These kid-friendly Healthy Banana Pancakes are easy to make and so fluffy and tasty. And there’s no added sugar! These are a must-try for any pancake lover.
Since my husband and I are trying to cut back on sugar, but both love pancakes, I’ve been experimenting a lot in the kitchen trying to come up with a healthy pancake option. This banana pancake recipe is truly a treasure. The pancakes taste incredible, they use simple ingredients, and they turn out fluffy every time! This easy recipe is one you'll want to use again and again for a scrumptious healthy breakfast.
If you are following my blog along, you’ve already noticed that I am adding step-by-step photos and instructional videos to all of my recipes. A lot of people enjoy just scrolling through the photos and getting an idea of what goes into a recipe. So, now you’ve got a delicious recipe and step-by-step instructions – it is a “no fail” scenario. Good morning and let’s start cooking!!!
Video Tutorial
Main Ingredients
- Ripe Bananas. The key word here is “ripe.” Not only do ripe bananas add extra sweetness, but they also make smoother pancake batter with fewer lumps. Avoid overripe bananas that are black.
- Eggs. A lot of you have asked if eggs can be substituted in this recipe. I have tested some common egg substitutes and the results weren't good. Sorry, but this recipe requires eggs.
- Milk. Both dairy and nut milk work great in this recipe. Use your favorite kind! You can also use a little Greek yogurt for extra protein.
- Flour. Use regular white flour or whole wheat flour.
- Raising ingredients: baking powder + baking soda make the fluffiest pancakes!
How to make these Healthy Banana Pancakes
1. To prepare the pancakes, puree the bananas with a potato masher or fork until smooth. Add almond milk (you may use regular milk if you prefer).
2. Add the eggs and whisk the mixture.
3. Add flour, baking powder, and baking soda.
4. Mix the batter gently and try not to over-mix. A few lumps are OK. 🙂 If the mixture looks too thin, add a little extra flour. Heat up a non-stick skillet on medium heat. Using ⅓ cup as a measure, scoop the batter onto the skillet.
5. In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute, until golden brown. Repeat this step with the remaining batter. You should have 6 pancakes.
6. Garnish with fresh bananas, butter, and/or drizzle with maple syrup.
Tips for the best Banana Pancakes
- Make sure your baking soda and baking powder are not expired. When we use expired leavening agents, the pancakes do not rise and result in dense and flat pancakes that are anything but fluffy.
- Mash the bananas really well. This can only be done when they are ripe enough, so make sure you choose perfectly ripe and soft ones so you can mash bananas easily.
- Make it vegan. Using a flax egg and plant-based milk can make these homemade banana pancakes perfect for any vegans in the family. It also adds extra fiber to the pancakes.
Add-ins and Substitutions
- Substitute the milk. Almost any milk will work in this recipe. If you are staying away from dairy try almond milk, coconut milk, or soy milk.
- Add fresh fruit. Try adding blueberries, chopped strawberries, pineapples, or raspberries.
- Substitute the flour. You may use whole wheat flour instead of white flour, or you can make these gluten-free with some gluten-free all-purpose flour or oat flour.
- Add chocolate and nuts. For more flavor, add some chocolate chips, almond butter, or chopped walnuts to these fluffy pancakes. They go great with the banana flavor. You can even add chocolate protein powder to this great recipe.
How to store and reheat them
Store these Healthy Banana Pancakes in an airtight container in the refrigerator for next time. They can last for up to 5 days. Just reheat the leftover pancakes in the microwave or in the oven.
HEALTHY BANANA PANCAKES FAQs
What kind of flour to use?
You may use whole wheat flour instead of white flour.
What can I add to these Healthy Banana Pancakes?
Try adding blueberries, chopped strawberries, pineapples, walnuts or chocolate chips.
My pancakes didn't turn out well. What went wrong?
I am sorry to hear that, but give these another chance. The most common reason is not using RIPE bananas and also not mashing them well. Also, did you use the correct baking powder and baking soda measurements?
Fluffy, sweet, and yummy, these banana pancakes are always a hit at our breakfast table! I've shared this recipe with many of my friends and their kids love these too!
KIDS LOVE THESE HEALTHY BANANA PANCAKES!
Hey there, pancake lover! You'll also love:
- Sweet Crepes
- Healthy Banana Muffins
- Chocolate Banana Pancakes
- Healthier Pancakes
- Peanut Butter Banana Pancakes
- Healthy Banana Bread
- Almond Flour Banana Muffins
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to share your photos with me on Pinterest! I always check!
Healthy Banana Pancakes
VIDEO TUTORIAL
Ingredients
- 2 medium bananas
- ½ cup almond milk (or milk of your choice)
- 2 eggs
- 1 cup flour (I use Organic Unbleached White All Purpose Flour)
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Puree the bananas with potato masher or fork.2 medium bananas
- Add almond milk, eggs and whisk until smooth.½ cup almond milk (or milk of your choice), 2 eggs
- Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.1 cup flour, 1 tsp baking powder, ½ tsp baking soda
- Heat up a non-stick skillet on medium heat. Using ⅓ cup as a measure, scoop the batter onto the skillet.
- In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.
- Garnish with fresh bananas and drizzle with maple syrup. Enjoy!
Angelina says
Hello! Thank you for the great recipe. I made the pancakes for a quick breakfast for my sister and myself this morning. I made our pancakes a bit smaller and ended up with 9. They were wonderful! <3 So fluffy... The only difference in our recipe is we only had one banana.
Tania Sheff says
Thank you for reporting back, Angelina!
Junior Rigo Medrano says
Hello just a quick question. Are the nutrition facts correct? And is it per 6 pancakes or is it for each pancake. Thanks.
Tania Sheff says
The calories are per pancake. These may vary slightly depending on the kind of milk used and the size of the bananas. Thanks for stopping by!
Bethany says
the calories of 140 are they for 1 pancake or 6?
Tania Sheff says
Hi Bethany! It's per pancake. Thanks for stopping by!
Keri Gabe says
I loved this recipe! I added a sprinkle (about a tsp) of ground cinnamon, and a tbsp of peanutbutter to the batch, and mmmm they were delicious.
Tania Sheff says
Thank you! I am glad you enjoyed these, Kari!
Jade Batchelor says
Is whole purpose the same as flour self raising?
Tania Sheff says
Hi Jade! I used all-purpose flour. Happy Cooking!
Jade Batchelor says
Hi Tania. Sorry I’m from the UK so is all purpose flour the same as plain flour?
Tania Sheff says
Hi Jade! Yes, just plain flour.
hazel says
love these ..mad them for the first time this morning served with fresh fruit and natural yogurt ...trying to lose weight so these are such a yummy breakfast to start the day with (and filling) thanks again 🙂
Tania Sheff says
Thank you, Hazel! Good luck on your weight loss journey!