I can make it on time — Whole Wheat Banana Flax Baked Pancakes

There is no longer any reason to start your morning without pancakes. Even when you’re running late.

Whole Wheat Banana Flax Baked Pancakes on fresh fruit skewers [Dairy-Free] | EmmaEats

Like you, I try to do my best to provide a well-rounded healthy breakfast for my kids. Even though it only takes a few minutes to scramble an egg in the microwave/make toast/have a half a banana, somehow, that is too much to coordinate some mornings. Overhearing Emma’s teacher asking the children what they had for breakfast one morning got me thinking. Nearly all of the children said they had cereal. On that particular morning and like many mornings, since we were running late (we can’t make it to school on time again!), it’s what Emma had for breakfast as well.

Cue to these baked pancakes. Make them ahead of time and re-heat them when you’re ready to eat them. No hovering over a pan or flipping of pancakes required. Along with some fruit and yogurt, it’s a very civilized way to start the day. Or pack them to go — since the maple syrup is already in the pancake, they are easily portable. In this format, they’re also a great addition to lunch.

After trying them at home (and eating the entire tray with her dad), Emma requested them for her snack day at school. They’re dairy-free, nut-free and, if you skip the chocolate chips, have no refined sugar added. I was happy to see that of all the fruity pancake snacks we sent to school that day (we put the pancakes on skewers with fruit), we had only one leftover – which G managed to eat before we even got home.

Whole Wheat Banana Flax Baked Pancakes – A Super School Snack

inspired by our Whole Wheat Banana Flax Pancakes
(16 2″ snack squares)

  • 1 cup whole wheat flour
  • 2 tbsp ground flaxseed
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 whole very ripe banana, peeled and mashed
  • 3/4 cup rice milk
  • 4 tbsp maple syrup
  • 2 tbsp virgin coconut oil, melted
  • 1 large egg, beaten
  • 1 tsp pure vanilla extract
  • a small handful of dark chocolate chips (optional)

Line an 8″ square baking pan with parchment paper. Be sure to leave some paper overhanging the edges for easy lifting and cutting once the squares are baked. Preheat the oven to 350F.

In a large bowl, whisk together the flour, ground flaxseed, baking powder and baking soda. Set aside.

Lightly beat together the rice milk, maple syrup, melted coconut oil and vanilla extract in a small bowl. Add this mixture, along with the mashed banana, to the dry ingredients and mix until just combined. There should be no dry flour visible.

Pour into the prepared pan and spread it evenly. If using, sprinkle chocolate chips over top of the batter. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool pancake in pan on rack for 5 minutes. Lift out of the pan and cut into squares. Serve warm or at room temperature.

Tips and Suggestions:

  • Not worried about making the recipe dairy-free? Substitute skim milk in place of the rice milk and melted butter in place of the melted coconut oil.
  • The recipe scales very well to make double or triple the quantity if needed. We double it, often!
  • Been looking for information about sugar and what’s considered unprocessed and not? There’s a great post at Eating Rules about sugar and a further link regarding Stevia and other sweeteners.


  1. Carol

    Just yesterday I made whole oat pancakes for my kids’ snacks on the griddle which took 30 mins of constant attention. I thought to myself “wouldn’t it be easier if I could bake these.”. We are wheat free so will adapt your recipe but all further pancakes in this house will be baked.

    • You’ve inspired me to try ours as whole oat too. I bet they taste wonderful. I have to admit, making pancakes this way makes me much happier too, than standing in front of the stove. Looking forward to hearing how your adaptation turns out!

  2. They are the most beautiful things ever. Perfectly fluffy and browned. We don’t have pancakes enough because of the morning rush and also because I tend to be preparing lunch to bring to work, rather than making breakfast. Might need to start soon. The batter can be made ahead of time and stuck in the fridge, right?

    • Thanks – indeed the batter can be prepared in advance and refrigerated. We tend to bake them on the weekend and then reheat pieces as we want them for breakfast. Enjoy!

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