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Multi-Grain Banana Pancakes

Multi-Grain Banana Pancakes

Make your weekend breakfast something special! These hearty pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey. They’re a good source of dietary fiber and have 10 grams of protein per serving. And, they freeze well. Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Multi-Grain Banana Pancakes

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By: Team Beachbody
Posted in: Breakfast, Recipes
4 servings, 2 pancakes each
Prep Time
10 mins.
Cook Time
10 mins.


  • 1 large egg, lightly beaten
  • 1 Tbsp. coconut oil, melted
  • 1 cup low-fat milk
  • ¼ cup nonfat plain yogurt
  • 1 very ripe medium banana, mashed
  • 1 Tbsp. raw honey
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup old-fashioned rolled oats
  • 3 Tbsp. wheat bran
  • 2 Tbsp. chopped raw almonds
  • 1½ tsp. baking soda
  • ½ tsp. sea salt
  • Nonstick cooking spray
  • 4 tsp. pure maple syrup


Here are your instructions:

  1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.

  2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.

  3. Add flour mixture to egg mixture; mix until just blended.

  4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.

  5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.

  6. Flip with spatula and cook for 30 seconds.

  7. Repeat with remaining batter.

  8. Serve pancakes topped evenly with maple syrup.

Recipe Notes

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Tags: banana

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