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 almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat griddle to 375 degrees F (190 degrees C).

    Advertisement
  • Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.

  • Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.

  • Pour batter 1/2-cupful at a time onto the hot griddle; 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.

Cook's Note:

If omitting banana or syrup, add 1 to3 teaspoons of sugar to dry ingredients, to taste.

Nutrition Facts

305 calories; protein 13.7g 27% DV; carbohydrates 42.8g 14% DV; fat 10.6g 16% DV; cholesterol 61.1mg 20% DV; sodium 575.7mg 23% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2013
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. Read More
(26)

Most helpful critical review

Rating: 3 stars
03/10/2017
It took quit a while for the pancake to cook through. Had to spread the batter out or it was too thick. Tasted ok though! Read More
42 Ratings
  • 5 star values: 30
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/19/2013
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. Read More
(26)
Rating: 4 stars
02/21/2013
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. Read More
(5)
Rating: 4 stars
10/09/2013
I used nonfat vanilla Greek yogurt instead of milk doubled the oats and added 1/8 cup of honey. Delicious. Read More
(3)
Advertisement
Rating: 4 stars
02/24/2013
I made this according to the recipe, but I think next time I would add a little more oatmeal and use buttermilk. These do have a great flavor, but they do need a little sweetness. I'm sure my granddaughters will inhale these. I did make mine a little smaller than called for, but that's just because of my "audience." Thanks for the recipe! Read More
(3)
Rating: 5 stars
08/31/2013
These were wonderful. I used organic unbleached flour because it's what I had, but plan to use wheat germ next time to replace the almond meal.I doubled the oats, halved the salt, used milk soured with lemon juice. I let the batter rest 15 minutes as suggested. My husband and I both loved them. Read More
(3)
Rating: 5 stars
07/07/2013
I subbed wheat germ, added cinnamon, and let the mixture sit 10 minutes or so (thanks Sara Jo!). I also used quick oats. The result was fluffy, moist but hearty pancakes with a mild banana flavor. Next time, I'll add more banana (not mashed up as much), more cinnamon, leave out the canola oil, and use sour milk. I topped with a fresh blackberry sauce which suited the pancakes great, but the possibilities are endless. Plain honey drizzled on top, chocolate chips mixed into the batter, blueberry sauce....they are also great plain! Read More
(3)
Advertisement
Rating: 4 stars
06/22/2013
My family really liked these pancakes. I took another reviewers suggestion and "soured" my milk by adding 2 Tbls of vinegar and let it sit for about 5 minutes before adding the other ingredients. This makes the pancakes fluffy. Next time I will also add a little sugar. Read More
(2)
Rating: 5 stars
11/01/2014
Yum!! We tried adding peanut butter chips to some and chocolate chips to some. All were excellent! Read More
(2)
Rating: 5 stars
06/08/2014
Excellent. Didn't have milk but had almond milk. Tasted great. This week I cooked a peeled apple with steam and the substituted it for the banana and added some cinnamon. Ooooohhh yeah, Read More
(2)
Rating: 3 stars
03/10/2017
It took quit a while for the pancake to cook through. Had to spread the batter out or it was too thick. Tasted ok though! Read More