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Whole Wheat Pancakes with Pineapple and Mango Syrup

Start your weekend with these healthy and delicious pancakes! They even have one serving of your daily fruits and vegetables! I added a carrot and banana for extra nutrients and great flavor! And the pineapple and mango syrup is everything you need over those hearty yet healthy pancakes!


Total: 20 min
Prep: 10 min
Cook: 10 min
Yields: 8 pancakes
Level: Easy


For the pancake batter
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon Himalayan pink salt
1 banana
1 carrot, grated
1 egg
¾ cup plain, none fat Greek yogurt
1 tablespoon maple syrup
1 tablespoon vegetable oil
For the pineapple mango syrup
1 mango, cut into chunks
1 cup pineapple, cut into chunks
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
1 cup water


To make the pineapple and mango syrup, place the mango, pineapple, maple syrup and water in a sauce pan and cook over a medium heat for 10 minutes. Turn off the heat add the lemon juice and let cool. Meanwhile make the pancakes.

In a large bowl sift together the flour, baking powder, and salt. In a separate bowl mash the banana with fork and add the grated carrot, egg, yogurt, maple syrup, and vegetable oil mix until combined.

Pour 1 teaspoon of oil in a large skillet over medium-low heat. Ladle the pancake batter into the pan. Cook for 2 to 3 minutes, until bobbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute. Serve with mango and pineapple syrup and enjoy!

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