(Last Updated On: August 29, 2018)
Whole Wheat Oatmeal Banana Pancakes
These Whole Wheat Banana Oatmeal Pancakes will have you hooked in no time. There is no sugar (since I adapted the recipe), no bleached white flour (only whole wheat), plus there is oatmeal and bananas! I also add some ground flax seed and chia seed to give them an extra energy and iron boost!
62-3 4″ pancakes per serving
62-3 4″ pancakes per serving
  1. Whisk all ingredients together.
  2. Refrigerate pancake batter for at least 1/2 hour. This allows the ingredients to soak together and thicken up. I added this step to the receipe by accident, but they are much fluffier and better this way!
  3. Cook in a pan or griddle on medium heat (I actually use a lower heat) with a little oil (grapeseed or coconut) or butter. The secret to perfectly cooked and browned pancakes is to wait until they bubble and the bubbles start to pop. That is how you know it is time to flip the pancake. 🙂
  4. When your pancakes are done, they should be golden brown like in this picture!
  5. Freeze any leftovers (or if you are like me, double the recipe to have some to freeze each time)! I put wax paper squares in between my pancakes so they come apart in a snap. Then pop into a freezer bag and into the freezer. Pop into the toaster or the microwave for a quick breakfast or snack!
  6. Serve with your favorite fruit and syrup (I also melt all fruit jelly or use honey).