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Boppin’ Banana Pancake Breakfast

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Boppin’ Banana Pancake Breakfast

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Course: Breakfast
Cuisine: American
Keyword: banana, dairy free, low fat, pancakes, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 320kcal


  • 2 cup flour, whole wheat
  • 1/4 cup wheat germ
  • 1/8 cup sugar
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • 1 medium banana
  • 1 1/2 cup almond milk, unsweetened
  • 2 tablespoon olive oil
  • 2 large egg
  • 1 teaspoon vanilla extract


  • 1 medium banana
  • 1/4 cup maple syrup, pure


  • Mix flour, wheat germ, sugar, baking powder, and salt in a mixing bowl; set aside.
  • Mash banana with the back of a fork and add to a separate mixing bowl. Stir in milk, oil, eggs, and vanilla; whisk well to combine.
  • Pour wet ingredients into dry ingredients and mix well.
  • Spray a large skillet or griddle with cooking spray; heat over medium.
  • Pour batter onto skillet forming pancakes of desired size. Heat until bubbly, then flip over and continue heating until browned and cooked through.
  • Slice remaining banana.
  • Top pancakes with maple syrup and banana slices (or serve banana slices on the side if preferred).
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Calories: 320kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 471mg | Fiber: 6g | Sugar: 18g

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