Got a couple of ripe bananas sitting on the bench? Make these Healthy Banana Pancakes! These sugar free, whole grain pancakes are simple and easy to prepare, fluffy and oh so tasty. Finish them off with your favourite toppings.
When it comes to universally loved breakfast foods, pancakes surely take the cake. Is there anything more satisfying than polishing off a plate of pancakes with lashing of butter and copious amounts of maple syrup? I don’t believe there is.
Growing up I recall many Sunday mornings spent devouring a stack of buttermilk shaker bottle pancakes (you know the ones). Granted they were always delicious, but the very concept of shaker bottle pancakes seems strange to me now.
Whipping up a pancake batter takes less than 5 minutes and is made of everyday ingredients. Why would you possibly need to make that process simpler?
Needless to say, these days I make my pancakes from scratch.
And when I do, I ALWAYS make these Healthy Banana Pancakes.
Regular old pancakes are great and all but these healthy banana pancakes are…
- Oh so simple and easy to whip up
- Made with 100% whole grains
- Sugar free (that’s before you cover them in maple syrup)
- Lower calorie to traditional pancakes
- Ready in just 15 minutes
- Way more flavourful than traditional pancakes (you could even enjoy them without toppings)
These healthy banana pancakes are a blank canvas, so you can jazz them up as you wish (jazz? am I 90?). 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!
HEALTHY BANANA PANCAKES INGREDIENTS LIST
- Ripe Bananas – the darker and uglier, the better.
- Whole Wheat / Wholemeal Flour – OR you can use white all purpose flour if you’d prefer.
- Baking Powder
- Milk – Use whichever milk you have on hand. I’ve tried with cows, almond and soy and all worked perfectly.
- Vanilla Extract
- Butter – OR you can use olive oil or coconut oil if you’d prefer.
You can easily add in blueberries or chocolate chips to the batter before you cook the pancakes if you’d like.
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 Syrup
- Banana Slices
- Strawberry Slices
- Peanut Butter
- Caramelised Banana Slices (get the recipe here).
HOW TO MAKE HEALTHY BANANA PANCAKES – STEP BY STEP
STORING HEALTHY BANANA PANCAKES
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.
MORE TASTY BREAKFAST RECIPE INSPIRATION
- Peanut Butter Granola
- Sweet Potato Rosti
- Crispy Breakfast Potatoes
- Banana Maple Steel Cut Oats
- Carrot and Zucchini Fritters
- OR 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.
- 2 very ripe bananas, mashed
- 1 cup whole wheat / wholemeal flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1 cup milk
- 1 egg
- 1 tsp vanilla extract
Optional Add-Ins (fold into batter before you cook)
- Chocolate Chips
- Maple Syrup
- Peanut Butter
- Rice Malt / Brown Rice Syrup
- Banana Slices
- Strawberries Slices
- Mash bananas on a small plate or bowl and put aside.
- Add dry ingredients (flour, baking powder, salt and cinnamon) in a large mixing bowl and stir to combine.
- In a seperate bowl, mix the wet ingredients (egg, milk and vanilla) and stir to combine.
- Add liquid mixture with dry mixture and stir well to ensure all ingredients are combined. Fold in mashed banana.
- Heat frying pan on medium-low and grease with butter. Add 3 tbsps. of mixture to the pan and allow pancake to cook fully on both sides, approximately 2 minutes each side. Whilst the mixture may not bubble as with traditional pancakes, the sides will become golden which can be used as a guide of when to flip.
- Repeat until the mixture is gone, adding more butter to the pan in-between batches when needed.
- Serve immediately with your favourite toppings and enjoy!
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.
- First Published: October 23, 2017
- Last 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
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 123 Cholesterol: 27mg Sodium: 66mg Carbohydrates: 24g Fiber: 3g Sugar: 5g Protein: 4g