Bird's eye view of a stack of banana pancakes on a plate


Banana pancakes

Try this healthy twist on pancakes with potassium and fiber-rich bananas. Banana pancakes are perfect for a weekend brunch. Make a large batch and freeze the leftovers to reheat and eat throughout the week! 


  • 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.

Makes 6 servings.

Nutritional information


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