I love pancakes but don’t always indulge because I end up feeling overly full and bloated, and deep into a dark sugar coma within an hour of eating. While intuitive eating gives me the freedom to eat the foods I enjoy, it also includes tuning into my body and feeding it the food that supports me the best and gives me the energy I need for the day. And I know that what helps me stay full longer and more energized is eating a balance of protein, fat and carbohydrates for breakfast. These whole wheat banana pancakes are delicious and leave me feeling super satisfied!
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Whole wheat + Almond Flour = the perfect combination
I definitely wanted to use whole wheat flour in place of regular flour to boost the fiber because I like the flavor and texture of whole wheat baked goods, but I also wanted to add another flour that would boost the protein a bit. What worked well ended up being a 2 to 1 combination of whole wheat flour and almond flour.
I think the results are pretty spectacular and resulted in a fluffy pancake with lots of good whole wheat texture. Sometimes whole wheat pancakes feel heavier in texture than regular flour and the almond flour worked to counter that effect. I also experimented with chickpea flour in this recipe, but it has a strong flavor that just didn’t work as well for me in this recipe.
More about almond flour?
Cooking with almond flour is pretty common so you should be able to locate it at your grocery store or a specialty food store. If not, it’s available online from Amazon. It’s a bit more expensive than regular flour, but it’s worth it for the additional nutty flavor it lends to baked goods and the lightness it added to these pancakes.
Almond flour is made from almonds with or without the skins. Flour made from almonds with the skin is often darker in color and may be slightly coarser than the one made from blanched almonds. The almond flour I purchased was darker in color, so I assume it was made with the skins, however it also had a fine texture and consistency similar to regular flour. Be sure to store your almond flour in the freezer or refrigerator since you will likely use it infrequently and it does tend to go rancid easily.
Nutrition benefits of using whole wheat + almond flour
Making the change from regular, white flour to this combination of whole wheat and almond flour added 7 grams of protein to one serving. Also, as these flours are higher in fiber and one serving provides 8 grams of fiber. Almonds are a bit higher in fat than regular flour so there is an increase in the fat in this recipe, but it is a combination of healthy fats. In my opinion these healthy fats along with the fiber and protein work to keep you satisfied for a longer amount of time.
These whole wheat banana cacao pancakes work great with a cocoa and cinnamon flavored yogurt. A fantastic combination and pretty easy to make for a Saturday or Sunday breakfast once you have all the ingredients on hand. Cacao nibs are great way to add chocolate flavor to foods without a lot of sugar. Plus, it adds a nice crunchy texture to the dish as well. And Greek yogurt flavored with a little bit of cinnamon and cocoa powder is a creamy and delicious topper for these pancakes!
Whole Wheat Banana Cacao Pancakes with Cocoa Cinnamon Yogurt
- 1 cup whole wheat flour
- ½ cup almond flour
- 2 T sugar
- 1 T baking powder
- ¾ cup almond milk
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 T canola oil
- ½ cup 2% Greek yogurt
- 1 tsp cocoa powder unsweetened
- 1/8 tsp cinnamon
Toppings to serve
- 2 T cacao nibs
- 2 medium bananas
- Combine all the dry ingredients from flour through baking powder in a medium bowl.
- In another bowl, whisk egg until it is scrambled then add the milk, vanilla and oil to bowl.
- Gently whisk to combine.
- Add the liquid ingredients to the dry ingredients and mix just until smooth. If the mixture looks too thick, add a bit more milk to thin it out. It should be easily pourable.
- Heat up a non-stick pan over medium heat. When hot, lightly spray the pan with non-stick spray.
- Use a tablespoon measure to place batter into pan to make small pancakes. Cook on one side until bubbles disappear and the edges begin to look dry. Flip over pancakes and cook until lightly brown and center is cooked through.
- While pancakes are cooking, peel both bananas and slice into thin pieces. Mix together yogurt and cocoa powder and stir until mixed thoroughly.
- Divide up pancakes to serve four. Top with sliced bananas, 2 T of yogurt mixture and ½ T of cacao nibs.
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