Wholewheat Banana Pancakes

Wholewheat Banana Pancakes (1 of 1)

So I woke up this morning thinking I’ll be embarking on a challenging hike today with some friends. On the presumption that I’ll be conquering the deadly Twin Peaks (name of trail) and burning a bucketload of calories, I thought I could justify devouring something scrumptious for breakfast without the associated guilt trip. Seeing I woke up early and had some wholewheat flour in my cupboard and some bananas lying around, I decided I’d whip up some healthy pancakes.

Unfortunately though – and much to my disappointment – everyone flaked due to sheer idle laziness and “adverse weather conditions”. Okay, they can be ‘forgiven’ given it is rather overcast and gloomy today so excuse duly accepted this time. Point is, I already made and ate these pancakes and was psyched about the hike. Luckily, I did end up hiking to the peak with another girlfriend to visit one of my closest friends who just gave birth to a baby daughter yesterday at Matilda Hospital. Guilt factor obliterated.

Anyways, enough of my ramble. Below is my healthy and delicious ‘no-brainer’ breakfast pancakes.

INGREDIENTS (serves one, makes 3 pancakes):

  • 1/3 cup wholewheat flour
  • 2/3 cup of milk
  • Knob of butter for greasing pan
  • 1 banana
  • Maple syrup to drizzle

Wholewheat Banana Pancakes (1 of 15)


1) Whisk flour and milk thoroughly together in a bowl.

Wholewheat Banana Pancakes (2 of 15)

2) Heat up a skillet on medium heat. Add a knob of butter. Add a ladle of the pancake batter into the pan and cook for a few minutes until golden brown. Flip and repeat.

Wholewheat Banana Pancakes (3 of 15)

Wholewheat Banana Pancakes (6 of 15)

3) Repeat step 2 with the remaining batter (should make approximately 3). Layer the cooked pancakes onto a plate and keep warm. Slice the banana.

Wholewheat Banana Pancakes (10 of 15)

4) Serve pancakes with the banana slices and a drizzle of maple syrup.

Wholewheat Banana Pancakes (15 of 15)

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