Healthy Breakfast: Homemade Banana Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 1 cup whole wheat all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup nonfat milk
  • 1 large egg, beaten
  • 1 tablespoon unsalted butter, melted and slightly cooled
  • 1 large banana
  1. Preheat a griddle to 350°F. Or heat a sauté pan to medium-high
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the milk, egg, and melted butter. In small batches, add the egg mixture to the flour mixture. Stir gently until combined.
  4. Spray the griddle with oil. Using a small measuring cup, pour the batter onto the heated griddle. Each pancake should be about the size of your child’s palm. Add a few slices of banana on top of each pancake.
  5. Cook for 2 to 3 minutes. When bubbles begin to appear on the pancake’s surface, flip and cook for 2 to 3 minutes more, or until golden brown on the second side. Serve immediately.
For the toppings, start with a creamy base. Sunflower butter, applesauce, or homemade Nutella are great options. Add seasonal fruits. Then add the "sprinkles!" We like to use chopped walnuts, flaxseeds, and shredded coconut.
Recipe by Jennifer Tyler Lee at