Whole-wheat Banana Pancakes Recipe

By Published: March 1, 2012

  • Yield: 15 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

***Healthy Eating Tip: I love freezing these pancakes so the kids can eat these in the morning throughout the week.

Ingredients

Instructions

  1. PREPARE: Mash bananas in a zip lock bag – kids love to do this!
  2. CREATE: Dry Ingredients: Combine flour, agave, baking powder, cinnamon and salt. Wet Ingredients: In a separate bowl, mix beaten eggs, vanilla, milk, oil and bananas. Stir dry ingredients into wet ingredients. There may be a few lumps, but that’s ok!
  3. COOK Heat oiled griddle pan over medium heat. Pour ¼ cup batter (or more for larger pancakes). Once the bottom side gets golden brown, flip the cake and cook the other. Can be eaten immediately or frozen – Enjoy!
  4. *** Healthy Eating Tip (continued): If you want to freeze these pancakes, let the pancakes cool down a little and line your plastic bag with paper towel to collect the condensation. This is a large quantity recipe to fit our our 6-person family. To create a healthy breakfast, we simply take 2-3 pancakes out of the freezer each morning and microwave them for 2 minutes. Instead of using syrup, try toping them with applesauce or fruit. The kids will love them.

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Whole-wheat Banana Pancakes Recipe

By Published: March 1, 2012

  • Yield: 15 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

***Healthy Eating Tip: I love freezing these pancakes so the kids can eat these in the morning throughout the week.

Ingredients

Instructions

  1. PREPARE: Mash bananas in a zip lock bag – kids love to do this!
  2. CREATE: Dry Ingredients: Combine flour, agave, baking powder, cinnamon and salt. Wet Ingredients: In a separate bowl, mix beaten eggs, vanilla, milk, oil and bananas. Stir dry ingredients into wet ingredients. There may be a few lumps, but that’s ok!
  3. COOK Heat oiled griddle pan over medium heat. Pour ¼ cup batter (or more for larger pancakes). Once the bottom side gets golden brown, flip the cake and cook the other. Can be eaten immediately or frozen – Enjoy!
  4. *** Healthy Eating Tip (continued): If you want to freeze these pancakes, let the pancakes cool down a little and line your plastic bag with paper towel to collect the condensation. This is a large quantity recipe to fit our our 6-person family. To create a healthy breakfast, we simply take 2-3 pancakes out of the freezer each morning and microwave them for 2 minutes. Instead of using syrup, try toping them with applesauce or fruit. The kids will love them.

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Whole-wheat Banana Pancakes Recipe

By Published: March 1, 2012

  • Yield: 15 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

***Healthy Eating Tip: I love freezing these pancakes so the kids can eat these in the morning throughout the week.

Ingredients

Instructions

  1. PREPARE: Mash bananas in a zip lock bag – kids love to do this!
  2. CREATE: Dry Ingredients: Combine flour, agave, baking powder, cinnamon and salt. Wet Ingredients: In a separate bowl, mix beaten eggs, vanilla, milk, oil and bananas. Stir dry ingredients into wet ingredients. There may be a few lumps, but that’s ok!
  3. COOK Heat oiled griddle pan over medium heat. Pour ¼ cup batter (or more for larger pancakes). Once the bottom side gets golden brown, flip the cake and cook the other. Can be eaten immediately or frozen – Enjoy!
  4. *** Healthy Eating Tip (continued): If you want to freeze these pancakes, let the pancakes cool down a little and line your plastic bag with paper towel to collect the condensation. This is a large quantity recipe to fit our our 6-person family. To create a healthy breakfast, we simply take 2-3 pancakes out of the freezer each morning and microwave them for 2 minutes. Instead of using syrup, try toping them with applesauce or fruit. The kids will love them.

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Whole-wheat Banana Pancakes Recipe

By Published: March 1, 2012

  • Yield: 15 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

***Healthy Eating Tip: I love freezing these pancakes so the kids can eat these in the morning throughout the week.

Ingredients

Instructions

  1. PREPARE: Mash bananas in a zip lock bag – kids love to do this!
  2. CREATE: Dry Ingredients: Combine flour, agave, baking powder, cinnamon and salt. Wet Ingredients: In a separate bowl, mix beaten eggs, vanilla, milk, oil and bananas. Stir dry ingredients into wet ingredients. There may be a few lumps, but that’s ok!
  3. COOK Heat oiled griddle pan over medium heat. Pour ¼ cup batter (or more for larger pancakes). Once the bottom side gets golden brown, flip the cake and cook the other. Can be eaten immediately or frozen – Enjoy!
  4. *** Healthy Eating Tip (continued): If you want to freeze these pancakes, let the pancakes cool down a little and line your plastic bag with paper towel to collect the condensation. This is a large quantity recipe to fit our our 6-person family. To create a healthy breakfast, we simply take 2-3 pancakes out of the freezer each morning and microwave them for 2 minutes. Instead of using syrup, try toping them with applesauce or fruit. The kids will love them.