Healthy Banana Pancakes
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My healthy banana pancake recipe is so simple that my family is obsessed with it! They’re made in the blender and yield thick, fluffy pancakes every time.
I make pancakes for my partner and me at least once or twice a week (sometimes more), and when I want something foolproof, I always come back to these healthy banana pancakes. They’re soft, fluffy, and naturally sweet- the kind of breakfast that ticks all the boxes.
I first started making these as part of our weekly meal prep because it was so easy to make a big batch, they reheated well, and had a good balance of macronutrients. Because we love them so much, I had to share the recipe here. It uses just a few wholesome ingredients, but you’d never guess from how they taste. I love them with some peanut butter on top, but my partner goes all out with maple syrup, extra banana slices, and a sprinkle of granola (pictured in the step-by-step photos): he says it’s like my flourless banana bread in pancake form.
Table of Contents
Recipe highlights
- Diet-friendly. They’re naturally free of gluten, eggs, AND dairy.
- Made in the blender. So clean up is a breeze, and you get a cohesive batter.
- Meal prep friendly. I usually double or triple my recipe so I can have backup pancakes in the freezer, ready to go.
Key Ingredients
Here are some notes on the main ingredients in banana pancakes. The full list with measurements is in the recipe card below.
- Ripe bananas. Usually, 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.
- Apple cider vinegar and baking powder. Baking powder reacts with the vinegar, providing 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.
How to make healthy banana pancakes
Step 1- Combine all the ingredients in the blender.
Step 2- Blend until smooth. Let the batter rest briefly.
Step 3- Cook. Pour the pancake batter into a skillet over medium heat, cover, and cook for several minutes. Flip, then continue cooking until golden brown.
Step 4- 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 slide under the pancake easily, 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 still 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
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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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
More healthy banana recipes
More healthy pancakes
- Banana protein pancakes
- Almond flour pancakes
- Protein pancakes
- 2 ingredient banana pancakes
- Applesauce pancakes
Originally updated March 2023
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 🙂
Hi, at first I was a little skeptical about this recipe because of how easy it looked.
My dad is a cancer patient, so he can’t take anything with white flour and sugar. But he likes sweet things, but it’s hard to find sugar-free, dairy-free, and white flour-free recipes.
After I made this recipe for him, he LOVED it.
I’ve been making this since June and definitely my recipe to-go, my family also loved it. Thank you so much for sharing, it means the whole world to me! 🙂
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!
BOOM! Hands down to the best healthy pancake I’ve ever made!
Thank you for sharing this recipe, since my father is a cancer patient and he can’t eat refined sugar or white flour, this recipe is perfect for him 😀
I found out after twice making this is to chop some bananas and put in the batter to make this more DELISH!
I can only get 3 pancakes though (and they immediately vanished the time I went back to kitchen!) so perhaps next time I’m going to triple the recipe 🙂
These were amazing! Fluffy, sweet, healthy, just perfect in every way. Thank you for these, now I can feel good about giving my kids pancakes for breakfast.
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 🙂
This was the first vegan pancake I’ve made that I actually really loved and want to make again. I’m actually here now because I forgot to bookmark the recipe and was going crazy trying to find it gain. Even my kids love it (That’s a huge thing. They hate all my vegan food. LOL) The baking powder and apple cider vinegar totally made it!
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/