Healthy Banana Pancakes Recipe

These healthy banana pancakes have become a weekend ritual in my house. They’re warm, fluffy, and just the right amount of sweet — no refined sugar needed. I started making them years ago when I was trying to clean up my breakfast routine, and I’ve never looked back.

They’re made with just a few simple ingredients and can be whipped up in minutes. And the best part? They taste like a treat but leave you feeling good afterward.

Whether you’re feeding kids, meal prepping, or just want a cozy breakfast that doesn’t derail your day, this is the recipe for you.

Why You’ll Love These Banana Pancakes

These pancakes are naturally sweetened with ripe bananas — so you can skip the added sugar and still feel like you’re having something indulgent. They’re made with oats (or oat flour), eggs, and a dash of cinnamon, which makes them hearty and filling without being heavy.

You can blend everything in a blender if you’re in a rush, or mash and mix by hand if you want to keep things simple. I love how flexible they are — you can keep them plain, add blueberries or chocolate chips, or top them with almond butter and fresh fruit.

Ingredients for Healthy Banana Pancakes

Ripe bananas are essential. The spottier and softer, the better — they bring moisture, sweetness, and flavor. Rolled oats or oat flour keep the pancakes light but satisfying. I often toss my oats into the blender to make oat flour on the spot.

Eggs add structure and protein, helping the pancakes puff up while staying tender. A little baking powder gives lift. I like adding cinnamon and vanilla for that cozy, pancake-shop smell and flavor.

You can use almond milk or any milk you like, and feel free to add blueberries, chopped nuts, or chocolate chips for variety.

Ingredients

• 2 medium ripe bananas
• 2 large eggs
• 1/2 cup milk (any kind — dairy or non-dairy)
• 1 cup rolled oats or oat flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• Optional: blueberries, chocolate chips, or chopped walnuts

Prepare the Batter

In a blender, combine the bananas, eggs, milk, oats, baking powder, cinnamon, vanilla, and salt. Blend until smooth and creamy. If you don’t have a blender, mash the bananas well in a bowl, then stir in the remaining ingredients until combined.

Let the batter rest for 5 minutes. This helps the oats absorb some of the liquid and thicken slightly.

Heat the Pan

Preheat a nonstick skillet or griddle over medium heat. Lightly grease with coconut oil, butter, or spray oil. I like using coconut oil — it adds a subtle flavor that goes perfectly with the banana and oats.

Cook the Pancakes

Pour the batter onto the skillet, using about 1/4 cup per pancake. If you’re adding extras like blueberries or chocolate chips, sprinkle them on top right after you pour the batter.

Cook for 2–3 minutes, or until bubbles start to form and the edges look set. Flip gently and cook for another 1–2 minutes on the other side, until golden and cooked through.

Keep Warm and Repeat

Transfer the cooked pancakes to a plate and keep warm while you cook the rest. I like to loosely cover them with foil or a clean kitchen towel while I finish the batch.

What Makes These Pancakes Healthy?

These pancakes skip the refined flour and sugar in favor of rolled oats (or oat flour), bananas, and eggs. They’re rich in fiber, naturally gluten-free (as long as your oats are certified GF), and high in protein.

Bananas provide potassium, natural sweetness, and that perfect moist texture. I use a little cinnamon and vanilla to add flavor depth without needing syrup. You can make them dairy-free with your favorite plant-based milk and cook them in coconut oil for an even cleaner version.

These taste amazing fresh, but they also freeze and reheat beautifully — so go ahead and make extra!

Tips for the Best Banana Pancakes

Use ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your pancakes will be. If your bananas are still a little firm, microwave them for 20 seconds to soften them up.

If the batter feels too thick (especially if it’s sat for a few extra minutes), add a splash of milk to loosen it up. Oats continue to absorb liquid as they sit.

Don’t rush the cooking. Low to medium heat works best. Too high, and they’ll burn on the outside before they cook through. A nonstick skillet or griddle makes flipping easier and cleanup a breeze.

To make them extra fluffy, you can separate the eggs and whip the whites before folding them into the batter — though I rarely do this unless I’m going fancy.

Storing and Reheating

These pancakes store really well. Once cooled, keep them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or toaster oven.

They also freeze beautifully. Stack them with parchment paper between each, seal in a freezer bag, and you’ll have a healthy breakfast ready in minutes. I like reheating them straight from frozen in the toaster for a quick weekday meal.

Why You Should Make Them Today!

Healthy Banana Pancakes are one of those recipes I make again and again because they’re easy, nourishing, and always hit the spot. They taste indulgent, but they’re made with ingredients that leave you feeling energized, not sluggish.

They’re also totally customizable — top with almond butter, maple syrup, Greek yogurt, or fresh fruit. However you serve them, they’re the kind of breakfast that feels like a treat but doesn’t throw you off track.

I hope they become a staple in your kitchen like they are in mine. If you try them, let me know what you added in — I’d love to hear how you made them your own!

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