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Whole Wheat Banana Nut Pancakes

Whole Wheat Banana Walnut Pancakes

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Delicious banana walnut pancakes that will get your day started on the right foot! Hearty, healthy, and freeze wonderfully!

  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x


  • 1 1/4 C whole wheat flour
  • 1/3 C cornmeal
  • 1 Tb sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs, separated
  • 1/4 C canola oil
  • 1 1/2 C buttermilk
  • 1 ripe banana, mashed
  • 1/4 C toasted walnuts or pecans, chopped


  1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
  2. In a small bowl, beat together the egg yolks, oil, and buttermilk. Pour wet mixture into the dry and mix just until combined. Do not over-mix!
  3. Allow the batter to sit for five minutes then add any additional buttermilk to thin the batter so it will gently fall from a spoon. Fold in banana and pecans.
  4. In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter completely. Cook pancakes over medium heat until golden brown, about 3 minutes per side.


To freeze, lay the cooled pancakes in a single layer on a cookie sheet.  Freeze until hard then place in a freezer bag.  To prepare, just pop them in a toaster!

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American


  • Serving Size: 1 pancake
  • Calories: 156
  • Sugar: 4g
  • Sodium: 319mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 32mg