Whole Wheat Pancakes - Two Recipes

Whole Wheat Banana Pancakes from 100 Days of Real Food

• 2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon of fine sea salt
• 1 teaspoon ground flaxseed (optional)
• 1 tablespoon honey
• 2 large eggs, lightly beaten
• 1 ¾ cups milk (you can use any kind – skim, 2% or whole)
• 2 tablespoons unsalted butter, melted + butter for frying
• 2 ripe bananas, mashed
• 100% pure maple syrup for serving

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground flaxseed. Stir until well mixed and then make a well (hole) in the center of the bowl by spreading the flour mixture to the sides of the bowl. Pour the honey, eggs, milk, and 2 tablespoons of melted butter into the well, then gradually whisk from the center outward until the ingredients are well combined but still a little lumpy. Do not over mix the batter. Very gently fold in the mashed bananas (and/or other berries).

Preheat a non-stick or cast iron griddle (or sauté pan) over medium-high heat. Set electric griddles at 370 degrees F. Your cooking surface will be ready when a drop of water flicked onto the surface dances and evaporates instantly. Allow some butter to melt then ladle the pancake batter forming circles on the griddle or pan.

When the pancakes have begun to bubble in the center and the underside is golden brown, use your spatula to flip them. Cook until the 2nd side is golden brown, and then keep on a platter in a warm oven (200 degrees F) while you cook the remaining pancakes. Serve with warm maple syrup and a side of fruit. And freeze the leftovers for another day!

Whole Wheat Pancakes from Make Healthy Meals

Make that breakfast favorite just a little bit healthier. Still not exactly healthy, but an improvement. Mix in some berries to add a little something more. You can use other fruits as a topping, with whipped cream or syrup if you need that sweet taste.

1 cup whole wheat flour

1 tablespoon common granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1 cup milk

2 tablespoons oil

additional oil for frying

Oil a frying pan. Mix the flour, sugar, baking powder and salt in one bowl. In another bowl, scramble the egg, then add the milk and the 2 tablespoons of oil. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Heat the frying pan to medium temperature. Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. When the pancake looks done, remove it and start another one.


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Yeah, I fixed two types of pancakes for dinner tonight because I wanted to try them both. Besides, breakfast for the week is taken care of now. ;)


We found both of them to be great. The banana pancakes puffed up nicely and had a great sweet taste from the bananas. I think next time I will add blueberries in the regular whole wheat pancakes. I meant to do that tonight, but totally forgot!