Serve with sliced fruit, apple sauce, yogurt, and/or maple syrup.

Weight Watcher’s Points Plus Values: 8 per serving; 2 pancakes are one serving.

Nutrition Facts Banana Pancakes


Mostly Whole Wheat Banana Bread 2

This recipe is also posted at Hearth and SoulSimpleSupperTuesdayTuesday’s Table, and Totally Talented Tuesdays


Whole Wheat Pineapple Upside Down Pancakes

Whole Wheat Upside Down Pineapple Pancakes

Whole Wheat Upside Down Pineapple Pancakes


As I was making my rounds to visit other bloggers, I came across some really yummy looking pancakes on ClubNarwhal. Pineapple upside down pancakes are nothing new; you’ll find them here, here, and here, to cite a few. But when I saw them, my brain said, Yes! But you know me, I had to make a few tweaks here and there to make it a healthier recipe.

So how do you make a dough, or batter recipe healthier? To start, I use whole wheat flour or a combination of whole wheat and white flour; and then, olive oil instead of butter is better for the heart, as well as less salt, and cutting back on the sugar—not that there is much sugar in pancake batter. And when using fruit, use fresh—not canned. These pancakes tasted even better than in my imagination, where they were petty lip-smacking indeed. The fresh fruit added such juicy sweetness so that only a tiny amount of syrup was needed. If you like pineapple, you’ll love these whole wheat pineapple upside down pancakes.

And by they way, yesterday Fall weather arrived in Arizona. That can only mean one thing… it’s time to bake! So keep your eyes open for something good to come out of my kitchen oven in the coming weeks.

*Note – in the prep time in the recipe below will be less if using canned pineapple, about 8 minutes.

Prep Time: 25 min                    Cook Time: 12 minutes             Yield: about 7 to 8 pancakes



  • 1 egg
  • 7 to 8 fresh pineapple slices
  • 1-1/2 cups buttermilk, or sour milk (for sour milk – add 1 teaspoon vinegar to the milk), or use your     favorite alternative milk
  • 2 tablespoons olive oil
  • ¾ cup whole wheat flour (or use ¾ cup whole wheat flour with ¾ cup whole wheat pastry flour instead of the bread flour)
  • ¾ cup bread flour
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups Greek yogurt to accompany
  • Maple Syrup, if needed



1. Place the egg, milk, and olive oil in a blender and mix until smooth, about 10 seconds.

2. Place the dry ingredients in a large bowl and whisk them together well.

3. Pour the liquid ingredients into the dry, stirring as you combine them. Mix only until they are incorporated (too much mixing causes rubbery pancakes).

4. Heat the pancake grill to medium-high, and wipe a little olive oil onto the grill with a paper towel, being careful not to burn yourself.

5. Use a measuring cup to ladle the batter onto the grill to form a 3-1/2-inch circle, and then place a pineapple slice in the center. Repeat the process with the remaining batter and pineapple slices. Cook the cakes about 2 minutes, or until the batter begins to bubble up and then flip them over and continue cooking until they are done (some cooks prefer to lay the pineapple slice down first and then ladle the batter over the sliced fruit. See here).

6. As the pancakes cook on the second side, use the spatula to lightly press the sides of the cakes down so they touch the grill in order for them to brown.

Serve with a dollop of Greek yogurt and a tiny amount of maple syrup if necessary. They are moist and sweet due to the pineapple, so very little syrup is needed. Prepare yourself for a mouthful of flavor!




This Recipe is also posted at Slightly Indulgent Tuesdays, Tuesday Talent Show, What’s Cooking Wednesday, and Full Plate Thursday

Whole Wheat Applesauce Pancakes

Whole Wheat Applesauce Pancakes

Whole Wheat Applesauce Pancakes

My boys love pancakes or French toast occasionally for a nice week-end breakfast. Though my youngest son,  Andrew still prefers basic white flour pancakes,  but now he ironically says about these whole wheat pancakes,  “They’re not bad.

Making healthy changes doesn’t mean you can’t ever enjoy some of the foods that you like to eat,  but you can make better choices about some of the ingredients that you are using. In this recipe for whole wheat applesauce pancakes,  I choose to use olive oil rather than butter to avoid the saturated fat in butter. And I use 2/3 parts whole wheat for the added nutrition and fiber,  rather than all plain bread flour. Applesauce adds flavor,  as well as fiber and vitamin C. Also if you plan on using syrup,  natural maple syrup is better than processed because it has important minerals,  manganese and zinc. Natural syrup is also a better choice because many artificial syrups are loaded with high fructose corn syrup. These are small changes,  but if you make small healthy changes in all the foods you eat,  you can’t help but notice a positive difference in how you feel.

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 12 pancakes


1 egg,  or 2 egg whites

1-1/2 cup soy milk,  or low-fat milk

½ cup applesauce

2 tablespoons olive oil

1 cup whole wheat flour

½ cup bread flour

1-1/2 teaspoons baking powder

3/4 teaspoon baking soda

½ teaspoon salt

Procedure: Pre-heat the grill on high for 10 minutes,  and make the batter while the grill heats.





1. Place the wet ingredients in a blend and process 3 seconds.

2. Whisk the dry ingredients together in a medium size bowl.

3. Pour the wet ingredients in with the dry and whisk together just until they liquid is incorporated with the dry.

Ready to Flip

Ready to Flip



4. Spread about one tablespoon of olive oil on the flat grill and spread it around,  and then pour out the pancake mix onto the grill. Cook until they start to bubble and then flip the pancakes and cook for another  couple of minutes.

Ready to Eat

Ready to Eat




Try them. You’ll like them.



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Updated 10=4-11