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Whole Wheat Chia Banana Pancakes

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Whole Wheat Chia Banana Pancakes

Whole Wheat Chia Banana Pancakes

Jessica Braider
Is it possible to have a winning healthy pancake recipe? Can pancakes be both healthy and delicious? Pancake aficionados, health conscious moms, and toddlers agree: these whole wheat chia banana pancakes are a win for any meal!
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Cook Time 25 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings


  • 2 cups whole wheat flour (use wheat/gluten-free if needed)
  • 1 Tbsp. chia seeds
  • 1/2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 3/8 tsp. salt
  • 2 eggs
  • 2 Tbsp. pure maple syrup plus extra for serving
  • 1 7/8 cups low fat milk (or use any variety)
  • 1 tsp. pure vanilla extract
  • 3 bananas 1 mashed and 2 thinly sliced
  • 1 1/2 Tbsp. butter or use nonstick cooking spray


  • In a large mixing bowl, whisk together the flour, chia seeds, cinnamon, baking powder, and salt until well mixed.
  • In a medium bowl, mix together the eggs, syrup, milk, vanilla, and mashed banana.
  • Make a well in the center of the dry ingredients and add the eggs mixture. Mix together until just blended (don’t over mix).
  • Heat a griddle and/or large nonstick skillet over medium to medium-high heat, melt a tsp. or two of the butter on the griddle or pan, and when it is very hot, pour the batter onto the pan in about 1/3 cup increments (a ladle works well for this). Spread about 4 slices of banana on top of each pancake, and let the pancakes cook for about 5 minutes on the first side until they are just bubbling and are golden brown on the bottom, flip and cook them for about 2 more minutes.
  • Repeat with the remaining butter and batter, which may cook even faster now that the griddle/pan is hot. If the pancakes are getting too brown on the outsides before the center is cooked, reduce the heat.
  • Serve the pancakes immediately, topped with butter and/or syrup, if desired, or cool and freeze them and reheat them in the microwave or oven.


Do Ahead or Delegate: Combine the dry ingredients and the wet ingredients but keep them separate until you are ready to cook because the chia will expand and soak up extra liquid over time.
Scramble Flavor Booster: Increase the cinnamon to 3/4 teaspoon, add 1/4 tsp. of ground cloves or cardamom.
Tip: Did you know that there’s a difference between dry and wet measuring cups? Although they hold the same volume, a dry measuring cup is designed to be filled to the top so you can scrape off any excess with a knife for a more precise measurement. For the most precise measurements, professional bakers recommend measuring by weight.
Nutritional Information Per Serving (% based upon daily values): Calories 454, Total Fat: 8g, 11.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 61mg, 20%; Sodium: 410mg, 17%; Total Carbohydrate: 84g, 28%; Dietary Fiber: 12g, 48%; Sugar: 25g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!

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