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
Delicious! Easy! Healthy!
Absolutely amazing! I’ve tried countless recipes for my allergy sensitive son and these before are the best. Seriously, delicious!
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!
These were easy to make and tasted really good. I omitted the maple syrup and added cinnamon which I always like with bananas. I used Coconut Milk and had to use double the quantity as the mixture was too firm. I will definitely be making them again.
Thank you for this recipe. I just made them and they were amazing. Great work!
I just made these this morning and they were DELISH. It was so early and I forgot to add the vinegar and baking powder, but it was delicious nonetheless. I also had to add a frozen banana because I didn’t have fresh, so this was definitely a makeshift version, but it hit the spot for me. Not as fluffy but the flavor was definitely there! Next time I will make it the proper way, I imagine it’ll be fantastic. I ate it for breakfast with pure maple syrup and it was really amazing. Yummy, thank you!
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!
These were delicious! This is my new go-to veagan pancakes. 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! 🙂
These were so good! I told my husband they were vegan and gluten free before he tried them and his response was oh God why did you tell me that. Then he ate them and said they were great and he’d definitely eat them again. My only suggestion is to take the batter out of the blender before you let it sit for the 5-10 minutes. Mine definitely thickened up quite a bit which made great fluffy pancakes but also made it difficult to get all the batter out of the blender 🤣. Thanks for the great healthy recipe.