These pancakes were the result of not having food, so I found a recipe for pancakes made with white whole wheat flour, then substituted the Greek  yogurt (which I was out of) for a banana left in the pantry.

I love these pancakes!  I never incorporate refined flour or sugar, butter, oil or margarine or egg yolks into the food I feed myself, so my experiments usually don’t come out fluffy but taste like a hardened version of the whole wheat flour I had used.  I was pleasantly surprised with my pancakes – made from scratch, made from scraps.


Healthy Whole Wheat Banana Pancakes

  • 1/2 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Splenda, to taste
  • 1 small banana, ripe
  • 2 egg whites
  • Water
  1. Whisk all the dry ingredients together.
  2. Mash the banana into a puree and add to dry ingredients.  Add the egg whites and start pouring water until the mixture makes a thick pancake batter (you’ll need 1/4 water or so).
  3. Make the pancakes (you know, skillet, flip…please tell me you know how to make pancakes).
  4. Enjoy!  Spray with butter substitute of choice and sprinkle with Splenda and cinnamon!

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