Banana bread makes its sweet breakfast debut in the form of moist, fluffy, whole-wheat pancakes.
For the life of me, I cannot manage to eat the four or five bananas that come in a bunch before they start turning brown. I also hate wasting food, so I often utilize the freezer to preserve food scraps that might turn soon. These two things usually result in a funny problem: I have tons of bananas floating around in my freezer at any given time, and one day I inevitably open the freezer to an avalanche of bananas. That’s how I know it’s time to make banana bread.
The only problem with banana bread, considering all the bananas I need to use, is that having six loaves of it in the kitchen is not ideal for my dietary goals. So recently, I’ve had to figure out what else I can do with my frozen banana collection. Bananas make a decent egg substitute for baked sweets, and they’re great mashed up in yogurt. But guess what? They also make excellent pancakes.
These banana bread pancakes have solved my problem! The banana keeps the pancakes moist, and the walnuts and cinnamon drive home that classic banana bread flavor. It’s a win-win situation, both for my dietary goals and my overcrowded freezer.
Are These Banana Bread Pancakes Healthy?
These pancakes are healthier than banana bread because they’re made with whole-wheat flour, and they don’t contain any butter. They also have plenty of potassium, thanks to the bananas, and a decent dose of fiber per serving due to the whole-wheat flour. The eggs and walnuts give a little boost of protein, too. Overall, these pancakes are not as high in sugar as you might assume. That said, most of the sugar in any pancake comes from what you put on top of it. To keep the sugar content in check, skip the syrup and go for fresh fruit.
To make the recipe dairy-free, substitute your favorite plant-based milk for the dairy milk.
Pick Your Pancake!
Think of pancakes as fluffy, delicious canvases on which to paint your perfect palette of sweet flavor combinations. There are as many pancake add-ins and toppings as there are stars in the sky (okay, that’s a stretch, but you get what I’m saying). Here are a few that work especially well with the banana flavors in this recipe.
- Chocolate Chips: Add some chocolate chips to the batter for a delicious treat!
- Raisins: Surprisingly delicious in pancakes when paired with banana, walnut, and cinnamon flavors.
- Maple Syrup: The bold maple flavor is a perfect complement to banana.
- Chopped Strawberries: Add a handful of finely chopped strawberries to the pancake batter to get a strawberry-banana flavor combo!
- Vanilla Extract: A teaspoon of vanilla is a dream with banana pancakes. Simply add it to the batter with the walnuts.
- Greek Yogurt: Top your pancakes with a dollop of Greek yogurt for a tangy flavor contrast.
How Do I Store Leftovers?
These pancakes keep well in both the fridge and the freezer. Transfer leftover pancakes to a Ziploc bag or airtight container to store in the fridge for up to 3 days. For longer storage, place pancakes in Ziploc freezer bags, separating each pancake with a layer of parchment or wax paper, and freeze them for up to 3 months. Once you’re ready to reheat them, you can do so in the toaster, microwave, air fryer, or on a skillet.
Serving Suggestions
These pancakes are an all-in-one breakfast for me because they’re so satisfying, so I only need a Homemade Caramel Vanilla Iced Coffee on the side! If you’re making these for a brunch, consider serving a few different breakfast items, so everyone can have a small serving of everything. For a big brunch, I like to whip up Air-Fryer Bacon, Breakfast Potatoes, and Oven-Baked Scrambled Eggs. Don’t forget the delicious Biscuits And Gravy Casserole!
Recipe
Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- 1½ cups low-fat milk
- 2 cups whole-wheat flour
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 1 cup walnuts chopped
- Nonstick cooking spray
Instructions
- In a large mixing bowl, combine the mashed bananas and eggs until well mixed.
- Pour in the milk and continue to mix until all the ingredients are fully incorporated. Set bowl aside.
- In a separate medium bowl, sift together the whole-wheat flour, brown sugar, cinnamon, baking powder, and sea salt.
- Gradually add the flour mixture to the banana mixture, and stir until the batter is just combined. Do not overmix, or the pancakes will be tough. Gently fold in the chopped walnuts.
- Preheat a nonstick skillet over medium heat and coat with nonstick cooking spray.
- Pour about ¼ cup of batter into the pan for each pancake, and cook for about 2-3 minutes.
- When bubbles form on the top and the edges appear set, flip the pancakes. Cook for an additional 2 minutes. Serve the pancakes warm, with any desired toppings and garnishes.
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