Homemade Banana Pancakes are the all-stars in my healthy breakfast lineup.
There may be a lot of debate about the merits of a healthy breakfast, but scientific studies or not I know my kids do much better when they head to school with a healthy breakfast in their tummies. I don’t need a scientist to validate that! The hard part is getting my kids to actually eat breakfast before they race out the door. Which is when I call in my all-stars: Homemade Banana Pancakes.
First, we’re talking pancakes. On a weekday. That right there wins you big points at breakfast. The only time I get an eye roll is when I’ve overworked them in the rotation.
Then, there are the toppings! We’re all about the toppings at our house.
But they don’t have to be unhealthy. Toppings are a great way to work in a few new good-for-you foods like walnuts, and flaxseeds, and shredded coconut.
Don’t forget the homemade Nutella. Yes, you can eat it straight from the spoon.
And on the weekends, we serve up our homemade pancakes freestyle. No plates required.
It can get a little crazy. But it’s so much fun.
Let’s have a pancake party! It’s the next class in our 52 New Foods Junior Chef series at Williams-Sonoma! We’ll make the batter and flip some flapjacks. You can personalize yours with some good-for-you foods like walnuts, coconut and flax. We’ll also teach you how to make homemade Nutella, to top everything off. Suitable for ages 5–13. Call your local Williams-Sonoma store to reserve your space (classes are free!). Spaces fill fast!
Homemade Banana Pancakes from The 52 New Foods Challenge
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4
Ingredients for Homemade Banana Pancakes:
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
Directions for Homemade Banana Pancakes:
1. Preheat a griddle to 350°F. Or heat a sauté pan to medium-high
2. In a small bowl, mix 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.
Tip: 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.
Pin It! Homemade Banana Pancakes
Pin our Homemade Banana Pancakes! And for more delicious + healthy breakfast inspiration, follow our Healthy Breakfast Board on Pinterest. It’s gonna be a bright, bright sunshine-y day!
- 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
- Preheat a griddle to 350°F. Or heat a sauté pan to medium-high
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
