Whole Wheat Banana Oatmeal Pancake Recipe

Heather says:

Laissez les bons temps rouler! It’s Fat Tuesday if you’re anywhere near New Orleans; if like the rest of the country you’re stuck with a more mundane celebration, you may know today as Shrove Tuesday or even as Pancake Day.

Today we’re celebrating with this recipe for banana oatmeal pancakes.

If you’re from a long line of  Wonderbread fans, this recipe may not be your cup of tea. However, if you like the nutty flavor of whole grain breads these pancakes are a hearty counterpoint to sweet maple syrup. At first it seems as though there are a lot of steps, but they come together almost as quickly as my buttermilk pancakes and a little faster than my apple cider pancakes. I’d like to thank Stacy for sharing the recipe she found in Clean Eating Magazine.

Here’s the printable shopping list.

Banana Oatmeal Pancakes

Banana Oatmeal Pancake Recipe Ingredients

  • 2 egg whites
  • 4 medium bananas
  • 1 cup milk
  • 1/2 tsp vanilla extract
  • 1 + 1/4 cup rolled oats, divided
  • 1/2 cup whole wheat flour
  • 1/4 tsp kosher salt
  • 2 tsp baking powder

Banana Oatmeal Pancake Recipe Instructions

Oat flour from rolled oatsUse a food processor or blender to grind 1 cup of rolled oats into a coarse flour. Place the oat flour, 1/4 cup reserved rolled oats, 1/2 cup wheat flour, 1/4 tsp kosher salt, and 2 tsp baking powder into a mixing bowl.
Begin heating the griddle to medium heat.
Use a mixer to beat the egg whites until the reach the soft peak stage.
If you’re unfamiliar with the term, this means when the beater is pulled from the foam peaks form, but they droop instead of keeping their shape. If they keep their shape, this would be the stiff peak stage. If you have a stand mixer this can take a moment, so feel free to proceed with the next step.
Use a food processor, blender, or immersion blender to puree the bananas with the milk and vanilla.
Fold the banana puree into the dry mixture. Stir just until mixed, it’s important to not over-mix, the baking powder reaction needs to be as undisturbed as possible to keep the pancakes from being too dense.
Once the soft peaks have formed, it is time to fold the egg whites into the batter. Work quickly, but gently. If too many of the air bubbles are popped, the pancakes will not have much loft.
Spoon the batter by 1/4 cupfuls  on the griddle, which should be set to medium heat.
Cook until each side is light brown, turning once.
Serve hot with syrup, jam, or peanut butter.
Yield: 15 pancakes


12 Comments

  1. […] and don’t worry, the pancakes in the picture are healthy banana oatmeal pancakes from our friend Heather Solos over at Home-Ec101. […]

  2. HomemakersDaily on March 5, 2012 at 1:08 pm

    This sounds like something my husband would LOVE.  He makes pancakes every Sunday morning and is looking for an alternative to buying pancake mix.  I just printed it for him to try.  Thanks.

  3. nancie burchell on June 2, 2010 at 5:54 am

    Hi Heather, I love this recipe. I wanted to make a batch for my grandchildren, but I left my CE magazine back home in NC. I was so happy find it here. Thank you. These pancakes are so delicious and very satisfying. They are the perfect snack to bring along or to pack in lunches. My son and daughter -in-law cook healthy meals for their family of 5. With time or lack of it being a issue in their house, I thought I'd cook up a batch of these fabulous pancakes. Yummo!! Thanks again Heather. From Nancie a CE subscriber

    • lisa cruz on April 19, 2011 at 9:43 pm

      is this Nancie Burchell…from Hacienda Heights.
      can you email me this recipe
      lisa Cruz lac1916@yahoo.com
      <3

  4. Anna on February 27, 2010 at 4:13 pm

    These didn't turn out for me at all – done on the outside and gooey in the middle. I think "medium" bananas should be "small" bananas. Or less milk? Sad breakfast. 🙁

    • Heather Solos on February 27, 2010 at 6:40 pm

      Hi Anna, I'm sorry you didn't have great results. Was the batter runny? If so, then yes, I'd reduce the milk OR add a TBSP or two of additional oats or whole wheat flour. This should be done before the egg whites are folded in.
      My other thought is, if the griddle or pan was too hot, the outsides would be done long before the middles. Again, I'm sorry they didn't turn out as you expected.

    • mamikaze on February 27, 2010 at 6:46 pm

      Anna, you can try lowering the heat of your pan/griddle. Sounds like the outside was cooking too quickly.
      My recent post lists for everything

  5. Lacy -Catholic Icing on February 23, 2010 at 12:08 am

    These look so yummy and healthy and filling! I should have made these on Shrove Tuesday! Thanks for sharing all the recipes you do. Cute blog! 🙂
    My recent post Free Lent Lapbook Ideas

  6. Cyril on February 21, 2010 at 9:30 am

    Hi Heather! Your recipe is looking as if full of healthy ingredients which we daily use.
    My recent post English Language; Historic Overview

  7. Stacy on February 17, 2010 at 6:10 pm

    C'est si bon! I feel so honored to see the recipe laid out and photographed! Yours look so much more "put together" than mine do. Thanks for sharing this recipe; we love it at our house. Merci mille fois!

  8. Elaina Guido on February 16, 2010 at 3:33 pm

    Looks Super Yummy. Anyone got a carb /sugar count on this?

    • Stacy on February 17, 2010 at 8:34 pm

      I found the recipe from the magazine. It only gives the info including the syrup, so I don't know what it would be for just the pancakes.

      Serving Size: 2 5-inch panckaes + 1 tbsp. syrup
      200 calories
      2 g. fat
      41 g. carbohydrates
      11 g. sugar
      5 g. fiber
      7 g. protein
      115 mg. sodium
      0 mg. cholesterol

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