Healthy Banana Pancakes

165 comments

5 from 530 votes
Jump to RecipeJump to Video

This post may contain affiliate links. See my disclosure policy.

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.

healthy banana pancakes.
Table of Contents
  1. Why you’ll love this healthy banana pancakes recipe
  2. Ingredients needed
  3. How to make healthy banana pancakes
  4. Flavor variations
  5. Storage instructions
  6. Recipe tips and tricks
  7. More pancake recipes to try
  8. Frequently asked questions
  9. Healthy Banana Pancakes (Recipe Card)

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. 

flourless pancakes.

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. 

banana pancakes.

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

Frequently asked questions

Are banana pancakes mushy inside?

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. 

Why do my banana pancakes fall apart?

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. 

Can I keep this banana pancake batter overnight?

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 pancake recipe.

Healthy Banana Pancakes

5 from 530 votes
These healthy banana pancakes are an easy and delicious breakfast recipe that doesn't need any flour or eggs! They are suitable for a vegan and gluten free diet.
Servings: 8 pancakes
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Video

Ingredients  

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.

Notes

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. 

Nutrition

Serving: 1pancakeCalories: 64kcalCarbohydrates: 13gProtein: 2gFat: 1gSodium: 117mgPotassium: 105mgFiber: 1gVitamin A: 11IUVitamin C: 1mgCalcium: 77mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 530 votes (506 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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!

  2. 5 stars
    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.

  3. 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…

  4. They were amazingly fluffy but tasted too much of baking powder. Is it really table spoon of baking powdred and not tea spoon here??

  5. 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….

  6. 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!

  7. 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 🙂

  8. 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!

  9. 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.