Hearty, healthy Whole Wheat Banana Nut Oat Pancakes loaded with bananas, nuts and oats, drizzled with a simple, scrumptious, peanut butter maple syrup. The perfect way to fuel up for the day!
A New Pancake Tradition
So I have to admit, Brandon and I hardly ever made weekend breakfast until Baker came along. The truth is, we were never awake for breakfast on the weekends pre-baby. Baker definitely inherited our love for sleeping and still lets us sleep in, but just not as late as we used to. And we are perfectly okay with that because the moment we hear him giggle through his monitor, we are energized to start the day. So we started a fun and yummy tradition of making pancakes together on Saturday or Sunday morning.
Our absolute favorites are these Whole Wheat Banana Nut Oat Pancakes covered in a simple yet indulgent Peanut Butter Maple Syrup. They are nutritious, delicious and super filling. It’s nice because the recipe makes 12 hearty pancakes so we always have some leftover for the next morning or to eat throughout the week. Made from simple, good-for-you ingredients, they’re loaded with bananas, nuts, flax seeds and oats so they’re full of whole grains, fiber, protein. And they taste amazing!
How to Make Whole Wheat Banana Nut Oat Pancakes
In a medium mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the egg and vanilla. Mash the banana and whisk that in as well. Add the milk and whisk until well combined.
Combine the dry ingredients with the wet ingredients and stir to combine. Fold in the pecans and flax seed. Let the batter sit for a few minutes while the griddle heats up.
Spread a little oil over a hot griddle. Use a ladle or 1/4 cup measuring cup to spoon the batter onto the preheated griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Keep cooked pancakes warm in a 200°F oven and repeat with the rest of the batter.
In a small saucepan over low heat, melt the peanut butter. Whisk in the maple syrup just before you are ready to serve the pancakes. Drizzle pancakes with warm peanut butter maple syrup and enjoy!
More Perfect Pancakes
Can’t beat a classic! These Classic Buttermilk pancakes turn out light and fluffy with crisp, golden brown edges every time. Fluffy lemon ricotta pancakes bursting with fresh blueberries and made healthier with whole wheat flour. Covered in a fresh blueberry maple syrup, these pancakes are breakfast perfection! Small but mighty, these Family Favorite Mini Pancakes make a stackable, dippable, kid-friendly breakfast that no one will be able to resist!
They are the perfect way to start a busy (or lazy) morning! I hope you and your family enjoy them as much as we do! If you make these Whole Wheat Banana Nut Oat Pancakes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Whole Wheat Banana Nut Oat Pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12
- Category: Breakfast
Description
Hearty, healthy pancakes loaded with bananas, nuts and oats are drizzled with a simple, yet oh so scrumptious, peanut butter maple syrup. The perfect way to fuel up for the day!
Ingredients
- Pancakes:
- 1–3/4 cups whole wheat flour
- 1 cup old fashioned rolled oats
- 2 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 whole egg
- 2 cups skim milk
- 1 teaspoon vanilla extract
- 2 bananas, mashed
- 1/4 cup pecans, chopped
- 1/4 cup ground flax seed
- Peanut Butter Maple Syrup:
- 1/4 cup peanut butter, smooth or crunchy
- 1/2 cup real maple syrup
Instructions
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the egg and vanilla. Mash the banana and whisk that in as well. Add the milk and whisk until well combined.
- Combine the dry ingredients with the wet ingredients and stir to combine. Fold in the pecans and flax seed. Let the batter sit for a few minutes while the griddle heats up.
- Spread a little oil over a hot griddle. Use a ladle or 1/4 cup measuring cup to spoon the batter onto the preheated griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Keep cooked pancakes warm in a 200°F oven and repeat with the rest of the batter.
- In a small saucepan over low heat, melt the peanut butter. Whisk in the maple syrup just before you are ready to serve the pancakes. Drizzle pancakes with warm peanut butter maple syrup and enjoy!
