Peanut Butter and Banana Whole Wheat Pancakes

We’re giving classic pancakes a tasty twist—and a much-needed nutrition boost. Our secret? We’ve taken out the sugar! But don’t worry, plenty of sweetness comes through in every bite. Now this stack is the perfect Sunday-morning indulgence.

Portions: 6 (2 pancakes each, plus ½ tablespoon maple syrup)

Serving: 154g

Ingredients
  • 2 cups reduced-fat buttermilk
  • 1/3 cup smooth natural peanut butter
  • 3 egg whites
  • 2 tablespoons honey
  • 1 ½ cups whole wheat flour
  • Pinch of kosher salt
  • ¼ cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 ½ cups chopped banana (about 2 large bananas)
  • 3 tablespoons maple syrup, to serve
  • ¼ cup walnuts (optional garnish)
Instructions
1
In a medium bowl, add buttermilk, peanut butter, egg whites and honey, stirring together with a spatula to combine. In a small bowl, add flour, oats, salt and baking soda. Add dry ingredients into the wet ingredients, using a spatula to stir together until just combined. (Some lumps in the pancake mixture are good because it means the batter hasn’t been overmixed.)
2
Let the batter rest for about 10 minutes. Then gently stir in the chopped bananas.
3
Spray a large nonstick pan with cooking spray and warm it over medium-high heat. Portion 1/3 cup amounts of batter on the pan. When bubbles appear on the edges of a pancake, flip it over with a spatula and slightly flatten it with the back of the spatula. Cook until each side is browned, a few minutes per side. Transfer to a plate. Continue with remaining batter, coating the pan with cooking spray when needed, until all the batter has been used.
4
Serve pancakes with maple syrup and walnuts.
Nutrition Facts:
Calories
300
Carbs
50g
protein
9g
fat
8g
sat. fat
2g
sodium
334mg
fiber
3g
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