Whole-Grain Banana Blueberry Pancakes

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These healthy pancakes are perfect for the whole family!

blueberry banana pancakes

This tasty treat is perfect for a weekend family breakfast. Your family will love these delicious whole grain pancakes, and you can feel good about serving up this superfood breakfast. This recipe for healthy banana blueberry pancakes is a great energy booster, and contains additional fiber and potassium. Pancakes are sometimes a no-no for people watching their calorie or carbohydrate intake. Fortunately, these pancakes are made with whole grains, so the carbs are complex. These are the carbs your body needs and that do not instantly convert into sugar.

Pancakes are one of the most loved breakfast foods in the world. They can be jazzed up with syrup or fruit (in this case blueberries) and they pair well with other common breakfast favorites, such as eggs and sausage. We love these pancakes because they are packed with healthy antioxidants and whole grains. They are great for a celebratory breakfast, a lazy Sunday brunch, or even on a weekday morning when you have a few extra minutes to whip up something hearty.

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Whole-Grain Banana Blueberry Pancakes

These fabulous whole grain pancakes are perfect for a family breakfast!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 6 people
Serving Size 2 pancakes
Course Breakfast
Cuisine Universal
Author SkinnyMs.


  • 1 cup oat flour see below for instructions on making your own
  • 1 cup white whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup walnuts diced - optional
  • 2 eggs slighly beaten
  • 1/4 cup canola oil
  • 1 banana mashed
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1/2 cup low fat milk
  • 1/2 cup blueberries fresh


  • In a large mixing bowl, whisk dry ingredients together. in another mixing bowl, combine remaining ingredients, except blueberries. Pour wet mixture into dry, and stir until combined and most lumps disappear; fold in blueberries.
  • Heat griddle to 350°, or until a drop of water sizzles when dropped on griddle. Spray griddle with nonstick cooking spray, and pour on 1/4 cup pancake mix. Turn pancakes over when they begin to dry around the edges and are golden on the bottom. if desired, top pancakes with additional blueberries and bananas, and drizzle with 100% pure maple syrup.


To make oat flour, add old- fashioned oats to a blender (1 cup oats makes 1 cup flour), and blend until a flour-like consistency is achieved.

Nutrition Information

Serving: 2pancakes | Calories: 274kcal | Carbohydrates: 44g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 453mg | Fiber: 4g | Sugar: 13g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Quick and Easy

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  1. These are delicious :). They are on the weekend breakfast rotation. I suggest freezing extras for fast weekday breakfasts too!

  2. Made these this weekend and they were absolutely delicious!  Great recipe to try if you haven't yet!  🙂

  3. We eat these every Saturday morning. They are without a doubt the best pancakes I've ever had……next to my Dad's of course.

  4. My husband hates banana. What part does the banana play in this recipe other than flavor? Can it be omitted? Thanks

    1. Darlene, It adds additional sweetness since there is very little added otherwise. It certainly can be omitted or substituted with a little applesauce!

  5. I noticed this recipe calls for 1 C whole wheat flour and 1 C of oat flour. Could you use all oat flour, or do you have to also use the whole wheat flour?

    1. Stephanie, You can probably use all oat flour and it will result in a denser, but still delicious pancake.

    1. Yes, you can sub with Maple Syrup. You can use whole wheat flour which is heavier, that’s why I prefer White Whole Wheat which is still unrefined and much better in cooking.

  6. Hello Gale: I did used Honey, and used LION Self Raising flour its says ” …Unbleached wheat Flour”
    (live in down under”; not sure is it is the equivalent to the white whole-wheat flour that the recipe is referring to. Although the pancakes were delicious, I do really want to stick with the ingredients from the recipe as much as possible.
    Thank you.

    1. Hessa, Unbleached wheat flour is fine. We like White Whole Wheat because it makes a lighter pancake. But the nutritional
      data should be the same. Hope this helps! 🙂

  7. Hi: Thank you . What would be the best way to replace the ingredients without altering to much their nutritional value as to ones from the recipe? I’m new to all this but do not want to blow up my calories (1200 a day) I live down under.
    Thank you

    1. The answer will really depend on the ingredient you are looking to substitute. If you have ever have questions about specific ingredients, don’t hesitate to ask! 🙂

  8. Hi: Try to “import” this recipe into my calorie counter app and it comes with a completely different nutrient value reading (The recipe says 0 cholesterol my app says 45 mg) Any suggestions o ideas please :-() Im Trying to follow the 14 Days low calorie weght loss menu.
    Thank you very much.

  9. Hi: I’m back to day 1. Still could not find white whole-wheat flour I did ask no one knows what else can I use. Any suggestions or there is other name for it here in oz that you may know of?
    Also Do you happen to know or have a recipe for aluminium and Calories free Baking powder?
    Thank you very much.

    1. Jessa, Whole wheat flour will work fine. Where are you located? Walmart has White Whole Wheat flour now. Just sub aluminium free for regular baking powder. The results will be the same. 🙂

  10. Hi: I do live in Australia, we do not have Walmart, I’ve gone around the shops; including Health Food Stores; asking for white whole-wheat flour, no luck I did use Unbleached wheat flour, and recently Lions
    Self raising Wholemeal but is altering the data specially on the amount of sodium.even the pasta that they sell here is from Durum (???) Yayyy What to do? lol

  11. So I ran out of bananas and did applesauce. I’m trying to track accurately in MFP so when I did my calorie content came out 100 calories per serving higher. (Without nuts too). Do you know why this could be?

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