Healthy Banana Nut Pancakes
Yield: approximately 15 large pancakes


  • 2 cups whole wheat flour
  • ¼ cup pecan meal (could substitute almond or flax meal)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 very ripe banana, mashed
  • 1 6-ounce cup plain Greek yogurt (I use 2%)
  • 1¼ cup milk
  • 2 tablespoons pure maple syrup or honey
  • 2 tablespoons melted coconut oil (or vegetable oil or melted butter)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 chopped banana, optional


  1. Mix wet ingredients and dry ingredients separately. Add wet to dry and stir until just combined, folding in chopped banana.
  2. Heat a cast iron skillet or frying pan over medium heat. I often grease the pan with coconut oil to play up the nutty flavor–butter or oil work well too.
  3. Drop batter by 1/4 cupfuls, spreading with the back of a spoon as necessary. The batter will be relatively thick. You could thin with more milk, but I enjoy the thicker pancake a thicker batter creates. Cook until golden brown on bottom, then flip and cook on the other side until golden and cooked through the center. Since the pancakes are thick, you may need to turn your heat down to low so that the insides cook before the outsides become too brown. Avoid pressing down with spatula in order to maintain the pancakes’ lightness.
  4. Serve with maple syrup, fruit, or topping of choice.


  • Could substitute vanilla, honey, or other flavored yogurt of your choice.
  • I often make the pancakes the evening before and pop in the toaster oven for a quick breakfast. They freeze well, too.
  • Keep warm in a 200 degree oven if making for a crowd.

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