These quick and easy Healthy Banana Pancakes are stripped of the bad stuff and loaded with the good stuff including sweet bananas and whole wheat flour. A delicious high protein, high fiber healthy breakfast idea to get you on your way!

On days when I’m feeding my hungry (or should I say hangry) kids, I like to include extra protein. Instant Pot poached eggs, healthy breakfast meal prep or these broccoli cheese egg muffins are great because they’re super simple, come together quickly and I know they will keep everyone full at least until lunch.

A stack of healthy banana pancake recipe on a plate.

Why This Healthy Banana Pancake Recipe Works?

This healthy banana pancake recipe uses a total of 4 ripe bananas which give it a naturally sweet, beautiful banana flavour. Use up those bananas that have been sitting on your counter for a little too long if you haven’t already used them for any of these 10 healthy banana snacks.

These banana pancakes are super simple and budget-friendly because not only do you have all of the healthy and wholesome ingredients in your pantry, but you’re avoiding letting those bananas go to waste. As we all know, the riper the banana, the sweeter it makes healthy snacks!

Healthy banana pancakes are made with just 7 pure and simple ingredients. They’re completely free of added sugar and can be made dairy-free and gluten-free as well. They make a great after-workout breakfast, actually, so does my chocolate banana chia pudding! Enjoy as an afternoon snack or have breakfast for dinner! Protein pancakes and cottage cheese protein pancakes both join the club of delicious pancakes that are full of complex carbs, protein, and fibre. So, if you’re ever wanting to switch it up, these are a must-try!

This is a simple recipe that can be customized to your liking which leaves lots of room for optional add-ins. A sprinkling of chia or flax for some extra protein and fibre. Maybe you’re up for a little indulgence and are ok with adding some chocolate chips in. No matter what, you’ll end up with a moist centre, crispy edges, and a golden-brown finish! What’s not to love? Serve warm with a pad of melting butter and pure maple syrup and you’ll be wondering where these have been all your life!

Healthy banana pancakes garnished with bananas sliced into.

Ingredients for Banana Pancakes

No need to run out for anything fancy. This recipe uses just a handful of basic ingredients.

  • Bananas: You’ll need 4 large, very ripe bananas.
  • Eggs: Used to bind ingredients together and are a source of protein.
  • Milk: Any milk you want. For a dairy-free version, almond milk, oat milk, hemp, or cashew milk will work. Keep in mind there may be slight differences in the taste of your pancakes.
  • Baking powder & baking soda: Both used to give rise to the pancakes. When not using regular all-purpose flour, pancakes need extra help in that department.
  • Whole wheat flour: Can also use spelt. For a gluten-free option, try buckwheat flour.
  • Oil: Used to create a non-stick surface. Can also opt for butter.
Healthy banana pancakes ingredients.

How to Make Healthy Banana Pancakes

Coming together in just minutes and a few simple steps. An easy recipe for beginners!

  • Start by mashing bananas in a bowl. Whisk in the eggs, milk, baking powder, and baking soda until combined.
  • Add the flour while mixing gently with a spatula until all the lumps are gone.
  • Preheat nonstick griddle or skillet. Wait for it to get hot before adding the oil. You should hear it sizzle! Swirl it around to coat the surface.
  • Add batter to griddle. This will be a thicker batter so you may need help spreading the batter a bit into a round disk.
  • Cook and flip once bubbles appear on top. Should be about 2-3 minutes on the first side and just a minute or so on the second. Repeat until the batter is all used up.

How Do You Get Bananas to Ripen Quickly?

I don’t blame you for wanting to make this healthy banana pancake recipe ASAP. Even if your bananas aren’t quite ripe enough yet, there’s still hope! If you have a couple of days to spare, place them in a brown paper bag, along with an apple, and leave it on the counter. You should have ripe bananas in a day or so.

If you are wanting to make them in the next few minutes, you’ll want to try this trick to get your bananas to ripen quickly. Place 4 entire bananas, skin and all, on a baking sheet. Bake in the oven at 300 degrees for about 15-20 minutes, depending on how ripe your bananas were, to begin with. You’ll see the banana skins turn completely black. Remove from the oven and allow it to cool. Scoop out the mushy, sweet banana from the blackened skin and it’s ready to use!

Healthy Pancake Toppings

Mix and match. Use one, two or a few! Each one has nutritional value and combined they’re so good!

  • Fresh fruit
  • Yogurt (I love to use this or sour cream to top syrniki recipe)
  • Pure maple syrup
  • Raw honey
  • Nut butter (almond, cashew, peanut)
  • Seed butter (pumpkin, sunflower, sesame)
  • Healthy chocolate spread made with coconut oil and raw cacao
  • Extra sliced bananas sautéed in brown butter (or ghee).
  • Chopped nuts
  • Cacao nibs or dark chocolate chips (like in healthy banana chocolate chip muffins)

Use These Tips for Best Pancake Results

  • Allow your batter to sit for a few minutes before pouring onto the griddle. This way you’ll allow the baking soda and baking powder to activate.
  • Don’t overmix your batter. As long as there are no big lumps full of flour you’ll be fine!
  • Pancakes don’t require high heat, especially on the stovetop. It’s important to keep it consistent and watch for those bubbles. The last thing you want is a cooked outer pancake that’s raw inside.
  • Wipe the surface in between batches, if you’re using butter to grease your griddle or skillet. If you leave butter or oil on too long it’ll start to burn which in turn will burn your pancakes.

Try These Variations and Substitutions

  • Add a dash of cinnamon in for a warming spice. Banana and cinnamon are great together.
  • Add in some oats for a healthy banana oatmeal pancake option.
  • For special occasions use different-shaped cookie cutters to make fun pancake shapes for the kids!
  • Make mini bite-size pancakes for little dippers. Along with these kid-approved healthy banana muffins, they’re a great way to give younger kids a healthy snack any time of the day!
  • For gluten-free pancakes, you could swap for a 1:1 gluten-free all-purpose flour, almond flour, like in these almond flour pancakes, or buckwheat flour. If using buckwheat flour you’ll have darker pancakes with a little nuttier flavour.
Healthy banana pancakes sliced and on a fork.

FAQs

Are banana pancakes healthy?

The answer to the ‘are banana pancakes healthy’ question is a resounding yes! Just the mere fact that you’re making them from scratch and not getting them processed and frozen out of a box is a bonus. Using simple wholesome ingredients is also key. Bananas are high in potassium and give us the benefit of their vitamins and nutrients. Avoiding added sugars, using whole wheat and even choosing to use non dairy milk can all have a positive impact to our health. So yes, these healthy banana pancakes are exactly that!

Can I make healthy pancakes with no bananas?

Absolutely! Check out these whole wheat buttermilk pancakes.

You can definitely omit the bananas, but keep in mind they are part of what makes them moist and helps them bind. Think about swapping with Greek yogurt for moisture, applesauce, or even adding a bit of coconut sugar to give it a little sweetness.

Can I turn these into healthy banana crepes?

You can definitely use this healthy banana pancake recipe to make crepes. Crepes, are ultra thin French style pancakes that don’t use any leavening agents like baking soda or baking powder. They may seem fancy but they’re incredibly simple. When they’re done they’re ready for folding, rolling, and stacking with your favourite toppings and fillings.

Meal Prep Banana Pancakes

Store: Pancakes can stay on the counter throughout the day covered with a towel to keep the moisture in. This is great for easy access to a healthy snack throughout the day. After that, transfer them to the fridge in an airtight container for up to 3 days.

Freeze: They freeze really well for up to 3 months. Thaw on the counter before reheating.

Reheat: You can pop these pancakes in the microwave for 20 second increments or warm them in the oven. The microwave will give you a softer pancake if that’s what you’re looking for.

More Healthy Pancakes and Waffles Recipes

Alternatively, browse through all my breakfast recipes or quick breads and muffins for even more great ways to start the day!

healthy banana pancakes

Healthy Banana Pancakes

These quick and easy Healthy Banana Pancakes are stripped of the bad stuff and loaded with the good stuff including sweet bananas and whole wheat flour. A delicious high protein, high fibre breakfast to get you on your way!
5 from 2 votes
Servings 4
Calories 459
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes

Ingredients 
 

Instructions 

  • In a large bowl, mash bananas.
  • Add eggs, milk, baking powder and baking soda; whisk until well dissolved and combined.
  • Add flour and mix gently with spatula until combined and no lumps.
  • Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added. Swirl and spread a bit of oil to coat the surface.
  • Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 2-3 minutes or until bubbles start to appear on top. Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.
  • Serve hot with sliced ripe bananas and maple syrup. It will taste like you are biting into sweetest banana butter.

Notes

  • Store: Keep in a dish covered with towel on a counter for day 1. Refrigerate in airtight container for up to 3 days.
  • Freeze: Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.

Nutrition

Serving: 4pancakes | Calories: 459kcal | Carbohydrates: 75g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 495mg | Fiber: 10g | Sugar: 17g
Course: Breakfast
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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Comments

  1. How many pancakes does this recipe make? I know it says serving 4 but I wasn’t sure if it only makes 4 pieces of pancakes? I am asking to decide whether to double the recipe. Thanks!

  2. 5 stars
    Love your healthy recipes. We’re getting hit with a blizzard in Massachusetts, so perfect time to try these out and a great way to use up bananas. They were very good.

  3. Hi Olena, can over ripe bananas that have been stored in the freezer, be used to make these pancakes by getting it back to room temperature? or is fresher bananas better?

    1. So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

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