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Looking for a quick, healthy, and delicious breakfast option? These Mini Banana Pancakes are the perfect way to start your day! Made with wholesome ingredients like whole wheat flour and ripe bananas, these pancakes are packed with fiber and protein while keeping sugar and fat in check. Plus, they’re easy to whip up in just 20 minutes!
Why You’ll Love This Recipe
- Nutritious & Delicious – Whole wheat flour and bananas provide fiber and essential nutrients.
- Low in Fat & High in Protein – Egg whites and skim milk add protein without unnecessary fat.
- Naturally Sweet – Ripe bananas and a touch of brown sugar create a perfectly balanced sweetness.
- Perfect for Meal Prep – Make a batch ahead of time and store for quick breakfasts on the go.
Healthy and Delicious Mini Banana Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 5 servings, 15 mini pancakes
Serving size: 3 mini pancakes
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Ingredients
1 cup whole wheat flour
2 bananas (very ripe)
1 cup skim milk
2 Tbsp brown sugar
2 tsp baking powder
2 egg whites
1 egg
Optional*:
½ tsp banana extract
½ tsp salt
*optional ingredients are not included in the nutritional calculations.
Instructions
- In a medium-sized bowl, whisk together whole wheat flour, baking powder, and salt (if using).
- In a separate bowl, mash the ripe bananas with a fork.
- Add brown sugar, egg, egg whites, skim milk, and optional banana extract to the mashed bananas. Mix well using a spoon or spatula.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. The batter will be thick.
- Heat a non-stick pan or griddle over medium heat and lightly spray with non-stick cooking spray.
- Spoon small amounts of batter onto the pan to form mini pancakes. Cook for 1-2 minutes per side, flipping once the edges look set and bubbles form on top.
- Serve warm with sugar-free maple syrup and fresh banana slices.
Nutrition Information
Per Serving: (3 mini pancakes)
Calories: 176
Fat: 1.7g
Carbohydrates: 36.1g
Fiber: 4g
Protein: 8g
Sugars: 13.3g
Tips for the Best Mini Banana Pancakes
- Use Very Ripe Bananas – The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Don’t Overmix – Stir until just combined to keep pancakes light and fluffy.
- Use a Non-Stick Pan – Prevent sticking and ensure even cooking with a good-quality non-stick pan or griddle.
- Make Ahead & Store – Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to a month.
Healthy Toppings to Try
- Fresh Fruit: Sliced bananas, strawberries, or blueberries
- Nut Butter: A drizzle of almond or peanut butter for extra protein
- Greek Yogurt: A dollop of protein-packed yogurt for creaminess
- Chia or Flax Seeds: A sprinkle for added fiber and omega-3s
Enjoy Your Healthy Mini Banana Pancakes!
This easy, nutritious pancake recipe is perfect for busy mornings, meal prep, or a healthy weekend brunch. Try it today and enjoy a naturally sweet and wholesome breakfast!
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