Healthy Banana Pancake Recipe

Made without flour, oil, or sugar, these healthy banana pancakes are such a lovely and easy recipe for mornings when you want a special breakfast that’s guilt-free.

They come together so quickly thanks to mixing up the ingredients in a blender for the easiest pancake batter EVER, and they taste like a treat even though they’re sneaky healthy.

healthy banana pancakes on cooling rack next to round white plate multicolor eggs forks

My Kids’ Favorite Banana Pancakes

Did you know you can make homemade pancakes without flour, oil, or sugar?! These easy and healthy banana pancakes taste absolutely incredible with nutty notes from the oats, and sweet, fruity flavor from the ripe bananas used in the batter. They’re soft and tender and the PERFECT pancake, in my opinion. By blending up the ingredients, the oats take on the role of “flour” to act as the binding agent, but have way more nutrients and filling fiber. Meanwhile, the banana acts as sweetener, moistener, and extra-fun flavoring agent!

I love to make these guys when we want an indulgent-feeling breakfast but need some fueling energy and healthy ingredients. The kids love them, too, thanks to that fun banana flavor! Serve them with a little peanut butter for added protein (throw on honey for a sweetness kick!), or treat them like regular pancakes and serve with butter and syrup. You cannot go wrong with these healthy pancakes that you’d never know are healthy!

stack of banana pancakes with banana slices and chocolate chips on stack of white plates with forks

Ingredients for Banana Pancakes:

Oats: You can use old-fashioned or quick oats. Both work and, when blended with the other ingredients, act as the flour or binding ingredient to keep the pancakes together!

Baking powder: Some baking powder helps the pancakes to rise and get fluffy.

Ground cinnamon: Cinnamon adds a warm spice flavor.

Salt: Salt helps to balance out the other ingredients.

Bananas: The bananas get blended into the batter, too, adding a sweet and fruity flavor and added moisture!

Eggs: Eggs bind the batter together as it cooks and help the batter to rise.

Milk: Feel free to use dairy or nut milk. It simply acts as the liquid in the batter and lends a creamier texture and taste.

Vanilla: Vanilla adds some warmth to complement the sweet from banana and spice from cinnamon.

How to Make Banana Pancakes from Scratch:

  1. Preheat a large skillet to medium heat.
  2. Blend the oats, baking powder, cinnamon, salt, peeled bananas, eggs, 1/2 cup of milk, and vanilla for 30 seconds.
  3. Adjust the thickness to your liking using the extra 1/4 cup of milk.
  4. Add a bit of oil to the warm pan.
  5. Pour 1/3 cup of batter into the center of your pan.
  6. Let the mixture cook for 1 to 1.5 minutes. Use a thin spatula to flip the pancake.
  7. Let it cook an additional 1 minute.
  8. Repeat with remaining batter.

how to make healthy banana pancakes collage image

What Makes these Pancakes Fluffy?

Blending the batter incorporates air into it, making it extra fluffy and light.

Tips for Making the Best Homemade Banana Pancakes:

  • Blend the batter: This really incorporates everything together well, while breaking down the oats and banana so that the batter is smooth and creamy.
  • Use extra-ripe bananas: Try to pick bananas that have brown spots and are slightly mushy to get the most moist and sweet pancakes.
  • Use more milk for thinner batter: If you want crepe-like pancakes, add up to 1/4 cup more milk to thin out the batter.

How Do I Keep Pancakes Warm?

After removing pancakes from the pan, place them on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F. oven to keep warm.

How to Store Extra Pancakes:

Let pancakes cool completely before storing leftovers in an airtight bag or container in the fridge for up to 5 days.

stack of banana pancakes on round white plates with forks and blue and white striped towel

Can I Freeze Banana Pancakes?

Yes! Using a freezer-safe bag or airtight container, store the pancakes for up to 3 to 4 months.

Can I Reheat Banana Pancakes?

You can! For refrigerated banana pancakes, place them on a parchment lined baking sheet in a 350 degree F. oven for 10 minutes, or until heated through. For frozen pancakes, do the same thing for 15 minutes, or pop them into a toaster until warmed through.

FAQs:

How Do I Know When the Griddle is Ready?

The griddle is ready when your oil glistens or when the butter is completely melted. Be sure to evenly distribute the oil/butter over the surface of the griddle.

How Do I Know When to Flip my Pancakes?

Pancakes are ready to flip when bubbles form on the wet side and pop, leaving behind small holes.

closeup of stack of healthy banana pancakes with banana slices and chocolate chips with blue and white towel and forks on white countertop

 

Print
stack of banana pancakes on round white plate with bananas and chocolate chips

Healthy Banana Pancake Recipe


  • Author: Melissa Griffiths
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes 1x

Description

Made without flour, oil, or sugar, these healthy banana pancakes are such a lovely and easy recipe for mornings when you want a special breakfast that’s guilt-free.


Scale

Ingredients

  • 1 1/2 cups oats (old fashioned or quick oats — both work)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 extra-ripe medium bananas
  • 2 large eggs
  • 1/2 to 3/4 cup milk (dairy or nut milk both work)
  • 1 teaspoon vanilla extract
  • Butter or oil for the pan
  • Syrup or other favorite toppings

Instructions

  1. Preheat a large skillet or griddle to medium heat.
  2. Place the oats, baking powder, cinnamon, salt, peeled bananas, eggs, 1/2 cup of milk, and vanilla in the jar of a blender. Blend until smooth, scraping down the sides as needed, about 30 seconds.
  3. Adjust the thickness to your liking using the extra 1/4 cup of milk. (I like my batter on the thinner side so I normally use all of the extra 1/4 cup of milk.)
  4. Add a bit of oil or butter to the warm pan, and use a spatula to spread if out on the bottom.
  5. Using a 1/3 cup measuring cup, pour 1/3 cup of batter into the center of your pan.
  6. Let the mixture cook until bubbles come through the pancake, pop, and leave a little hole behind. This will take about 1 to 1.5 minutes. When you see this, use a thin spatula to flip the pancake.
  7. Let it cook an additional 1 minute.
  8. Adjust the temperature as needed so that the pancake cooks through the middle before it burns on the outside.
  9. Remove the pancake from the pan and place it on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F. oven to keep warm.
  10. Repeat with remaining batter.
  11. When all of the batter is cooked, serve warm pancakes with your choice of toppings, such as butter, syrup, bananas, peanut butter, or whipped cream.

  • Category: breakfast
  • Method: stove top
  • Cuisine: American
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 126.4 Fat: 6.2g Cholesterol: 50.6mg Sodium: 99.4mg Carbohydrates: 12.3g Sugars: 9g Protein: 4g Vitamin A: 32.5µg Vitamin C: 0mg

Keywords: Healthy Banana Pancake Recipe

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banana pancakes being made in a blender stack of healthy banana pancakes topped with banana slices and chocolate chips

 

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.