Whole Wheat Banana Pancakes – no sugar, healthy recipe

whole wheat banana pancakes

Easy Whole Wheat Banana Pancakes.


This Whole Wheat Banana Pancakes recipe is my go-to breakfast. I have fond, lazy, and hectic memories of it since it has helped keep me full during all of those instances. It barely takes a few minutes to whip up and it’s okay if you aren’t super accurate with the measurements. I’ve made the recipe keeping in mind that people are going to tweak it based on what’s available to them and what they prefer. This recipes make 3 big fat pancakes. You can make 9 small ones with it. If you want to make a larger batch, simply double or triple the recipe as required. I make everything in small batches because it’s easier to double a recipe than to halve it.

In a pre-covid era when I was constantly travelling for work from my hometown Cuttack to the capital Bhubaneswar. It’s hardly 22 km away but I’d wake up early by 7-7:30 am, shower, make some breakfast or half eat and half pack my breakfast then leave home by 8:30. I used to travel by the bus facility called Mo Bus; so I’d reach Bhubaneswar, my friend whom I was working with would pick me, and we’d spend the entire day overworking our brains. Most of the times I didn’t know when I’d have my lunch or the next meal so it made sense to have a good wholesome breakfast that’ll keep me fullĀ  for long. This whole wheat banana pancakes recipe has never not come to my rescue. As I write this, memories of that time flood me. The project we were working on never took off, and somehow that friend and I ended up having a fallout. But it’s truly amazing how thinking of a recipe can make you nostalgic, how despite everything that’s happening around the world, how you can find comfort in a breakfast that once marked your daily stepping-out-for-work routine. I never thought I’ll be writing about it like this. Yet here I am.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 3 large pancakes
Author: Pratty and Food
  • 1/2 cup mashed banana
  • 1-2 tablespoons jaggery or sugar
  • 1 egg plus 2 tablespoons milk
  • For eggless - use only 1/3 cup milk
  • 1/4 teaspoon vanilla essence or extract
  • 1/4 teaspoon cinnamon you can use both cinnamon and vanilla or just the one that's available
  • 1/3 cup whole wheat flour atta
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda edible soda
Toppings (optional)
  • Sliced fruit
  • Honey to drizzle
  1. Mix the mashed banana and jaggery (or sugar).
  2. Add in the egg and milk or the eggless substitute. Whisk.
  3. Add the vanilla and/or cinnamon powder and mix.
  4. Add in the flour, baking powder, and baking soda. Mix
  5. Heat a frying pan. Grease it with a bit of butter. Scoop and pour in about 1/4 cup of batter.
  6. Let it cook on low-medium heat. Once you start seeing bubbles on the surface, that's your cue to flip. Flip and cook on the other side for about a minute. Repeat for the rest of the batter. Done!
  7. Stack 'em up, add some toppings if you want to. Drizzle some honey or maple syrup over it if you like. Enjoy!
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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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