Whole Wheat Banana Pancakes

These whole wheat banana pancakes are made with protein-packed Greek yogurt, sweet banana, and hearty whole wheat flour. For best taste and texture, see success tips above and avoid making any ingredient substitutions.

Ingredients

• 1 and 1/3 cups (167g) whole wheat flour or white whole-wheat flour (spooned & leveled)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup (240ml) milk*
• 1/2 cup (115g) mashed banana (about 1 large ripe banana)
• 2 Tablespoons (25g) packed light or dark brown sugar*
• 1/4 cup (60g) Greek yogurt*
• 1 teaspoon pure vanilla extract
• optional: 1/2 cup add-ins (chocolate chips, chopped walnuts, etc.)

Instructions

1. In a large bowl, preferably with a pour spout, toss the flour, salt, baking powder, and cinnamon together until combined. Set aside.
2. In another large bowl, whisk the egg, milk, and banana together. Add brown sugar, yogurt, and vanilla extract. Stir until smooth. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
3. Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
4. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
5. Cover and store leftover pancakes in the refrigerator for up to 5 days.