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!
Stacy says
If I make these cook them and let them cool...would they be as fresh as heating them up the next morning?
Stacy says
Sorry like freezing them?
Tania Sheff says
Hi Stacy! I think no food can taste exactly the same after being frozen. That said, they hold shape and taste pretty good. 🙂
Elisheba Kay says
Hey Tania,
I am trying this out for the first time an realise u r not using any fat in the batter n neither r u using it to fry. Is that a personal preference o it was omitted accidentally or it best prepared without fat?!
Thx,
Elisheba
Tania Sheff says
Hey Alisheba! I intentionally didn't put any oil, to reduce calories and because I felt it made no difference in overall taste. You can add a bit of oil or melted butter if you wish. Let me know if you try this recipe!
Rohini says
Hello, how many pancakes per serving is it? And how many can you make from it
Tania Sheff says
Hi Rohini! 1 serving = 1 pancake. The recipe makes 6 pancakes. Thanks for stopping by!
Amira says
Hello this recipe looks delicious! Can I prepare it overnight and cook them in the morning?
Tania Sheff says
Hello Amira! Although I have never tried keeping the batter overnight, I think it should work. Let me know if you try it!
Sheila says
Excellent recipe. Great overripe banana use up!
Tania Sheff says
Thank you!