Healthy Banana Pancakes
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.
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
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.
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
Tried this recipe?Let us know how it was!