Best 5 Whole Wheat Pancakes With Bananas And Pecans Recipes
Indulge in the tantalizing fusion of flavors with our whole wheat pancakes, masterfully crafted to provide a wholesome and delectable breakfast experience. These pancakes are not just ordinary; they're elevated with the addition of sweet bananas and crunchy pecans, creating a harmonious symphony of textures and tastes.
Immerse yourself in the goodness of whole wheat flour, a powerhouse of nutrients that offers a hearty and fiber-rich base for these pancakes. The natural sweetness of ripe bananas intermingles seamlessly with the nutty undertones of pecans, resulting in a flavor profile that is both comforting and exciting.
But that's not all; this article presents a delectable array of pancake recipes that cater to diverse dietary preferences and taste buds. Discover the classic buttermilk pancakes, fluffy and golden brown, promising a nostalgic breakfast delight. For those seeking a gluten-free alternative, the almond flour pancakes offer a delightful twist with their delicate texture and nutty flavor.
Embrace the vibrant colors and bold flavors of the blueberry pancakes, bursting with juicy blueberries that burst in your mouth with every bite. And for a protein-packed option, the cottage cheese pancakes deliver a hearty and satisfying start to your day.
So, embark on this culinary adventure and treat yourself to a delightful breakfast feast with our whole wheat pancakes with bananas and pecans, along with a selection of other irresistible pancake recipes. Let your taste buds rejoice as you savor each bite of these delectable creations.
WHOLE WHEAT BANANA PANCAKES
These banana pancakes are so fluffy, no one will guess they're made with whole wheat flour! Top these whole wheat pancakes with peanut butter and sliced bananas for extra protein and fiber. Recipe yields 6 to 7 pancakes (enough for 2 to 3 people); double the amounts for a family or more leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
- In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
- If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
- Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
- Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Nutrition Facts : ServingSize 2 pancakes (nutrition information based on pancakes made with almond milk, no toppings), Calories 312 calories, Sugar 13 g, Sodium 260.1 mg, Fat 11.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.6 g, Protein 8.2 g, Cholesterol 82.4 mg
BANANA PECAN WHOLE WHEAT PANCAKES
Down in South Carolina, I ordered these fantastic Banana Pecan Buttermilk Pancakes. This isn't with buttermilk, but it's very easy and very yummy.
Provided by BakinAngel
Categories Breakfast
Time 25m
Yield 6 medium pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg until it's fluffy.
- Stir in milk and butter.
- Stir in flour, sugar, baking powder and salt.
- Melt butter in frying pan at high heat.
- Pour batter into frying pan, reduce heat to medium.
- Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
- Flip it over to cook the other side (this side cooks faster).
- Repeat until batter is finished.
Nutrition Facts : Calories 458.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 93.7, Sodium 883, Carbohydrate 49.5, Fiber 7.1, Sugar 9.9, Protein 12.2
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT BANANA NUT PANCAKES
Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.
Provided by Sperls
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients and set aside.
- Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
- Cook on griddle over medium heat until golden brown on each side.
- Great topped with warm maple syrup or plain.
- Enjoy!
WHOLE WHEAT PANCAKES WITH BANANAS AND PECANS
Provided by Amber Levinson
Categories Dairy Egg Fruit Nut Breakfast Brunch Vegetarian Quick & Easy Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18 pancakes
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
- Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
Tips:
- For a gluten-free option, use gluten-free flour or a gluten-free flour blend.
- To make the pancakes vegan, use a plant-based milk and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes).
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- For a sweeter pancake, add an extra tablespoon of honey or maple syrup to the batter.
- If you don't have bananas, you can substitute mashed sweet potato or pumpkin puree.
- Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
- Serve the pancakes with your favorite toppings, such as butter, honey, maple syrup, fresh fruit, or whipped cream.
Conclusion:
These whole wheat pancakes with bananas and pecans are a delicious and healthy way to start your day. They are packed with fiber, protein, and healthy fats, and they are naturally sweetened with bananas and honey. Plus, they are easy to make and can be customized to your liking. So next time you're looking for a hearty and satisfying breakfast, give these pancakes a try!
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