Wholemeal banana pancakes

    20 min

    After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet and the wholemeal flour and ground almonds add protein making them more filling. My kids love these pancakes on a Saturday morning!

    13 people made this

    Serves: 3 

    • 100g wholemeal flour
    • 2 tablespoons ground almonds
    • 20g oats
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 egg
    • 240ml milk
    • 1 ripe banana, mashed
    • 1 tablespoon canola or sunflower oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a lightly oiled non-stick pan or flat griddle over medium-high heat.
    2. Mix wholemeal flour, ground almonds, oats, baking powder and salt in a bowl.
    3. Beat an egg in a separate bowl. Beat milk, banana and oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
    4. Pour or ladle the pancake batter, about 100ml at a time onto the hot pan; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    I make this recipe only I use wheat germ instead of almond flour. I also like to use buttermilk or "soured" milk. This is one of our favorite pancake recipes--it always turns out fluffy with a wonderful texture. NOTE: Because this recipe calls for wheat flour and oats, let the batter sit for fifteen minutes before using so that it has time to soak up some of the liquid and fluff up.  -  19 Feb 2013  (Review from Allrecipes US | Canada)


    We are not much of a pancake eating family, but I like to try new recipes, occasionally, especially if they are healthy. I rate this a 5 for healthy. It is made with all whole grains and has no refined sugar. Although, I had to use an emulsion blender to get the banana fully blended. However, taste, its not bad but would be better with strawberry or other fruit topping or whipped cream. It just needs something. Also, wasn't too sure how I felt about the almond flour. The submitter referred to it as a crispiness, I thought it was more of an after texture with the almond bits. I would opt to not add that on a similar recipe, even though it is healthy protein. Only change I made was using white whole wheat flour. I got 7 pancakes.  -  21 Feb 2013  (Review from Allrecipes US | Canada)


    I used nonfat vanilla Greek yogurt instead of milk, doubled the oats, and added 1/8 cup of honey. Delicious.  -  09 Oct 2013  (Review from Allrecipes US | Canada)