Healthy Banana Pancakes

WRITER BYCassie

POSTEDApril 8, 2019

These Healthy Banana Pancakes are a great way to use your overripe bananas! These sugar free, whole grain pancakes are simple and easy to prepare, fluffy and oh so tasty. Finish them off with your favourite toppings.

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 Powder
Cinnamon
Salt
Milk - Use whichever milk you have on hand. I've tried with cows, almond and soy and all worked perfectly.
Egg
Vanilla Extract
Butter - 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 Syrup
Banana Slices
Strawberry Slices
Blueberries
Peanut Butter
Pecans
Caramelised Banana Slices (get the recipe here).

HOW TO MAKE HEALTHY BANANA PANCAKES - STEP BY STEP

First, mash banana on a small plate or bowl and put aside (photo 1).

Next, mix the dry ingredients (flour, baking powder, salt and cinnamon) in a large mixing bowl and stir to combine (photo 2).

In a seperate bowl, mix the liquid ingredients (egg, milk and vanilla) and stir to combine (photo 3).

Add liquid mixture to the dry mixture and fold together until just combined, being careful not to over-mix (photo 4).

Fold in mashed banana (photo 5).

Heat frying pan on medium-low and grease with your choice of butter or oil. Add approximately ¼ cup 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 and oil to the pan in-between pancakes when needed (photo 6). The mixture will yield at least 6 pancakes.

Serve immediately, cover with your favourite toppings and enjoy!

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!