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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
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/