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These healthy banana pancakes are perfectly thick and fluffy and come together in minutes! Made with oats and naturally sweetened, these are naturally vegan and gluten free.
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Why you’ll love this healthy banana pancakes recipe
I have already shared some delicious healthy pancake recipes, including cinnamon roll and zucchini pancakes. This time around, I got inspired by my favorite banana smoothie and came up with these flourless banana pancakes that don’t contain flour, dairy, eggs, or added sugar.
- No flour and eggs. Like in banana protein pancakes or protein pancakes, this recipe uses oats as a flour substitute and bananas as a binding agent. Made with dairy-free milk and no flour, these pancakes are great for vegan and gluten-free diets.
- Perfectly fluffy. Despite being made with no eggs, these banana pancakes turn out thick and fluffy. The secret is using a combination of apple cider vinegar and baking powder.
- Freezer-friendly. If you enjoy having pancakes for breakfast, double or triple this recipe and freeze part of the pancakes for later.
- Guilt-free. Like healthy oatmeal pancakes, these make a filling and wholesome breakfast idea.
Ingredients needed
You don’t need any special ingredients to make these flourless pancakes. You most likely already have all ingredients at home.
- Bananas. For this recipe, I recommend you avoid using overripe bananas. Overripe bananas result in a thinner batter which is not what we are aiming for in this recipe.
- Rolled oats. Thanks to their coarser texture, rolled oats work better for this pancake batter. Check the packaging to make sure the oats are gluten-free.
- Milk. Use any milk you like. To keep these pancakes vegan, I opted for almond milk.
- Baking powder. It helps the pancakes rise.
- Apple cider vinegar. Baking powder reacts with the vinegar and provides a better rise for the pancakes.
- Sweetener. Use a tablespoon of your favorite sticky sweetener. We only use a small amount as the pancakes are sweetened with bananas. Maple syrup, honey agave, or even honey are all fantastic options.
- Vanilla extract. To deepen the flavor of the pancakes.
How to make healthy banana pancakes
Just like any other pancake recipe, these flourless pancakes are very easy to make. Here’s how you make them in just two simple steps.
Step 1 – Combine all ingredients
Add all ingredients to a blender. Blend until a smooth mixture remains. Allow the batter to sit for 5 to 10 minutes. In the meantime, preheat a non-stick pan over medium-high heat.
Step 2 – Cook the pancakes
Once the pan is hot and the batter has thickened, pour ¼ cup of batter into the pan and cook for 1-2 minutes per side. Repeat until all batter is used up.
Serve these healthy pancakes with the toppings of your choice.
Flavor variations
You can change up the flavor of these pancakes while keeping them healthy and sugar-free. Here are a few flavor variations ideas.
- Fold dark chocolate chips into the pancake batter once you have blended it.
- Add cinnamon to these banana pancakes to highlight the winning combination of this warm spice and bananas.
- Add a few tablespoons of cocoa powder to make chocolate banana pancakes (a cross between chocolate and chocolate chip pancakes!). As the cocoa powder has thickening properties, you’ll need to use less oats.
Storage instructions
To store. Store leftovers in an airtight container in the fridge for up to 5 days.
To freeze. Freeze these pancakes for up to 6 months. Store the pancakes in an airtight container or bag to prevent them from freezer burn. Put layers of parchment paper in between the pancakes so that they don’t stick to each other.
To reheat. Warm up these pancakes in the microwave or on the stove over medium heat.
Recipe tips and tricks
- If you don’t have apple cider vinegar at hand, substitute it with lemon juice. While vinegar provides better results, lemon juice is better than nothing.
- Let the batter sit for around 10 minutes before you start cooking the pancakes. The batter will thicken as the oats soak up more liquid.
- Don’t be afraid of the thickness of the batter. A thick batter doesn’t spread too much in the pan, resulting in fluffier pancakes.
- If overripe bananas were all you had and you have ended up with a thinner batter, just add more oats until you reach the desired thickness.
- Make sure the pan is properly heated. This is another key step that prevents the pancakes from spreading too much.
More pancake recipes to try
- Almond flour pancakes
- Chocolate chip pancakes
- Coconut flour pancakes
- Oat flour pancakes
- Chocolate pancakes
- Sweet potato pancakes
- Cottage cheese pancakes
Frequently asked questions
Banana pancakes shouldn’t be mushy inside. Cooking the pancakes on high heat is the main reason why they remain undercooked and mushy in the middle.
Banana pancakes tend to fall apart when there are large chunks of banana in the batter. Use a blender or a food processor to achieve a smooth batter.
It is recommended to make this pancake batter right before making the pancakes. The baking powder will become less effective as the batter sits in the fridge. Additionally, the oats may absorb too much liquid.
Healthy Banana Pancakes
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Ingredients
- 1 cup rolled oats gluten free, if needed
- 1/4 cup milk I used almond milk
- 1 large banana
- 2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Combine all the ingredients in a blender. Blend until smooth.
- Allow the batter to rest for five minutes, giving the oats time to absorb liquid and thicken.
- Preheat a nonstick pan over medium-high heat. Once hot, pour in about ¼ cup of batter.
- Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up.
Great pancakes. Agree with others on adding additional milk.
Love these pancakes, will definitely make them again. I’m not sure about the serving sizes – I thought 8 sounded like a lot
Love this recipe. Want to substitute apple sauce for banana. How much should appls sauce should I use. Plan on trying it tomorrow. Thanks
Usually 1 cup per 1 banana. Add more if the batter is too thick.
Very good, I’ll make them again. I added a scoop of protein powder. I love that they don’t contain flour, thank you
Perfect
I’ve been making these for a year and I love them! Favorite is with blueberries added to the batter. Do you think a fall version could be made by swapping out the banana for pumpkin purée? And how much would you use? Thanks!
Yes! Try 1 1/4 cups pumpkin puree then add more if the batter is too thick.
I like this recipe because it is easy and a healthier version. The texture is great, but you really don’t get a lot of banana flavor. The second time I made these, I don’t think I blended it long enough because they had the texture of oatmeal, as if you just turned oatmeal into pancakes and they were a little gummy. So don’t make the same mistake I did and make sure you blend the batter really well. I would also suggest sifting your baking powder so you don’t get bitter pockets of it. But overall great recipe and I will be making again. My kids love them! Thank you!
This was a very deliciouse meal!!!!!!!!!!!!!!!!!!!!!!!!1
THANK YOU!!!!!!!!!!!!!!11
This recipe is the bomb but the milk measurement is way off , I am a seasoned home cook so I can judge if a recipe is off while cooking , for someone that is just starting to cook they might not have the confidence to add more milk or anything . I added all the ingredients to my blender and right away I could see the milk ratio was way off 1/4 cup of milk for 1 cup of oats ??? That’s a problem , I added more milk maybe 1/2 cup more I didn’t measure but I had to keep adding milk it was so thick , there is no need to add maple syrup the banana add sweetness and who eats their pancakes without a good maple syrup 😉 once the milk was added it was the bomb , I also added 1/4 tsp salt
Amazing! I ave to admit, I didn’t have faith in these. I’ve tried so many quick GF pancake recipes, and most are “fails”in my kids eyes. But these were gobbled up!
And love the ingredients!
Loveee this pancakes. Best recipe I have had.
This recipe is AMAZING! Was looking for a simple recipe and came across this one. The pancakes are fluffy and healthy. No issues flipping them like other recipes. I microwaved blueberries and strawberries to make a syrup consistency to pour over the pancakes. Yummy.
Thank you for sharing this recipe. Looking forward to checking out your website for other recipes to try out. Wishing you all the best in 2024. Cheers! 🙂
I had my doubts, but these are very good! By far my favorite healthy pancake recipe to date!
Can this batter be easily swapped to make waffles?
This is the BEST vegan pancake recipe! I love the banana flavor and how fluffy they turned out! I made mini pancakes out of them and they were so cute!
I just have to ditto all the comments above. Used 1/4 C almond milk, but probably another 1/4 water ( did a guess by golly as I let it sit and the batter got really thick) They came out fluffy like the pic. Also added just a 1/8 tsp cinn. The commentor that said it was like banana bread meets pancake was right!!! These are better than original sugary/oily pancakes!
So good! I had to more than double the quantity of milk for the mix to move in my blender. Turned out lovely! Thank you
These pancakes are delicious! I have made both with both gluten free and non gluten free oats, success both times! I usually find myself having to add a little bit more milk, but other than that I follow the recipe exactly.
Thanks for sharing this easy and fabulous recipe 🙂
Fab! Thanks, Olivia!
With my clean diet and a ton of food allergies (gluten, dairy, almonds, eggs, etc.), I thought I’d never get to eat another fluffy, spongey delicious pancake again! Hands down my favorite recipe! Thank you, Arman!
Hi!!! I love this recipe sooooooo much. Thank you for such an amazing easy flourless pancake recipe! I never thought healthy pancakes could be so good. If I were to double the recipe, are there any modifications I should make? Thank you so much
Thanks Abby- Nope, just double the ingredients 🙂
I mixed in some chocolate chips to the batter and omg these were fantastic! Felt like I was eating banana bread <3
How good 🙂
These pancakes are delicious! This is my new go-to vegan pancake recipe! Thank you so much!
Thank you!
I’ve made a lot of GF pancake recipes and this one has the best fluffy texture. It was a hit 🙂
😀 love it!
Linda wasn’t it 2 teaspoons of baking powder not tablespoons or did I read that wrong
These are amazing. I needed a pancake recipe that was low points for weight watchers, and these are zero points and sooo good! They are both fluffy and substantial. I did add a pinch of salt and a dash of cinnamon and a splash more almond milk. These will definitely be a go to recipe in my house, everyone loved them!
Thanks so much, Charlie! 🙂
Wow, these were delicious! I tried vegan pancakes for the first time last weekend – using a recipe off a different blog and was disappointed with the results as they kept sticking to the pan. However, someone else recommended these and I am so glad I gave them a go! They were absolutely delicious and so easy to cook! I doubled the recipe, but forgot to double the banana, but it worked just fine – I just had to add a few extra dashes of milk. Will definitely be making these again! Thanks!
Thanks so much for the feedback, Lorraine!
Finally a gluten-free pancake recipe that is delicious and doesn’t crumble! And putting all ingredients in the blender is genius. Thanks! I’m definitely sharing this recipe and website with my GF friends.
Thank you- that means so much! 🙂
My husband and I loved these pancakes! I added a little apple and cinnamon as well, which was great. This was the first recipe I’ve tried from Arman and I can’t wait to try more!!
That sounds great Stacie- Great to hear it! 🙂
how would this work with soy milk instead of milk?
That is completely fine 🙂
The recipe should recommend mixing the wet ingredients first, then adding the dry ingredients. Otherwise the oats get clumped up at the bottom and burn out the motor on my $600 Vitamix.
I use it the same way and it’s fine 🙂
Ok Here’s what I did. I used honey for my sticky sweetener. I had to add a little more milk, about 1 or 2 TBS. I used a very ripe, almost completely brown skin banana (more flavor!).
I cooked these on a cast iron circle flat pan, and YES I lightly greased it before cooking the pancakes.
These cooked beautifully, dense but not crepes! The oat flavor definitely comes through, but so does the banana (very strongly).
I am GF, so used GF oats. I am not supposed to have grains though, so I may try these with almond flour. I do not like coconut flour because sometimes it tastes like soap (rancid). These made 6 4-inch pancakes.
hahahaha like soap. Some brands are like that unfortunately! Yes, try almond flour as a potential substitute for it 🙂
Those were fantastic! Just finished making a batch. I’m not vegan or vegetarian but I do eat clean! I just didn’t have an egg and am staying away from gluten products. Stumbled upon your pancake recipe and decided to give them a go! I will try adding cinnamon….maybe chocolate chips for my boys…blueberries would work great….AND I will definitely check out your other recipes! Thanks!
Karen 🇨🇦
😀 LOVE IT!
These turned out perfectly! I made these for my husbands birthday (he was a skeptic at first) and he loved them – his exact words were “I could eat another 5 of those”. Next time I’m making a double batch! I increased the almond milk to 1/4 cup and added 1 tsp cinnamon & nutmeg spice mix.
Topped it with sliced bananas, maple syrup and a small dollop of SunButter. I’m on a new diet of dairy/soy/egg/peanut free because of my daughters intolerances, and I’m so happy to be able to enjoy pancakes again :).
🙂 I love this!!! Thanks for the feedback and the recipe addition suggestions!
I dont typically write comments on recipes I’ve tried, but I just have to for these! I can’t rave enough about this recipe! Seriously, I share them with all of my groups (gluten free, healthy eating, mommy groups, etc) and with all my family and friends! I was told to cut out gluten and dairly a year ago and it has been a struggle to stay strict, but these pancakes always come in clutch! I’m super picky about textures, and these I have NO issues, they are so good and fluffy! Even my 3 yr old can eat regular pancakes one day and these the next and doesnt notice a difference! I’m actually trying to brainstorm how I could use this batter in other ways bc I havent been able to find anything gluten free with a good, fluffy, not grainy texture!
As for the thickness of the batter, that’s key for the fluffiness! I probably use 1/3 of almond milk, but it’s still fairly thick. Just scoop it out with a 1/4 measuring cup and dollop it into the pan and smooth down with the bottom of the cup. I like to add all different toppings from blueberries to peanut butter and bananas. The only topping that seemed to cause issues was chocolate chips, but the only reason I can think for that is Devine intervention because, do I really need the extra sugar? 😅 I then add more batter to the top so the toppings are covered. Mine turn out just like the picture, as long as I use a GOOD non stick pan on med high heat, with nothing added except MAYBE the tiniest brushing of oil. And lastly, I think I perfected it all today by using 1 small semi-ripe (mostly yellow with faint brown spots starting) banana and half a frozen SUPER ripe banana. I get the yummy banana sweetness, but still holds together well. And I add a 1/2 teaspoon of cinnamon as well. Sorry for the length, this is why I never comment because I could just go on and on about good food ❤
This means so much, thank you!!
Hi, what’s the nutritional info for these?
I haven’t calculated it but check out myfitnesspal and plug in the ingredients.
These were so delicious! Mine didn’t look as pretty as the photo but they were fluffy and so good!! This is the most practical vegan I have found. My new go to!
😀 That means so much!
Substitute for maple syrup? Don’t have liquid sweetener either.
I’ve only tried with that.
Is 1/4 cup almond milk correct? Mine wouldn’t even blend with that little liquid. I ended up adding another 1/4 cup so 1/2 cup total.
Hi! It is, but feel free to use more if needed, the banana I used was larger and as such, didn’t need as much 🙂
What can you used instead of rolled oats? Would coconut flour be ok?
Not for this recipe! Quinoa flakes work!
I’ve been making these for quite awhile now whenever I needed a quick dinner. So very good and healthy! Yesterday I made some, and since I had some blueberries, I also added them too. Wow! Made a great pancake even better. Yum!
🙂 Thanks, Dee!
Hi
I was wondering if there is a substitute for apple cider vinegar?
Hi there- lemon or lime juice works great!
Hey, do you have the nutrition facts for these panckes?? Thanks
Sure do, check out myfitnesspal and plug in the ingredients, it will provide it for you 🙂
I just made the banana pancakes, and they are delicious and fluffy. The texture of the oatmeal paired with the subtle flavor of banana makes these perfect for breakfast or an afternoon snack. I tried one plain, then with maple syrup, both are tasty; I prefer them plain or with a sprinkle of cinnamon and powdered sugar. I will definitely make these again. Thank you for a delicious recipe.
You are so welcome, Astria! 🙂
I’ve been Vegetarian all my life, & have recently decided to go total vegan – I literally made this recipe 20 minutes ago & these came out PERFECTLY! I added half a teaspoon of cinnamon to the blender & love, love, love the result!!
😀 Thank you SO much for the feedback!
So so yummy! I Haven’t been able to eat pancake so long! I just had to add a little more milk because my blender isn’t that powerful. Thanks so much for the recipe!
You are so welcome, Lauren!
These were great! I added just a little more almond milk and the taste is wonderful! I wonder if anyone has made these using pumpkin?
Hi!! 🙂 There is a pumpkin version- https://thebigmansworld.com/2017/09/04/fluffy-flourless-pumpkin-pancakes-vegan-gluten-free-sugar-free/
This is the most ‘pancakey’ vegan pancake I’ve ever had! And to top that, it’s flourless! Of course I had to add a 1/4 cup more of almond milk, maybe due to the size of the banana or so. But overall, amazing! And being so quick to make, this will be my go-to any day of the week! Thanks a ton…
😀 LOVE IT!
These are sooooo amazing!!!! How have I been living without them????
Hahaha thank you!!!
Holy fluffiness, these are are good!
🙂 Great to hear it, Christine!
They were amazingly fluffy but tasted too much of baking powder. Is it really table spoon of baking powdred and not tea spoon here??
Hi Kristina! The full tablespoon is correct, some brands are bitter compared to others: )
This pancakes are delicious I put cinnamon on mines and I felt in love with them I made them today plus everybody wanted more so next time I’mma have to double the receipt thanks for this amazing receipt love it so much….
LOVE IT! 🙂 Cheers, Yndira!
I take my hat off to all you wonderful women who take the time out to create these AWESOME recipes. The pancakes did not come out fluffy but taste was really good. I will try again. Keep doing wonderful work your doing. I appreciate it very much!! You rock 🙂
Thanks, Janet!
Hi. Would this work with quick oats?
Sure, as long as you blend it 🙂
Hey! We love these pancakes. I was wondering if you’ve ever made these or the blueberry version as a bake. Your healthy flourless blueberry breakfast cake is in the oven right now, but I’d like to try this as a bake since it doesn’t have any nut butter in it. Thanks!
Hi Hanna! I’ve never tried it that way but I don’t see why not- Feel free to experiment!
So yummy. The trick is to let the batter sit for 15 to 20 mins. If you think it’s too thick, just pat them down with the spatula while they are cooking. I like them better than regular pancakes.
YES! It makes them even more fluffy! 🙂
Hi! So today I made these today and even thought they tourned out delicious, they were not even near as pretty as the your ones in the pictures. But still it’s my first attempt so I’ll keep trying and I believe I’ll suceed soon! However, do you think that substituting maple syrup for date syrup would make a big difference?
Hmmm it shouldn’t- You can try it out and see 🙂
this might be a really stupid question – but did you use oil in the pan for these? just tried them (in a non-stick pan) and they kept sticking to the pan, whenever i thought i’d be able to flip them one side would be burnt while the pancake just wouldn’t flip, all of them kept falling apart…
Hi Masha! I didn’t, but I do use a good quality non-stick pan. 🙂 If it doesn’t stick, add some oil 🙂
I completely forgot the baking powder, and used 7T of aquafaba plus 1/4 cup more soy milk and they were delicious! I will see what baking powder does next time.
Fantastic- Glad it worked out 🙂
Hi! I was wondering if you can substitute millet or quinoa for the oats? Would this provide the same consistency?
Thanks! So excited to try.
Hi Cass! Ground quinoa flakes work beautifully, along with buckwheat flour 🙂
Soundsummy and worth a try – but a full tablespoon of baking powder? Is this correct? It sounds like an awful lot.
Hi Greg! It is, but readers have said it has worked with 1-2 teaspoons instead. I personally prefer the full one for ultimate fluffiness.
I tried this today and the flavor was fantastic! Really loved these! I had one problem. I mixed all the ingredients in my Magic Bullet. When I was unscrewing the lid the contents exploded out all over the place. I realized the apple cider vinegar and baking powder caused this reaction. Next time I will use my blender with ventilation. Thanks again for the great recipe!
Ahh sorry for the kitchen mess- Glad you enjoyed them 🙂
Is the amount of milk ok? I had to add more to my mixture because it was not runny enough to make the pancakes…
Hi Laura! It is- Although you may need less/more depending on how ripe and large your banana is!
these tasted amazing apart from next time im going to half the baking powder as the after taste was too much for me
Glad you enjoyed them, Chloe!
thank you for being here to help the people that need these excellent recipes…
You are so welcome, Sara!
I’ve tried to make this recipe twice with quinoa flakes, as I cannot eat oats, and it just hasn’t been working for me! But thismorning I chucked an egg into the mixture and they came out perfect! Thankyou 🙂
That’s great to hear- Thanks, Bec- I hope this is helpful for others who cannot enjoy oats 🙂
This recipe was perfect! My pancakes turned out fluffy and delish. You inspired me to try more of your recipes and making a healthier way of eating. Thank you.
🙂 That means the world, Patty 🙂
Made these this morning and I was pleasantly surprised at how tasty they were. They’re definitely heartier and not nearly as light as a regular pancake, but still yummy in their own right. I added both the vanilla and the cinnamon, which got me to thinking they’d be lovely with some apple pie filling in the fall. I was thinking they’d be tasty with caramel extract, too. Next time! Thanks for the great healthy recipe. 🙂
You are so welcome, Aimee! Stay tuned for more options on it 🙂
Fat, yes. Fluffy, no way. They are incredibly dense and heavy – which I LOVE since pancakes usually don’t fill me up. Also, I had to ad more almond milk since the batter wouldn’t even move in my blender. Yummy though!
Ahhh thanks for the feedback, Shelly! If your banana isn’t overripe and a little too small, this can happen! Glad you were able to add more milk to it in the end 🙂
Made these this morning.. They are so light and fluffy… loved them. The only thing different i did was to add a cup of almond milk instead of 1/4 cup.. I dont know if maybe a high powered blender like a vitamix makes a difference or not, i have an old fashioned blender so maybe that is why i had to add more milk? Still they were really good…
Fantastic- Thanks so much for letting me know, Laurie! 🙂
Can these be flash frozen and reheated for kids on school days? Any tips?
Hi Steph! Absolutely- Simply freeze them individually and then thaw completely before enjoying 🙂
Made these twice. Wasn’t so sure about them on the first attempt. The second attempt made me a believer. I follow a no flour and no sugar diet and have been looking for something like this to be able to get pancakes back into my menu. These are amazing. With the second attempt, I pulsed all of the ingredients in the blender, minus the banana. When it looked like the oatmeal was very fine, I then added in the banana and pulsed again until it was mixed well. Thank you for sharing this recipe!
😀 That’s what I like to hear! Thank you sO much, Kim!
Just made these for breakfast and they are BRILLIANT!!!!! I did have to add a little extra almond milk but that’s it!!!! I had mine with a little unsweetened apple sauce on top and my spouse used them as toast to put his fried eggs on!!! We both fell in love 🙂 Thank you so much for the recipe!
I’m thrilled the recipe worked out so well for you. Unfortunately I didn’t have the same experience even with adding more almond milk. I think the bananas I used were not ripe enough. Perhaps very ripe bananas are the key to the recipe. I think I’ll try again and this time use very ripe bananas.
Yes, overripe bananas are key- I’m not sure why it hasn’t worked for you yet!
OMG With fried eggs- What a fantastic idea, Rhonda! You are so welcome!
These look and sound amazing, and I love that they’re so healthy!
You said it! Enjoy, Valentina!
I really liked these. I’m wondering if you need that much baking powder. 1 tablespoon seems like so much for such a small recipe. I know nothing about the hows and why’s of baking powder, so I’m just wondering.
They were quite thick, so next time, I’d add more milk. It was too much to eat all at once, which was great. I froze the remainder, and reheated in the microwave.
Thanks for your fun recipes!
Hi Linda, it is needed for the fluffiness 🙂 So glad you enjoyed them, freezing them is a fantastic idea!
Words do not describe my excitement for these pancakes. They are awesome. I did add more almond milk to thin them out a bit and added cinnamon. Will definitely be making these again and again and again!
YES!!!! Thanks so much, Stephanie!
Fabulous fluffyness! You are SO on point about the first pancake never being quite right too! Terrific taste on these (I added the cinnamon). And VERY filling! I had half the batch and was quite satisfied – which made it Weight Watchers points-friendly for me! Woo hoo we have a winner! Love your website, thank you!
😀 So glad to have you here, Kathy! 🙂
Woah! Those bad boys are flourless!? They look so fluffy and amazing. I’d like to order 2 stacks please! Also, I love me some banana bread, so I’m pretty sure I’d love these pancakes. And I’ve been craving pancakes like you wouldn’t believe lately…
These are the best of both worlds- Banana bread AND pancakes in one!
These are great! I had to add more almond milk as they were too thick. The taste and smell reminded me of banana bread. They weren’t as fluffy as your pic, but it didn’t matter, still really good! Definitely making again.
YES! It totally does smell and taste like banana bread right? SO GOOD!
Can’t believe how fluffy these are!! *Cue quote from Despicable Me*: It’s so fluffy I’m gonna dieeeeee <3
😀 YAAAAAAS!!!
Mine didn’t come very fluffy and at first I was not happy with them, until I sat down to eat them with a little sugar free syrup. They were delish!
That’s what I like to hear! 🙂
I haven’t made pancakes in ages. I love the idea of them, but I’m super impatient in the kitchen haha. These look totally worth it, though!
Haha, I LOVE The TJ’s boxed pumpkin kind 😉
The thickness to fluffiness ratio is soooooooo on-point here! Natalie, these are some EPIC pancakes <3
😀 You said it!
Amazing recipe!! Kids-approved!! I added dark chocolate chips when cooking and it was absolutely amazing! My 7 and 10 yrs old loved it!! 🥰 thanks for sharing such a fabulous and easy recipe!!
Is there a way to make it paleo with almond flour or coconut flour? hey look so good, but I can’t eat oatmeal
Hi Mary! I have several low carb pancake recipes on here, they don’t contain bananas, but you can add some on top 🙂
Hello! I loved your recipe! Came out delicious! I added my own variations to it (drizzled honey instead of maple syrup, sprinkled some cinnamon in batter, and replaced almond milk with oat milk). I am wondering how many pancakes does 1x batter make?