These are seriously the best banana pancakes on the internet! Made with whole grain flour, ripe bananas, and coconut oil, this healthy banana pancake recipe is the perfect weekend breakfast.
These Banana Pancakes are plain and simple the best pancakes. Why? Because they are basic, yet so perfect. We have a tradition in our house called Pancake Saturday (and sometimes Pancake Sunday) and this banana pancake recipe tops the charts.
What makes these Healthy Banana Pancakes?
If you’re wondering why we’re referring to these as Healthy Banana Pancakes, here’s a few reasons why:
100% whole grains
No refined sugar
Healthy fats
High fiber
What You Need
- white whole wheat flour – all-purpose flour will likely work 1:1 but do not try and substitute coconut flour and/or almond flour.
- baking powder – baking powder is used as the leavening agent.
- cinnamon – cinnamon brings out the sweet banana flavor. Don’t skip it!
- banana – the STAR ingredient if I do ay so myself.
- eggs – do not omit or swap your eggs for a flax egg. We have not tested that in this recipe. If you’re looking for Vegan Banana Pancakes <– try these.
- vanilla – tired of vanilla? Try a splash of almond extract.
- almond milk – any kind of milk works!
- melted coconut milk – feeling fancy? Use melted butter OR brown butter instead of coconutoil.
the key ingredient
The key ingredient to bananas pancakes is –> BANANA. But, not any old banana. Make sure you use ripe bananas, like the kind with the spots.
If anything, make sure your bananas are bright yellow in color. If they’re green, they’re not going to be super sweet.
How to Make Banana Pancakes
Ready to make healthy banana pancakes in 30 minutes flat? Let’s get started! Remember to scroll down to the recipe card for the full ingredient list and directions.
DRY INGREDIENTS
First, combine all dry ingredients in a large bowl. Use a whisk to combine everything together and set aside.
WET INGREDIENTS
Next, us a fork to mash your bananas until there are little to no lumps left. Then, add eggs and scramble them into the banana.
Add vanilla and almond milk and mix again.
COMBINE
Slowly add the dry ingredients to the wet mixing together until there are no dry lumps.
Finally, add in melted coconut oil and mix one more time to combine.
COOK PANCAKES
Heat a nonstick skillet or griddle over medium heat. Then, spray with coconut oil cooking spray. Option to use butter here instead.
When the oil is hot, scoop about 1/3 cup of the batter onto the pan and cook for 2-3 minutes on each side, flipping when the bubbles start to form in the center of the pancakes.
Make sure to keep an eye on your banana pancakes so that they don’t burn. Repeat this process until all of your pancake batter is gone.
Best Banana Pancakes Toppings
A pancake isn’t a pancake without its toppings. Here are our favorite banana pancakes toppings!
- Maple Syrup
- Sliced Banana
- Nut Butter
- Berries
- Coconut Flakes