100% Whole Wheat Banana Flax Pancakes with Raspberry Sauce

The title of this post seems really complicated. Something you would get at a snooty organic bistro for breakfast.

However, you don’t have to be snooty to enjoy being healthy. This recipe will become one of your morning staples. In the morning I hate to look at a recipe. So the base of this recipe is easy enough to memorize and then you can do any add-ins you and your family love.

100% Whole Wheat Banana Flax Pancakes with Raspberry Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 16-20 4-inch pancakes

100% Whole Wheat Banana Flax Pancakes with Raspberry Sauce


    Wet Ingredients:
  • 2 cups milk
  • 2 squished bananas
  • 2 eggs
  • 1/3 cup cottage cheese (optional – but adds a dose of protein and calcium for tiny stomachs.)
  • Dry Ingredients:
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons flax seeds
  • a few shakes of cinnamon & nutmeg
  • pinch of salt
  • Raspberry Sauce:
  • 1 cup fresh or frozen raspberries
  • 1/3 cup water
  • 2 tablespoons honey or sugar
  • 1/2 teaspoon almond extract (optional)


  • Wisk together wet ingredients.
  • Mix together dry ingredients in a separate mixing bowl.
  • Pour wet mixture into dry ingredients. Mix until everything is just moistened – don’t over mix. Just remember with a quick bread like pancakes and muffins – less is more when mixing. That’s great. Less work for us in the AM.
  • Heat your griddle to 350 -375 degrees.
  • Raspberry Sauce:
  • In a small sauce pan mix together ingredients.
  • Cook on medium high until the berries have cooked down a bit. It’s going to smell like heaven. Smash up the berries a little and serve over pancakes. You won’t remember why you ever used Mrs. Butterworth’s.
  • Awesome Option:
  • When raspberry sauce has cooled slightly, mix with plain yogurt. Serve as a pancake topping or with sliced fruit for a snack. Yum.