Banana Bread Pancakes
on Mar 10, 2018, Updated Apr 02, 2024
Healthy banana bread pancakes made with whole wheat flour and greek yogurt.
We’re throwing it wayyy back today.
I first made these healthy banana bread pancakes way back in 2015.
The pictures were very outdated, so I am revamping this recipe to share again today!
These banana bread pancakes are my go to pancakes.
I’m not someone who often makes pancakes, simply because I prefer easy recipes.
Luckily, these babies are super simple to throw together, healthy, and filling too. Pancake lovers rejoice!
Ingredients to make banana bread pancakes
- whole wheat flour
- baking powder
- baking soda
- sea salt
- brown sugar
- eggs
- plain 0% greek yogurt
- unsweetened original almond milk
- mashed ripe bananas
- teaspoon cinnamon
- vanilla extract
- peanut butter
How to make banana bread pancakes
- First, combine your dry ingredients and set aside
- Microwave peanut butter until runny
- In a separate bowl, whisk together eggs, milk, mashed banana, brown sugar, yogurt, vanilla, and melted peanut butter, until combined
- Make a well in the center of the bowl of dry ingredients
- Pour in wet ingredients and use a rubber spatula to mix until just combined (be careful not to over mix)
- Cook pancakes on a griddle or large skillet, melting butter on the surface before each use.
- Serve with butter and pure maple syrup
I know I’m not the only one who can’t make perfect pancake circles, but these are still so delicious even if they aren’t the prettiest.
Every fluffy bite tastes like banana bread to me.
If you love banana bread, you’ll be all over these.
Top with butter and pure maple syrup for lightened up pure comfort food.
The whole wheat flour makes these a lot more filling and I was full for hours after eating around 2 – 3 of these.
So good. So easy. You can’t go wrong!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Healthy Banana Bread Pancakes
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 2 eggs
- ½ cup plain 0% greek yogurt
- 1 ⅓ cups unsweetened original almond milk
- 1 cup mashed ripe bananas
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup peanut butter, microwaved until melted (around 1 minute)
Instructions
- Combine flour, baking powder, baking soda, sea salt, and cinnamon in a large bowl. Whisk to combine
- Microwave peanut butter until runny (around 30 seconds – 1 minute)
- In a separate bowl, whisk together eggs, milk, mashed banana, brown sugar, yogurt, vanilla, and melted peanut butter, until combined
- Make a well in the center of the bowl of dry ingredients
- Pour in wet ingredients and use a rubber spatula to mix until just combined (be careful not to over mix)
- Cook pancakes on a griddle or large skillet, melting butter on the surface before each use.
- Serve with butter and maple syrup
These pancakes were phenomenally tasty. Golden brown on the outside, fluffy and flavorful on the inside. Thank you for sharing this recipe! I will be making these again!
So glad you enjoyed the pancakes Nina, thanks for sharing!
I made these and they are amazing! They don’t taste healthy and taste just like banana bread! Thanks for the recipe!
tastes just like banana bread!
LOVE these ingredients! Banana and peanut butter are definitely one of my favorite combos (second to chocolate and peanut butter of course) so I’ll definitely be trying these soon!
Thanks Liz! I agree – chocolate and peanut butter are THE best!