Whole Wheat Banana Pancakes with Coconut
These whole wheat banana pancakes are soft, lightly sweet, and made with wholesome ingredients like ripe bananas, whole wheat flour, and hemp hearts. Naturally sweetened and easy to make, this healthy pancake recipe is perfect for Sunday morning brunch, baby-led weaning, or a cozy family breakfast.
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.