Soft and fluffy Whole Wheat Banana Pancakes topped with homemade Salted Caramel Sauce and toasted coconut flakes!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1.5 cups white whole wheat flour [192 grams]
  • 1.5 tablespoons granulated white sugar [19 grams]
  • 2 teaspoons baking powder
  • pinch of baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon powder
  • 2 large bananas [3/4 cup mashed bananas]
  • 1.25 teaspoon vanilla extract
  • 2 tablespoons oil (I used canola oil)
  • 2 large eggs (at room temperature)
  • 1 cup milk (I used 1% fat milk)
  • 3/4 cup pecans (roasted and then finely chopped [reserve some for garnishing])

To serve

  • 1/4 cup salted caramel sauce
  • finely chopped roasted pecans
  • toasted coconut flakes (optional)

Method

  1. Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside.
  2. In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside.
  3. In another bowl, whisk together mashed banana with oil and vanilla extract till well combined.
  4. Add eggs, one at a time till well combined.
  5. Add the milk and mix.
  6. Transfer the wet ingredients to dry. Mix the batter till it's just combined. Do not over-mix.
  7. Fold in the chopped roasted pecans.
  8. Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray.
  9. Once the skillet gets hot, pour around 1/2 cup of the batter on it.
  10. Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes.
  11. Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished.
  12. Place the pancakes on your serving plate and top with salted caramel sauce.
  13. Garnish with roasted pecans, toasted coconut flakes and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.