There’s something extra comforting about a stack of whole wheat banana pancakes on a slow Sunday morning. They’re lightly sweet from ripe banana, warmly spiced with cinnamon, and have a subtle nutty richness from whole wheat flour and coconut milk. The texture is soft and tender with just enough structure to hold up to a generous drizzle of maple syrup. They’re fluffy but sturdy, soft in the center with lightly crisp edges. This pancake recipe feels like a treat, but it’s a healthy option you can feel good about serving. Perfect for brunch, they’re always a hit with kids and grown-ups alike.
I first started making these whole wheat banana pancakes when we were introducing solids to our daughter. I wanted something soft, simple, and nourishing that she could hold on her own. I was determined to create a healthy option that still felt like a real pancake, which is how hemp hearts and whole wheat flour found their way into the batter. They add nutrition without changing that cozy, classic flavor. What started as a baby-friendly experiment has quickly become our favourite pancake recipe for the whole family.
Looking for more brunch inspiration? Crispy Cornflake French Toast, 5 Flavors of Chia Pudding, and German Apple Pancake are all delicious additions to the table.
Why You’ll Love These Whole Wheat Banana Pancakes
- Healthy Pancake Recipe: Made with whole wheat flour, ripe bananas, and hemp hearts, this is a healthy option that doesn’t sacrifice flavor or texture.
- Perfect use for Overripe Bananas: The riper the bananas, the sweeter and more flavourful your pancakes will be, no food waste required.
- Made for Sunday Brunch: These whole wheat banana pancakes cook up beautifully and look impressive stacked high. Quick and easy to make, they’re perfect for busy mornings or a slow weekend gathering.
Ingredients (and easy swaps)
- Bananas: Add natural sweetness and moisture while helping bind the pancakes. The riper they are, the better. Unsweetened applesauce can work in a pinch.
- Coconut Milk: Makes the pancakes rich and tender with a subtle coconut flavour. Any dairy or non-dairy milk can be substituted.
- Eggs: Provide structure so the pancakes hold together.
- Whole Wheat Flour: Adds fibre and a light nutty flavour for a more wholesome pancake recipe. Swap with all-purpose white flour.
- Vanilla: Enhances sweetness and rounds out the flavour. Vanilla extract or paste both work well.
- Cinnamon: Brings cozy warmth that pairs beautifully with banana. Pumpkin pie spice is an easy substitute.
- Hemp Hearts: Add plant-based protein and a mild nutty taste. Ground flaxseed is a good alternative.
- Baking Soda: Helps the pancakes rise and stay light. Make sure it’s fresh for best results.
- Maple Syrup: The classic topping for banana pancakes. Honey works too.
- Coconut Whipped Cream: Adds a creamy finish that makes these brunch-worthy. Regular whipped cream is just as delicious.
- Banana Slices: Adds extra sweetness and texture. Fresh berries or fresh fruit are a lovely alternative.
How to Make These Whole Wheat Banana Pancakes
Mash the Bananas: In a medium bowl, mash the ripe bananas until mostly smooth.
Whisk in Wet Ingredients: Add the eggs, coconut milk, and vanilla. Whisk until well combined.
Add the Dry Ingredients: Stir in the whole wheat flour, baking soda, cinnamon, and hemp hearts. Mix just until a smooth batter forms.
Cook the Pancakes: Heat a lightly oiled pan over medium heat. Pour about ¼ cup of batter per pancake and cook until bubbles form and edges look set, about 2–3 minutes. Flip and cook until golden.
FAQ and Expert Tips to Make the Best Healthy Banana Pancakes
What toppings pair well with whole wheat banana pancakes?
Maple syrup is classic, but peanut butter, Greek yogurt, and fresh berries are also delicious. For extra texture, add toasted coconut or chopped nuts. These pancakes hold up beautifully to plenty of toppings.
How do I know when the pan is hot enough to start cooking?
Heat the pan over medium and test it with a few drops of water. If they sizzle and evaporate quickly, it’s ready. Proper heat helps the centers cook through without over-browning.
Can I add mix-ins like berries or chocolate chips?
Yes, and it’s an easy way to customize this pancake recipe. Sprinkle berries or chocolate chips onto the batter after pouring it into the pan. This keeps the batter light and helps the pancakes cook evenly.
How do I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster, skillet, or low oven until warmed through. They also freeze well for a quick breakfast.
Whole Wheat Banana Pancakes with Coconut
Ingredients
Pancakes
- 2 bananas ripe
- 1 cup coconut milk
- 4 large eggs
- ⅔ cup whole wheat flour
- 2 tbsp vanilla
- 1 tsp cinnamon
- ¼ cup hemp hearts
- 1 tsp baking soda
For Serving
- maple syrup
- coconut whip cream
- sliced banana
Instructions
- Mash Banana: In a medium mixing bowl, mash the bananas with the back of a fork until mostly smooth (a few small lumps are fine). Add the eggs, coconut milk, and vanilla. Whisk until well combined.
- Add Dry Ingredients: Add the whole wheat flour, baking soda, cinnamon, and hemp hearts. Whisk until fully incorporated and a smooth batter forms. Do not overmix.
- Cook Pancakes: Heat a lightly oiled frying pan or griddle over medium heat. Once hot, use a ¼ cup measure to pour batter onto the pan. Gently spread slightly if needed, but keep pancakes on the smaller side to help them hold together.Cook until bubbles form on the surface and the edges look set and slightly dry, about 2–3 minutes. Flip carefully and cook for another 2–3 minutes, until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve immediately while warm, or keep pancakes warm in a 170°F oven until ready to serve. Top with maple syrup, coconut whipped cream, and sliced banana.
