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My healthy banana pancake recipe is so simple that my family is obsessed with it! They’re made in one blender and yield thick and fluffy pancakes every time.
Need more healthy breakfast recipes? Try my healthy breakfast muffins, overnight steel cut oats, or cottage cheese eggs next.
Table of Contents
I make pancakes for my family at least once or twice a week, and when I need a tried-and-true recipe, I make my classic banana pancakes.
But they’re not just ANY banana pancakes. Rather, they’re made with a shortlist of wholesome and healthy ingredients, though you’d never guess by how fluffy they are and how sweet they taste!
Why I love this recipe
- Diet-friendly. They’re naturally free of gluten, eggs, AND dairy.
- The perfect texture. They’re light, fluffy, and golden brown, with a subtle bite and caramelized banana flavor.
- Make a bunch at once. I usually double or triple my recipe so I can have backup pancakes in the freezer ready to go.
Key Ingredients
- Ripe bananas. Normally, I suggest overripe bananas, but for this recipe, I suggest you avoid them. I tested overripe bananas and found they made the batter too thin. Stick to relatively firm, spotty bananas.
- Rolled oats. Thanks to their coarser texture, rolled oats work better for this pancake batter. Use gluten-free oats if necessary.
- Milk. I used almond milk to keep this recipe dairy-free, but any milk will do.
- Baking powder. It helps the pancakes rise.
- Apple cider vinegar. Baking powder reacts with the vinegar and provides a better rise for the pancakes. Lemon juice also works.
- Sweetener. I used a drizzle of maple syrup, but any granulated or liquid sweetener will work. Alternatively, you can skip the sweetener altogether and rely on the bananas’ natural sweetness.
- Vanilla extract. To deepen the flavor of the pancakes.
How to make healthy banana pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Blend. Combine all dry ingredients and wet ingredients in a blender and blend until smooth. Let the batter rest briefly.
Cook. Pour the pancake batter into a skillet over medium heat and cook for several minutes. Flip, then continue cooking until golden brown.
Repeat. Continue cooking the pancakes until all of the batter is used up.
Arman’s recipe tips
- Know when to flip. Look for bubbles on the surface of the pancake to know when to flip. The spatula should easily slide under the pancake, too.
- Cover the pancakes. This is my (not-so) secret trick to guarantee fluffy pancakes every time. Covering the pan traps in all the heat which forces the pancakes to rise considerably.
- Adjust the consistency. The batter should be slightly thicker than regular batter, but it should still be pourable. If it’s too thin, add extra oats and blend. If it’s too thick, add a splash of milk.
- Make sure the pan is hot. If the pan isn’t preheated, the batter is more likely to stick to it.
Frequently asked questions
It depends. Banana pancakes can still have plenty of sugar and other less healthy ingredients, which is why I prefer actual healthy pancake recipes–like this one!
Banana pancakes tend to fall apart when there are large chunks of banana in the batter. This is why I suggest using a blender or a food processor to achieve a smooth batter.
I recommend making the 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.
More healthy banana recipes
Healthy Banana Pancakes
Video
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 the oats, milk, banana, baking powder, vinegar, maple syrup, and vanilla in a blender and 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 covered. Flip and Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up.
Notes
- Mix-ins. Add ¼ cup of chocolate chips or a few tablespoons of peanut butter or almond butter.
- Don’t blend the bananas. I prefer having the banana flavor blended into the batter, but if you prefer chunks of banana slices, reserve half to gently whisk into the batter.
- Spices. Add a dash of cinnamon or nutmeg to bring out the warming banana flavor.
- Garnish. Top the pancakes with fresh berries or a dollop of Greek yogurt for a more satisfying breakfast.
- To store: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
- To freeze: Let the pancakes cool completely, then freeze them in a freezer bag for 3 months. I like to separate the pancakes with squares of parchment paper to keep them from sticking.
- To reheat: Microwave 1-2 pancakes for 15-20 seconds, or reheat multiple in a toaster oven at 350F for 8-10 minutes.
Nutrition
Originally updated March 2023, updated and republished December 2024
OMG these are sooo good!! I used honey instead of maple syrup and added the vanilla and cinnamon. Didn’t need to add a thing to them, just ate them warm with my hands!
These pancakes are great! Very fluffy and filling with awesome taste. I made them exactly as the recipe states the first time and they were wonderful. subsequently I have added peanut butter , flaxseed and Chia seed which also was very nice.
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 tried these out and they came out amazing! I cooked them over low/med heat with a lid which allowed them to become super light and fluffy. I ate it with some coconut spread and maple syrup, made my morning!
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! 🙂