Pancakes with Mixed Berries and Banana
Start your day with these light and fluffy whole wheat pancakes, naturally sweetened with ripe bananas and bursting with fresh mixed berries. A wholesome and satisfying breakfast that's ready in under 30 minutes.
For 4 servings
Whisk the dry ingredients
- In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, and salt until well combined.
Prepare the wet ingredients
- In a separate medium bowl, mash the ripe banana until it's mostly smooth.
- Whisk in the almond milk, egg, 1.5 tablespoons of avocado oil, and vanilla extract until everything is evenly mixed.
Make the pancake batter
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently with a spatula or whisk until just combined. A few lumps are perfectly fine – do not overmix.
Cook the pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Lightly brush with the remaining 0.5 tablespoon of avocado oil.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding a little more oil to the pan as needed.
Serve
- Stack the warm pancakes on plates, top generously with the mixed berries, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overmix the batter! Lumps are fine and actually help create lighter, fluffier pancakes.
- 2Use very ripe, spotty bananas for the best natural sweetness, reducing the need for added sugar.
- 3For perfectly round pancakes, use a 1/4 cup measuring cup to pour the batter onto the griddle.
- 4Keep cooked pancakes warm in a preheated oven at 200°F (95°C) on a baking sheet while you finish the batch.
- 5Cook on medium-low heat to ensure the pancakes cook through without burning the outside.
- 6These pancakes freeze well. Let them cool completely, then stack between layers of parchment paper in a freezer bag.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and ensure your almond milk is dairy-free.
gluten freeGluten free
Use a certified gluten-free all-purpose flour blend and certified gluten-free oat flour instead of whole wheat flour.
high proteinHigh protein
Add a scoop of your favorite plain or vanilla protein powder to the dry ingredients. You may need to add an extra splash of almond milk to get the right consistency.
kid friendlyKid friendly
Make mini silver dollar pancakes for smaller hands. You can also add a handful of chocolate chips to the batter as a treat.
Why this is on our healthy list.
Rich in Fiber
Whole wheat and oat flour provide a good source of dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Natural Sweetness
Using ripe bananas provides natural sweetness without the need for refined sugars, making this a great option for a balanced diet.
Packed with Antioxidants
Mixed berries are loaded with antioxidants and vitamins, which help protect your cells from damage and support overall health.
Sustained Energy
The complex carbohydrates from whole grains provide a steady release of energy, preventing blood sugar spikes and keeping you energized throughout the morning.
Frequently asked questions
Yes, these pancakes are a healthy breakfast option. They are made with whole wheat and oat flour for fiber, naturally sweetened with banana, and topped with antioxidant-rich berries. They provide complex carbs for sustained energy.