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Healthy banana pancakes cooking in a non-stick pan, perfectly golden and fluffy.

Healthy Banana Pancakes

Amanda S
Start your morning with these delicious and fluffy healthy banana pancakes! Made with simple, wholesome ingredients, this quick recipe is perfect for a nutritious breakfast or brunch. Gluten-free, vegan, and kid-friendly options included.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 59 kcal

Equipment

  • Mixing bowl
  • Fork (for mashing bananas)
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Ingredients
  

  • 2 ripe bananas overripe works best
  • 2 large eggs or 2 flax eggs for a vegan option
  • ½ cup whole wheat flour or oat flour for gluten-free
  • ½ cup almond milk or any milk of choice
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • A pinch of salt

Instructions
 

  • Steps:
  • Mash the Bananas: In a bowl, mash the ripe bananas until smooth (a few lumps are okay).
  • Combine Wet Ingredients: Add the eggs (or flax eggs), almond milk, and vanilla extract to the mashed bananas. Mix until well combined.
  • Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently.
  • Heat the Pan: Preheat a non-stick skillet over medium heat. Lightly grease with coconut oil or cooking spray.
  • Cook the Pancakes: Scoop ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
  • Serve Warm: Stack the pancakes on a plate and top with fresh fruit, a drizzle of maple syrup, or nut butter.
  • Prep Time, Cook Time, Total Time, and Yield
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (approximately 8 pancakes)
  • Equipment
  • Mixing bowl
  • Fork (for mashing bananas)
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
Healthy banana pancakes cooking in a non-stick pan, perfectly golden and fluffy.
Healthy Banana Pancakes

Notes

Storage: Store leftover pancakes in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
Dietary Adjustments:
For vegan banana pancakes, substitute eggs with flax eggs.
For gluten-free banana pancakes, use oat or almond flour.
To make banana pancakes no egg, skip eggs entirely and adjust the batter with an extra banana or chia eggs.
Add-Ins: Customize with ingredients like chocolate chips, chopped nuts, or protein powder.
Serving Suggestions: Pair with fresh berries, Greek yogurt, or nut butter for a balanced meal.

Nutrition

Serving: 1ServingCalories: 59kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 147mgPotassium: 57mgFiber: 2gSugar: 0.2gVitamin A: 2IUVitamin C: 0.01mgCalcium: 104mgIron: 1mg
Keyword banana oat pancakes, banana pancakes no egg, gluten-free banana pancakes, Healthy banana pancakes, vegan banana pancakes
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