Wholesome Banana Bliss Cakes

These Healthy Banana Pancakes are a delightful solution for those perfectly speckled, overripe bananas sitting on your counter! This recipe transforms them into a breakfast masterpiece: naturally sweet, packed with whole grains, and incredibly simple to whip up. Each bite promises a fluffy texture and rich banana flavor, making them an instant family favorite. Customize them with your favorite toppings for a truly indulgent yet wholesome start to your day.

Start your day the right way with these incredible healthy banana pancakes! Designed for speed and simplicity, you can have a stack of warm, golden pancakes ready in just 15 minutes. Forget complicated breakfast routines; this recipe is about maximizing flavor and nutrition with minimal effort, making it ideal for busy mornings or leisurely weekend brunches.

What makes these banana pancakes truly stand out is their commitment to health without compromising on taste. They are naturally sweetened by the ripe bananas themselves, meaning no added refined sugar is needed (until you douse them in maple syrup, of course!). Plus, they’re crafted with 100% whole grains, offering a boost of fiber and sustained energy. While they boast a lower calorie count compared to traditional pancake recipes, they deliver an explosion of flavor that will leave you feeling satisfied and energized.

Consider these easy banana pancakes your ultimate blank canvas for culinary creativity. Their versatile nature invites you to personalize every batch. Craving a touch of decadence? Stir in some chocolate chips. Can’t imagine a morning without the creamy goodness of peanut butter? Spread it generously over your warm pancakes. This isn’t about rigid rules; it’s about making your breakfast uniquely yours. There’s no “pancake police” here—just pure, unadulterated enjoyment of wholesome, delicious banana pancakes!

Got an abundance of overripe bananas? Don’t let them go to waste! Explore these 12 Ripe Banana Recipes to Use Up Your Bunch for more delicious ideas.

Can Pancakes Be Healthy?

Absolutely! The notion that pancakes are an unhealthy indulgence is often based on traditional recipes loaded with refined flours and excessive added sugars. However, these healthy banana pancakes prove that breakfast favorites can indeed be a nutritious part of a balanced diet. By making smart ingredient choices, we transform a typically calorie-dense meal into a wholesome option.

Our recipe specifically focuses on health by eliminating any added sugar, relying instead on the natural sweetness and potassium from ripe bananas. Furthermore, the use of whole wheat flour instead of white all-purpose flour significantly boosts the fiber content, aiding digestion and promoting satiety. This means you’ll feel fuller for longer, reducing the likelihood of mid-morning cravings. Compared to conventional pancakes, these offer a more nutrient-dense profile, providing essential vitamins and minerals without the empty calories.

The Magic of Overripe Bananas

The secret to the incredible flavor and natural sweetness in these sugar-free banana pancakes lies in using truly ripe, even overripe, bananas. You know the ones – covered in brown spots, perhaps a little soft. While they might not look appealing for eating raw, they are culinary gold for baking and pancake making!

As bananas ripen, their starches convert into natural sugars, intensifying their sweetness. This eliminates the need for any additional sugar in the recipe, making these pancakes a healthier choice. The ripeness also contributes to a softer, more easily mashable texture, which blends effortlessly into the batter, ensuring even distribution of flavor. Don’t throw away those spotty bananas; embrace them as the star ingredient for your next batch of fluffy, delicious pancakes!

Ingredients for Fluffy Banana Pancakes

Gathering your ingredients is the first step towards a stack of warm, inviting pancakes. You’ll be pleased to know that this recipe calls for common pantry staples, making it accessible for everyone. Exact measurements can be found in the full recipe card at the bottom of this page, but here’s a breakdown of what you’ll need and why each component is vital:

• Ripe Banana: This is the hero ingredient, providing natural sweetness, moisture, and that unmistakable banana flavor. Remember, the darker and more spotted your banana, the better the flavor and sweetness it will impart.
• Whole Wheat / Wholemeal Flour: The foundation of our whole grain pancakes. It adds a nutty flavor, essential fiber, and more nutrients than white flour. Substitution Tip: If you prefer, you can use white all-purpose flour for a lighter texture, or a 1:1 gluten-free flour blend for a gluten-free option.
• Baking Powder: Our leavening agent! This is crucial for creating those wonderfully light and fluffy pancakes. It reacts with the liquid ingredients to produce carbon dioxide, creating air pockets in the batter.
• Cinnamon: A warm, aromatic spice that beautifully complements the banana flavor, adding depth and a comforting scent to your kitchen.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness of the banana and making the pancakes truly pop.
• Milk: Provides the necessary liquid for the batter, contributing to its consistency and texture. Substitution Tip: This recipe is incredibly flexible with milk. I’ve successfully used cow’s milk, almond milk, and soy milk, all with perfect results. Feel free to use your preferred dairy or non-dairy alternative.
• Egg: Acts as a binder, holding the ingredients together and adding richness. It also contributes to the tender texture of the pancakes.
• Vanilla Extract: A splash of vanilla enhances the overall flavor profile, adding a subtle sweetness and aromatic depth.
• Butter (for cooking): Used to grease the pan, preventing sticking and creating those lovely golden-brown edges. Substitution Tip: If you prefer, olive oil or coconut oil can be used as alternatives for greasing the pan.

Optional Add-Ins for Extra Flavor

While delicious on their own, these banana pancakes welcome additional ingredients to elevate their flavor and texture. Feel free to stir in any of these delightful options directly into the batter before cooking:

• Fresh Blueberries: They burst with juicy flavor when cooked and add a lovely tang that complements the sweet banana.
• Chocolate Chips: A classic pairing with banana, creating a melt-in-your-mouth experience that’s perfect for a sweet treat. Dark chocolate chips can also add a hint of bitterness for a more complex flavor.
• Chopped Nuts: Pecans or walnuts can add a delightful crunch and nutty flavor.
• A Pinch of Nutmeg: For an even warmer, spiced flavor profile.

Creative Serving Suggestions

Once your stack of fluffy banana pancakes is ready, the fun truly begins with the toppings! Here are a few suggestions to get you started, perfect for mixing and matching:

• Maple Syrup, Honey, or Rice Malt / Brown Rice Syrup: Classic choices that add a touch of extra sweetness and a beautiful sheen.
• Fresh Banana Slices: A simple yet effective way to reinforce the banana flavor.
• Strawberry Slices: Add a vibrant color and fresh, tart contrast.
• Extra Blueberries: Fresh berries always make for a beautiful and delicious topping.
• Creamy Peanut Butter or Almond Butter: For a protein boost and a rich, satisfying texture.
• Crunchy Pecans or Walnuts: To add a delightful textural contrast.
• Caramelised Banana Slices: Elevate your pancakes with a gourmet touch. Get the recipe for caramelized bananas here to make them extra special.
• Whipped Cream or Greek Yogurt: For a creamy, dreamy finish.
• A Dusting of Powdered Sugar: Simple, elegant, and adds just a hint of sweetness.

How to Make Healthy Banana Pancakes – Step by Step

Making these easy banana pancakes is a straightforward process, even for beginner cooks. Follow these simple steps for a perfect batch every time:

1. Prepare the Banana: On a small plate or in a bowl, thoroughly mash your ripe banana with a fork until mostly smooth. A few small lumps are perfectly fine and will add texture. Set the mashed banana aside. (Refer to photo 1 in the original image sequence).
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon. Stir well to ensure all ingredients are evenly distributed. This prevents pockets of leavening agent and ensures uniform fluffiness. (Refer to photo 2).
3. Mix Wet Ingredients: In a separate medium-sized bowl, lightly beat the egg, then add the milk and vanilla extract. Stir these liquid ingredients together until well combined. (Refer to photo 3).
4. Combine Wet and Dry Mixtures: Pour the liquid mixture into the bowl with the dry ingredients. Using a spoon or spatula, gently fold the ingredients together until just combined. It’s crucial not to over-mix the batter; a few small lumps are acceptable. Over-mixing can develop the gluten in the flour, resulting in tough, rubbery pancakes. (Refer to photo 4).
5. Fold in Mashed Banana: Gently fold the reserved mashed banana into the pancake batter. Mix just enough to incorporate it, maintaining the delicate balance of the batter. (Refer to photo 5).
6. Cook the Pancakes: Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease the pan with your choice of butter, olive oil, or coconut oil. Using a ¼ cup measure (or your preferred size), scoop portions of the batter into the hot pan. Allow each pancake to cook fully on one side for approximately 2 minutes, or until you see small bubbles forming on the surface and the edges appear set and slightly golden.
7. The Flip Test: Unlike traditional pancakes, these healthy banana pancakes may not produce as many visible bubbles. Instead, watch for the sides to become set and turn golden brown. This is your cue to carefully flip them.
8. Finish Cooking: Cook the second side for another 1-2 minutes, or until golden brown and cooked through. Repeat this process with the remaining batter, adding more butter or oil to the pan between batches as needed to prevent sticking. This recipe typically yields at least 6 delicious pancakes. (Refer to photo 6 for finished pancakes).
9. Serve Immediately: Transfer the cooked pancakes to a plate. Serve them warm with your favorite toppings and enjoy your wholesome, homemade breakfast!

Storing and Reheating Your Banana Pancakes

One of the many benefits of these healthy banana pancakes is how well they store, making them perfect for meal prepping a quick breakfast throughout the week. You can absolutely enjoy them the next day, or even several days later!

If you have any leftover pancakes, allow them to cool completely before storing. Place them in an airtight container and keep them in the fridge for up to 3 days. For longer storage, you can freeze them! Wrap each pancake individually in plastic film (this prevents them from sticking together), then place the wrapped pancakes in a freezer-safe ziplock bag or airtight container. They will keep beautifully in the freezer for up to a month.

When you’re ready to enjoy your stored pancakes, reheating is a breeze. For refrigerated pancakes, simply pop them in the microwave for 30 seconds at a time until heated through. From the freezer, you can reheat them directly in the microwave, adding about 30-60 seconds to the cooking time, or thaw them overnight in the fridge before reheating. For a crispier finish, you can also reheat them in a toaster or lightly greased pan over medium heat for a few minutes per side.

Top Tips for Perfect Banana Pancakes

Achieving perfectly fluffy and flavorful homemade banana pancakes is easy with a few key tips:

• Embrace the Speckles: Always use very ripe or even overripe bananas for this recipe. The more brown spots and the “uglier” they look, the sweeter and more flavorful your pancakes will be, reducing the need for any added sugar.
• Gentle Mixing is Key: To ensure light and fluffy pancakes, avoid over-mixing your batter. Mix by hand with a spoon or spatula until the ingredients are just combined and no large pockets of dry flour remain. A few small lumps are perfectly fine and actually preferable to an over-mixed, rubbery batter.
• Customize Your Batch: Don’t hesitate to personalize your pancakes! Stir in blueberries or chocolate chips directly into the batter before cooking for extra flavor and texture.
• Master the Heat: Cook your pancakes over medium-low heat. This allows them to cook through evenly without burning the outside before the inside is done. Patience is key for that beautiful golden-brown finish.
• Watch for the Cues: Since these pancakes might not bubble as much as traditional ones, look for the edges to set and turn golden brown as your indicator that it’s time to flip.
• Size Matters (or not!): The recommendation of ¼ cup of batter per pancake is merely a suggestion. Feel free to adjust the amount to make smaller, silver-dollar pancakes or larger, diner-style pancakes. Just remember to adjust cooking times accordingly.
• Keep it Greased: Add a small amount of butter or oil to your frying pan between each batch of pancakes. This ensures they don’t stick and helps achieve a consistent, golden crust.
• Warm Them Up: To keep early batches warm while you finish cooking, place cooked pancakes on a wire rack set on a baking sheet in a preheated oven at its lowest setting (around 150°F / 65°C).

Frequently Asked Questions

Q: Can I make these pancakes gluten-free?

A: Yes! You can easily substitute the whole wheat flour with a 1:1 gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum or add a quarter teaspoon per cup of flour for best results, as this helps with binding and texture.

Q: Can I make these pancakes vegan?

A: To make them vegan, you would need to replace the milk and egg. Use a plant-based milk (like almond, soy, or oat milk, as suggested in the ingredients) and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. Note that the texture might be slightly different.

Q: What if my batter is too thick or too thin?

A: The consistency of mashed bananas can vary, affecting batter thickness. If your batter seems too thick, add milk one tablespoon at a time until you reach a pourable but still thick consistency. If it’s too thin, add a tablespoon of flour at a time until desired thickness is achieved. Remember, over-mixing is the enemy!

Q: How can I make these pancakes even healthier?

A: Beyond the whole grains and no added sugar, consider adding a tablespoon of chia seeds or ground flaxseeds to the batter for an extra boost of fiber and omega-3s. You can also increase the protein content by serving them with a dollop of Greek yogurt or a side of nuts/seeds.

More Tasty Breakfast Recipe Inspiration

If you’re looking for more delicious and wholesome ways to kickstart your day, check out these other fantastic breakfast recipes:

• Protein Pancakes: A fantastic option for a high-protein start to your day.
• Banana Pikelets: Smaller, delightful versions of banana pancakes.
• Sweet Potato Rosti: A savory and satisfying breakfast side.
• Crispy Breakfast Potatoes: The perfect crunchy accompaniment to any morning meal.
• Banana Maple Steel Cut Oats: A hearty and comforting bowl for cooler mornings.
• Gluten Free Carrot and Zucchini Fritters: A savory vegetable-packed option.
• OR see all our Breakfast Recipes for endless inspiration!

We hope you love these Healthy Banana Pancakes as much as we do! If you’ve tried this recipe, we’d absolutely love to hear about your experience. Please take a moment to leave a comment and a star rating below to share your thoughts!

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📋 RECIPE

Healthy Banana Pancakes

Yield:
6 pancakes

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Got a couple of ripe bananas sitting on the bench? Make these Healthy Banana Pancakes! These sugar-free, whole grain pancakes are simple to prepare, fluffy, and oh so tasty. Finish them off with your favorite toppings.

Ingredients

• 1 very ripe banana, mashed
• 1 cup whole wheat / wholemeal flour
• 1 ½ teaspoon baking powder
• 1 teaspoon cinnamon
• Pinch of salt
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract

Optional Add-Ins (fold into batter before you cook)

• Blueberries
• Chocolate Chips

Serving Suggestions

• Maple Syrup
• Peanut Butter
• Honey
• Rice Malt / Brown Rice Syrup
• Banana Slices
• Strawberries Slices
• Blueberries

Instructions

1. Mash banana on a small plate or bowl and set aside.
2. In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and cinnamon. Stir well.
3. In a separate bowl, mix the wet ingredients: egg, milk, and vanilla extract. Stir to combine.
4. Pour the liquid mixture into the dry mixture. Fold gently until just combined, being careful not to over-mix. Then, fold in the mashed banana.
5. Heat a frying pan over medium-low heat and grease with butter or oil. Add approximately ¼ cup of batter per pancake. Cook for about 2 minutes per side, until golden brown and cooked through.
6. Continue cooking in batches until all batter is used, adding more butter or oil to the pan as needed between batches.
7. Serve immediately with your favorite toppings and enjoy your wholesome pancakes!

Notes

COOKING TIPS

• Be sure to use a ripe or overripe banana for this recipe – the spottier and uglier, the better. This will give the pancakes more flavor and natural sweetness.
• Feel free to add-in blueberries or chocolate chips to the batter before cooking if that sounds good to you.
• Be careful not to over-mix your batter – mix batter by hand, not with a hand mixer, and fold until just combined without any large lumps. Over-mixing will result in rubbery pancakes.
• If you have a bigger frying pan, you may find you can fit more than one pancake to cook at a time.
• ¼ cup of mixture per pancake is merely a suggestion. If you want to make smaller pancakes, add less. If you want to make only a few larger pancakes, add more.
• Add small amounts of butter to the pan between batches to keep your pancakes from sticking!

INGREDIENT SUBSTITUTIONS

• Whole Wheat / Wholemeal Flour: You can use white all-purpose flour if you’d prefer a lighter texture, or a 1:1 gluten-free blend for a gluten-free option.
• Milk: Use whichever milk you have on hand. I’ve tried with cow’s milk, almond milk, and soy milk, and all worked perfectly.
• Butter: You can use olive oil or coconut oil for greasing the pan if you’d prefer.

STORING

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals until heated through. For longer storage, freeze individually wrapped pancakes in a ziplock bag for up to a month. Reheat from frozen or thawed.

NUTRITION

Nutrition information provided is a rough estimate based on one pancake and can vary based on specific ingredients and serving sizes.

Nutrition Information:

Yield: 6

Amount Per Serving:
Calories: 123Cholesterol: 27mgSodium: 66mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 4g