whole grain pancake stack with maple syrup and strawberries Featured

Whole Grain Vanilla Pancakes

 A whole grain, higher protein pancake recipe made with 5 simple ingredients. Whip up a batch of these this morning for a healthy, filling and delicious breakfast!


2019 has been a year of pancakes for me. I’ve already had pancakes for breakfast this year more times than all of 2018, and I plan to keep this trend going. I’ve always loved pancakes, and I have had a blast creating some recipes using more nutritious ingredients without compromising on taste.

Typical pancake recipes are usually call for white flour and sugar, and often leave me feeling weighed down and bloated after eating them. Pancakes are also an unexpected source of high sodium! It’s a high priority of mine to eat a very filling and nutritious breakfast, because it has a direct effect on my energy levels for the day. I also usually exercise in the morning, so it is essential to refuel my body with a balanced meal afterwards. In my opinion, breakfast really is the most important meal of the day!

This recipe features spelt flour as a replacement for white flour. Spelt is whole grain, so it has a very similar nutrient content to whole wheat flour! It is a good source of fiber and is high in important nutrients like iron, magnesium and niacin. Spelt flour has a sweeter and lighter flavor than whole wheat, so it’s been one of my favorite flours to use recently. The pancakes are sweetened naturally with banana (and of course, a drizzle of pure maple syrup)!

This recipe makes 10 pancakes. You can easily store them in the fridge and reheat them for super fast breakfasts during the week!



  • 1 ripe banana, mashed
  • 2 large eggs
  • 1 individual 5.3 oz cup of vanilla Greek style yogurt (I like Siggi’s)
  • ½ cup unsweetened almond milk
  • ¾ cup spelt flour (I used this brand)
  • ½ tsp cinnamon
  • Avocado oil spray or butter for the pan
  • Pure maple syrup and fresh berries for serving


  1. Whisk together mashed banana, eggs and almond milk in a mixing bowl. Add spelt flour and cinnamon and stir to combine. Add a little extra flour or almond milk to achieve thicker or thinner batter as desired.
  2. Heat oil spray or butter in nonstick skillet over medium heat.
  3. Use a ¼ cup measuring cup to pour batter into heated skillet. Cook for a few minutes until edges begin to brown and a few bubbles appear before flipping and cook for an additional 1-2 minutes. Re-oil the skillet before cooking another batch.
  4. Serve with a drizzle of real maple syrup and fresh berries.


If you try this recipe, tag @daisybeet on Instagram so I can see your creations!


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Whole Grain Banana Bread with Chocolate Chips, Cranberries and Blueberries

Banana bread is one of my all-time favorite treats. I could eat it every single day! I have fond memories of devouring my mom’s chocolate chip banana bread with my college roommates when she would bring a loaf during visits. I’ve wanted to create a more nutrient dense version of banana bread for years. I absolutely love my blender banana bread baked with almond flour, but it doesn’t have the same texture as traditional banana bread! I wanted this recipe to be one that really mimicked a good old fashioned loaf of banana bread.

You guys know I have a major sweet tooth, and in my eyes, no ingredients will be able to seamlessly recreate baking with real sugar, butter and flour. But, as a dietitian, it makes me so happy to create recipes that are similar to traditional ones, but with more nutritional bang for your buck! I always view these “healthier” desserts as additions to my diet, rather than complete replacements for the real thing. Because you know I’ll never pass up a slice of Flour Bakery banana bread!

I’m so amped for this recipe, because it really is so similar to a traditional banana bread! The texture is spot on, and it’s just sweet enough thanks to the ripe bananas and maple syrup. This was my first time baking with spelt flour, and honestly I don’t know why I haven’t used it before! Spelt flour is still a 100% whole grain flour, but it’s much lighter and sweeter tasting than whole wheat flour. I can already tell I like it better for recipes than whole wheat flour because of this when replacing refined flour in recipes. I also used Greek style yogurt in place of oil for this bread, and it turned out wonderfully. I’m a firm believer that banana bread is best with some add-ins, so I decided on both chocolate chips AND berries. Definitely a winning combo!


  • 2 ½ cups spelt flour
  • ½ tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 large eggs
  • ½ cup + 2 tbsp pure maple syrup
  • ½ cup plain Greek style yogurt
  • ¼ cup milk of choice (I used oat milk)
  • 3 very ripe bananas, mashed well
  • 1 tsp pure vanilla extract
  • 1/3 cup chocolate chips + more for sprinkling on top
  • 1/3 cup frozen cranberry/blueberry blend + more for sprinkling on top (I used the Blueberry Blend by Cape Cod Select)


  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
  2. Combine spelt flour, salt, baking soda and cinnamon in a large mixing bowl.
  3. Combine the eggs, maple syrup, yogurt, milk and bananas in a bowl, whisking until smooth.
  4. Pour wet ingredients into dry ingredients and stir to combine.
  5. Fold in the chocolate chips and frozen berries.
  6. Pour the batter into the prepared loaf pan, and sprinkle the top with additional chocolate chips and berries.
  7. Bake for 50-70 minutes until edges are lightly browned and a toothpick inserted into the center comes out clean.
  8. Let cool completely before slicing.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂