Banana Nut Whole Wheat Pancakes – a delicious recipe with Milk, Vinegar, Whole Wheat Flour, Brown Sugar, Baking Powder, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["1. Heat a griddle or skillet over medium heat. Mix together milk and vinegar in a medium-sized bowl and set aside. The milk will ""sour"" and look a little chunky.", "2. In a separate large bowl mix together dry ingredients (flour through salt). Set aside.", "3. Add egg, butter, and vanilla into the milk mixture. Add milk mixture into the dry mixture and whisk until just combined.", "4. Gently stir in banana and nuts.", "5. Spray the heated griddle or skillet with cooking spray or coat with butter. Pour batter onto the griddle by the 1/4 cupfuls and cook until bubbles appear and the edges begin to look dry. Then flip and cook the other side. Remove the finished pancakes to a plate while you repeat with the remaining batter."]
248
kcal
Calories
7
g
Fat
38
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3/4 cups Milk, 2 Tablespoons Vinegar, 1 cup Whole Wheat Flour, 2 Tablespoons Brown Sugar, and more.
Yes, Banana Nut Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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