Banana Pancakes



2 eggs

11/2 cups milk, low-fat 

1 tablespoon honey**

3 tablespoons vegetable oil 

3/4 cup whole-wheat flour

3/4 cup white flour

2 teaspoons baking powder

2 bananas, peeled, sliced

vegetable oil cooking spray

Apple Topping

3 medium apples

3 tablespoons sugar

1 teaspoon cinnamon

1/4 cup water


**Special Note:
DO NOT give honey to children under 12 months of age - they are at risk of infant botulism, which is a rare but serious form of food poisoning.



  1. Beat eggs. Beat in milk, honey, and oil. 
  2. Add flours and baking powder. 
  3. Slice bananas and add to egg and flour mixture. 
  4. Coat a large, non-stick frying pan or griddle with non-stick vegetable oil cooking spray. Warm the pan over medium heat.
  5. Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size.)
  6. Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook until golden, 2-3 minutes. Place pancakes on a platter and keep warm. 
  7. Repeat steps 5 and 6 using remaining batter. Use more non-stick cooking spray as needed.

Apple Topping

  1. Wash apples, remove cores, and slice thinly with peel still on. 
  2. Combine apples with the sugar, cinnamon, and water. 
  3. Cook in a skillet for 10 minutes. 
  4. Spoon on top of pancakes. 
Nutrition Facts: 

Serving size: 2 pancakes (with 3/4 cup apple topping)

Calories: 340

Fruits and Vegetables: 1 cup

Fat: 10 g

Fiber: 5 g

Sodium: 220 mg


This material was developed by the UMass Extension Nutrition Education Program.

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