Wet Ingredients
2 ripe bananas (the spottier, the better!)
2 large eggs
1/2 cup milk (any kind—almond, oat, dairy)
1 tsp vanilla extract
1 tbsp maple syrup (optional)
Dry Ingredients
3/4 cup whole wheat flour (or oat flour for gluten-free)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Cooking
1 tbsp coconut oil or butter (for greasing the pan)
Optional Add-ins & Toppings
Chopped walnuts or pecans (for crunch)
Dark chocolate chips (for indulgence)
Sliced bananas, berries, or Greek yogurt for serving
Kitchen Equipment
Mixing bowl
Whisk or fork
Non-stick skillet or griddle
Measuring cups and spoons
Spatula
Instructions
1. Mash the Bananas
In a large bowl, mash the bananas until mostly smooth. A few small lumps add great texture.
2. Whisk in Wet Ingredients
Add eggs, milk, vanilla, and maple syrup. Whisk until fully combined.
3. Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. Combine and Rest the Batter
Gently fold dry ingredients into the wet mixture until just combined. Let the batter rest for 5–10 minutes to thicken and activate the baking powder.
5. Preheat and Grease the Pan
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
6. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown.
7. Serve Warm
Stack the pancakes high, top with sliced bananas, a drizzle of maple syrup, and any of your favorite toppings.
Nutritional Snapshot (Per Serving)
Nutrient Amount (approx.)
Calories 270 kcal
Protein 8g
Fiber 4g
Carbs 35g
Natural Sugars 10g
Fat 9g
Note: Values vary slightly based on specific ingredients.
Cozy Serving Suggestions
Warm Apple Compote: Simmer diced apples with cinnamon and a touch of honey for a warm topping.
Greek Yogurt Swirl: Add creaminess and extra protein.
Nut Butter Drizzle: Almond or peanut butter complements banana perfectly.
Tips for Perfect Healthy Banana Pancakes
Use very ripe bananas: They’re naturally sweet and mash easily.
Don’t overmix: Overmixing can make the pancakes dense.
Keep them warm: Place cooked pancakes on a baking sheet in a warm oven (200°F/95°C) while you finish the batch.
Make Ahead and Storage
Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
Freeze: Layer with parchment paper and freeze for up to 2 months.
Reheat: Toast or microwave for a quick breakfast on busy mornings.
Variations to Try
Pumpkin Banana Pancakes: Add 1/4 cup pumpkin puree and a pinch of cloves.
Banana Oat Pancakes: Swap flour with blended oats.
Protein Boost: Mix in a scoop of vanilla protein powder and a splash more milk.
FAQ
Q: Can I make these pancakes vegan?
A: Absolutely! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use plant-based milk.
Q: Can I blend the batter?
A: Yes, for a smoother consistency, blend all ingredients in a food processor or blender.
Q: Are they kid-friendly?
A: Yes! They’re soft, naturally sweet, and perfect for little hands.
Why These Pancakes Are a Fall & Winter Staple
As the days get shorter and the air crisper, comfort food becomes essential—and these healthy banana pancakes bring that cozy, comforting warmth without sacrificing nutrition. They’re perfect for lazy weekends, family brunches, or as a healthy alternative to sugary boxed mixes.
The warm spices like cinnamon and nutmeg evoke a sense of nostalgia and pair beautifully with bananas. Add a warm cup of coffee or herbal tea, and you’ve got a breakfast that hugs you back.
Ingredients
Wet Ingredients
2 ripe bananas (the spottier, the better!)
2 large eggs
1/2 cup milk (any kind—almond, oat, dairy)
1 tsp vanilla extract
1 tbsp maple syrup (optional)
Dry Ingredients
3/4 cup whole wheat flour (or oat flour for gluten-free)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Cooking
1 tbsp coconut oil or butter (for greasing the pan)
Optional Add-ins & Toppings
Chopped walnuts or pecans (for crunch)
Dark chocolate chips (for indulgence)
Sliced bananas, berries, or Greek yogurt for serving
Instructions
1. Mash the Bananas
In a large bowl, mash the bananas until mostly smooth. A few small lumps add great texture.
2. Whisk in Wet Ingredients
Add eggs, milk, vanilla, and maple syrup. Whisk until fully combined.
3. Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
4. Combine and Rest the Batter
Gently fold dry ingredients into the wet mixture until just combined. Let the batter rest for 5–10 minutes to thicken and activate the baking powder.
5. Preheat and Grease the Pan
Heat a non-stick skillet over medium heat and lightly grease with coconut oil or butter.
6. Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook another 1–2 minutes until golden brown.
7. Serve Warm
Stack the pancakes high, top with sliced bananas, a drizzle of maple syrup, and any of your favorite toppings.
ADVERTISEMENT
