These healthy banana pancakes are perfect for a breakfast treat! They are quick and easy to prepare and will be ready in just 15 minutes. These banana pancakes are sugar free (that’s before you cover them in maple syrup of course) and are made with 100% whole grains. And while they’re lower calorie than traditional pancakes, they don’t sacrifice on flavour! These healthy banana pancakes are a blank canvas, so feel free to add in your favourites. Feeling choc chips? Throw them in. Love peanut butter and can’t live a morning without it? Slather that pancake with PB and enjoy. I’m not here to tell you how to eat your pancake. I’m not some kind of pancake police. I’m just here to tell you these healthy banana pancakes are where it’s at! Have a lot of overripe bananas? Try these 12 Ripe Banana Recipes to Use Up Your Bunch.
Can Pancakes Be Healthy?
These healthy banana pancakes can be part of a healthy balanced diet. They are healthier than regular pancakes as they do not contain any added sugar and use whole wheat flour.
INGREDIENTS
Here’s what you’ll need to make these pancakes (measurements are listed in the full recipe at the bottom of this page)…
Ripe Banana - the darker and uglier, the better. Whole Wheat / Wholemeal Flour - OR you can use white all purpose flour if you’d prefer. Baking PowderCinnamonSaltMilk - Use whichever milk you have on hand. I’ve tried with cows, almond and soy and all worked perfectly.EggVanilla ExtractButter - OR you can use olive oil or coconut oil if you’d prefer.
Optional Add-Ins
You can easily add in blueberries or chocolate chips to the batter before you cook the pancakes if you’d like.
Serving Suggestions
Enjoy these pancakes with your favourite toppings. Here’s a couple of suggestions to mix and match:
Maple Syrup, Honey or Rice Malt / Brown Rice SyrupBanana SlicesStrawberry SlicesBlueberriesPeanut ButterPecansCaramelised Banana Slices (get the recipe here).
HOW TO MAKE HEALTHY BANANA PANCAKES - STEP BY STEP
Can you eat banana pancakes the next day?
Of course! In fact, these banana pancakes store well in both the fridge and freezer. If you’ve got any pancakes leftover, store in an airtight container in the fridge for up to 3 days. You can also wrap them individually in plastic film and store them in a ziplock bag in the freezer for up to a month. When you’re ready to enjoy, reheat in the microwave, 30 seconds at a time, until hot throughout.
Top Tips
Be sure to use a ripe or overripe banana for this recipe - the spottier and uglier, the better. This will give the pancakes more flavour. Feel free to add-in blueberries or chocolate chips to the batter before cooking if that sounds good to you. Be careful not to over-mix your batter - mix batter by hand, not with a hand mixer, and fold until just combined without any large lumps. Over-mixing will result in rubbery pancakes. If you have a bigger frying pan you may find you can fit more than one pancake to cook at a time.¼ cup of mixture per pancake is merely a suggestion. If you want to make smaller pancakes, add less. If you want to make only a few larger pancakes, add more. Add small amounts of butter to the pan between batches to keep your pancakes from sticking!
MORE TASTY BREAKFAST RECIPE INSPIRATION
Banana PikeletsSweet Potato RostiCrispy Breakfast PotatoesBanana Maple Steel Cut OatsGluten Free Carrot and Zucchini FrittersOR see all Breakfast Recipes
If you’ve tried these Healthy Banana Pancakes I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. COOKING TIPS
Be sure to use a ripe or overripe banana for this recipe - the spottier and uglier, the better. This will give the pancakes more flavour. Feel free to add-in blueberries or chocolate chips to the batter before cooking if that sounds good to you. Be careful not to over-mix your batter - mix batter by hand, not with a hand mixer, and fold until just combined without any large lumps. Over-mixing will result in rubbery pancakes. If you have a bigger frying pan you may find you can fit more than one pancake to cook at a time.¼ cup of mixture per pancake is merely a suggestion. If you want to make smaller pancakes, add less. If you want to make only a few larger pancakes, add more. Add small amounts of butter to the pan between batches to keep your pancakes from sticking!
INGREDIENT SUBSTITUTIONS -
Whole Wheat / Wholemeal Flour - You can use white all purpose flour if you’d prefer. Milk - Use whichever milk you have on hand. I’ve tried with cows, almond and soy and all worked perfectly.Butter - You can use olive oil or coconut oil if you’d prefer.
STORING - Store any leftovers in an airtight container in the fridge for 3 days. Reheat in the microwave in 30 seconds blocks until heated through. UPDATES -
First Published: October 23, 2017Last Updated: March 25, 2019 – no changes to the recipe, just updated with more photos, tips and tricks.
NUTRITION - Nutrition information is a rough estimate based on one pancake
