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This is the healthy banana pancake recipe you are searching for. I’m looking at you, busy moms who need breakfast quick, with little mess, but want something nourishing that is, um, hello…PANCAKES. Three ingredients. Fluffy. Perfection.
Not to mention they meet all the dietary needs of your picky family and friends. Gluten-free, dairy-free, paleo and vegetarian. I don’t think I could have dreamed up a better brekkie than this healthy banana pancake recipe.
These healthy banana pancakes have been on rotation for my husband and I for the past few weeks. They are so good. I also love that they freeze super well if you want to spend a morning batch cooking a ton of pancakes. Then, all your tired self needs to do the next morning is pop a frozen pancake into the toaster, and voila, your morning is saved.
Tips to make the BEST pancakes. Every time.
We’ve all been there. Your whole family is over, you want to make a bunch of pancakes for everyone, but the pancakes just aren’t…pancaking. We are going to fix this with some simple tips to make perfect fluffy, crowd-pleasing pancakes every time.
- The first pancake will always be a flop. Use your first pancake as a tester…Did you use too much batter? Is the pan not hot enough? Too hot? Your first pancake will guide you in what you need to fix for your first round of real pancakes.
- PREHEAT your nonstick pan. Seriously, take the extra few minutes to allow your pan to get nice and hot. If the pan is not hot enough, your pancake will cook unevenly and the bottom won’t get nice and browned.
- Let the batter rest. This is a combined tip with the above tip. In the few minutes it takes to allow your pan to preheat is enough time to allow your batter to rest and activate the baking powder, yielding fluffy pancakes.
- Once you pour the batter into the hot pan, turn the heat down to medium or low-medium. The initial high heat will allow for a nice browned bottom, and then turning the heat down will allow the middle of the pancake to cook without burning the bottom of the pancake. Once your wrist is used to the perfect flip after a few rounds, you will get into a flow and be a pro.
- BUBBLES are everything. Wait. For. The. Bubbles. It’s so easy to become impatient, get flip-happy, and turn your pancake before the edges are set and bubbles start forming on the top of the pancake. This is the best visual cue for when it’s the perfect time to flip.
Deep breath, you got this serious pancake business.
Ingredients
Coconut Flour
The perfect binding agent to hold the pancake shape without gluten.
This one will last you forever since most recipes only call for a tiny bit of coconut flour.
Bananas
The riper the BETTER. Make sure they are brown and bruised slightly for the best texture and flavored pancakes.
Eggs
The eggs help hold the pancake together, keep them fluffy and add some decent protein.
Baking Powder
Just a tiny bit to help make the pancakes rise.
FAQ about Healthy Banana Pancakes
Can I substitute the eggs for a vegan version?
- Answer: I haven’t tried this recipe with a flax or vegan egg. I don’t recommend it in this recipe since there are two eggs, and they act as the binder to hold the pancakes together. If you do happen to experiment, let me know in the comments how it turned out!
How do I avoid the pancakes sticking to the pan?
- Answer: Ensure the pan is well-greased with butter or avocado oil. Definitely use a non-stick pan. I did use a well-seasoned cast iron skillet when I made them, but I recommend non-stick if it’s the first time you’re trying this recipe to ensure it doesn’t stick.
Can I add other ingredients for flavor?
- Answer: Absolutely, and I recommend it! You can customize your pancakes by adding ingredients like vanilla extract, cinnamon, or nutmeg for extra flavor. Also, I love adding blueberries or chocolate chips to the batter to suit my fancy!
Can I freeze healthy banana pancakes?
- Answer: Yes, and you definitely should help your future self out. You can freeze a batch of cooked pancakes for later use. Reheat in a toaster (highly recommend!) or microwave when ready to eat.
Don’t skip this tip!
The more bruised, brown, and ugly your banana, the sweeter your pancakes will be!! Also, it will make mixing a breeze when your bananas are softer. No green bananas here.
Grab your simple ingredients, and let’s whip up this delicious healthy breakfast!
If you love pancakes (who doesn’t?), check out my paleo pumpkin pancakes!!!
For other wholesome, delish breakfast food, check out these other brekkie favorites below!!
Don’t forget to leave a review after you try these pancakes, and let me know what you think!
Healthy Banana Pancake Recipe
Ingredients
- 1 banana brown and ripe!
- 2 eggs
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
Instructions
- In a small mixing bowl, use a hand mixer to mix together the banana and eggs. (You can also mash the banana and mix with a fork, but the pancake will be fluffier with a hand mixer, and it makes them a bit easier to mix)
- Once the banana is completely mashed and combined with the eggs, add the coconut flour and baking powder. If your pancakes seem too runny, add 1/2 tablespoon more at a time of coconut flour until it's a pancake batter consistency. You want it to be smooth and pourable but not overly thin.
- Preheat a nonstick skillet to medium-high heat. Add a bit of avocado oil or butter to the pan and allow your pan to get hot before pouring about 2 tablespoons of batter on the pan per pancake. Once the pancakes are in the pan, turn the heat to medium-low to allow the pancake to cook evenly. Wait until you see bubbles pop though the top and for the edges to be set before carefully, but quickly flipping them and cooking for about 2 minutes more.
- Top your pancakes with a drizzle of peanut butter, coconut whipped cream, maple syrup, berries, or all of the above!! ENJOY!
Notes
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