Sometimes busy week day (and lazy weekend) mornings call for a quick, hassle-free breakfast. And sometimes it can still be really delicious and nutritious. Bonus points if it makes your kitchen smell like culinary heaven.

This week at Indulge In Nutrition, we’re bringing you an easy, healthy pancake recipe for a breakfast your family is sure to enjoy- you can even include the little ones to help you make sure the batter is stirred just right. 🙂

Our favorite part of making these healthy pancakes was the fact that we didn’t even have to go to the store to buy and special ingredients. They were all things we had laying around the house (and you are sure to have them, too!)

These healthy pancakes are also FREEZER FRIENDLY! You can whip them up on any day of the week (breakfast for dinner on a Monday night here), let them cool, and then freeze them individually to be popped in the toaster or microwave on a rushed morning.

Ingredients for ~12 Freezer Friendly Healthy Pancakes:

• 2 ripe bananas, mashed
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cup milk
• 2 large eggs
• 2 tablespoons butter, melted
• 1 tablespoon honey

Directions for Freezer Friendly Healthy Pancakes:

1. Heat a griddle or pan to medium heat.
2. Measure out all of the dry ingredients (flour, baking powder, baking soda, and salt) into a large mixing bowl. Thoroughly mix the ingredients. This is a good step for the little ones, as it’s not too messy!
3. Add the milk, honey, eggs, and melted butter to the dry ingredients.

4. Add the mashed bananas in a little at a time and slowly fold them into the rest of the batter.

5. Once batter is complete, pour onto the griddle in 6-inch puddles.

6. Flip after a few minutes when you see a few empty bubbles on the top of the pancakes.

7. Remove from griddle after both sides are a beautiful golden brown and ENJOY these healthy pancakes, and freeze the leftovers to have quick breakfasts you can feel good about all week long!

Until next week!