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two banana pancakes and three slices of banana are ready to eat for breakfast

We thank Dave and Deb Mattison for testing our newest breakfast recipe for us. If you would like to share a non-copyrighted recipe send a message to the editor.

Nutrition information Serving: 3 pancakes (170 grams)
Servings per recipe: 6
Calories: 301
Carbohydrates: 47 grams
Cholesterol: 72 milligrams
Fat: 10 grams (1 saturated fat, 0 trans fats)
Protein: 9 grams
Sodium: 230 milligrams

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'Go bananas!' pancakes

This healthy twist on pancakes is perfect for a weekend brunch. Make a large batch and freeze the leftovers to reheat on time-crunched weekday mornings.


2 large eggs
1 cup fat free milk
1/2 cup low-fat buttermilk
1/4 cup sugar
3 tablespoons canola oil
2 bananas, mashed
1 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
nonstick cooking spray


  1. Preheat griddle to 350 degrees Fahrenheit.
  2. Beat eggs in a medium bowl.
  3. Add in milk, sugar, oil and bananas. Mix well.
  4. Add flours and baking powder. Mix gently.
  5. Spray a griddle with nonstick cooking spray.
  6. Spoon 1/4 cup of batter onto the griddle for each pancake.
  7. Cook until tops are bubbly and pancakes are dry around the edges.
  8. Flip and cook for 2 to 3 minutes or until
    golden-brown. Serve immediately.


Source: Allina Health: Diabetes education, Healthy Eating on a Budget; Alissa Mattison, communications specialist, Allina Health's Patient Education Department

First published: 10/26/2010
Last updated: 10/08/2012

Reviewed by: Allina Health's Patient Education Department