Whole Wheat & Oatmeal Banana Pancakes

27 Mar

Dear Pancake,

You’re such a star!  Quick to mix, fun to flip and so many great nicknames – there are few breakfast dishes as satisfying as you.  But like any food with your fame, you have some baggage.  Your store-bought version has an eternal shelf life. And usually, you’re bursting with preservatives and topped with sugar galore. I know it’s not your fault but I had to make a healthier version. I’m introducing you as the new and improved Whole Wheat and Oatmeal Banana Pancakes.

With love,




For the Bulk Mix

2 C. whole wheat flour

2 C. old-fashioned oats

2 tsp. baking soda

1 tsp. salt

3 Tbsp. baking powder

3 Tbsp. brown sugar

1 tsp. cinnamon

For the Batter – add to one-cup mix

1 egg

1 Tbsp. melted butter

1 C. low fat milk

2 ripe bananas, mashed


Whisk wet ingredients together in a small mixing bowl.  Place one cup mix into a large mixing bowl, stirring in wet ingredients until smooth and creamy.

Coat pan with butter on medium heat. Pour batter in 3-inch circles, no more than two at a time.  Once bubbles form, flip pancakes, cook until done and transfer to a warm plate. Repeat until batter is gone.  Serve topped with peanut butter and honey or maple syrup.

FOOD THAT LOVES YOU, TOO: Research shows that diets high in the fiber found in whole grains are linked to living longer for a number of reasons including decreased risk of heart attack, stroke and certain cancers – especially among men.

Printer-friendly file: Whole_Wheat_Oatmeal_Banana_Pancakes


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