Go Back
Healthy Banana Pancakes Recipe

Healthy Banana Pancakes Recipe - Freshly Ingredients

Now, let’s get cracking! Imagine waking up on a Saturday morning, the sun streaming through the kitchen window, the tantalizing scent of cooking pancakes wafting through the air. 
These Healthy Banana Pancakes are not just easy to whip up; they are genuinely delightful to eat. They're the kind of breakfast that feels comforting yet nourishing. As a registered dietitian, I want to share the goodness behind this recipe, empowering you with a dish that your taste buds and your body will thank you for.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

You will need:
  • 4 large eggs preferably at room temperature
  • ½ cup whole wheat flour, buckwheat flour, or ⅔ cup gluten-free oat flour
  • 2 medium-to-large ripe bananas, mashed until smooth
  • ½ teaspoons cinnamon powder
  • 2 to Up tablespoons hemp seeds or finely ground flaxseed
  • A pinch up to ¼ teaspoon
  • Butter, ghee, or avocado oil for greasing the pan or skillet
  • ½ teaspoons pure vanilla extract for extra warmth and flavor
  • 1 teaspoon plain Greek yogurt adds tenderness and subtle tang

Method
 

Step 1: Prepare the Ingredients
  1. Gather all your ingredients. Mash the bananas in a bowl until smooth. A fork works perfectly for this. If you want a bit of texture, you can leave some small chunks for a delightful surprise when biting into the pancake.
Step 2: Mix Dry Ingredients
  1. In a large mixing bowl, combine the whole wheat flour, cinnamon powder, salt, and any optional seeds you’d like to include. Stir well to ensure everything is evenly distributed.
Step 3: Combine Wet Ingredients
  1. In another bowl, whisk together the mashed bananas, eggs, vanilla extract, and Greek yogurt until they're well blended.
  2. The mixture should be thick and creamy.
Step 4: Combine Dry and Wet Mixtures
  1. Now, pour the banana mixture into the bowl of dry ingredients. Use a spatula to fold everything together until just combined—don’t over-mix! A few lumps are perfectly okay.
Step 5: Heat the Pan
  1. Preheat a non-stick skillet over medium heat. Grease it lightly with butter, ghee, or avocado oil. You want it hot but not too hot; if the oil starts to smoke, it’s too hot.
Step 6: Cook the Pancakes
  1. Scoop about a quarter cup of batter onto the heated skillet. Cook for about 2-3 minutes, until you see bubbles forming on the surface and the edges starting to set.
  2. Flip the pancake and cook for another 1-2 minutes on the other side.
Step 7: Serve Warm
  1. Once cooked, keep the pancakes warm in a low oven (about 200°F) while you finish the rest of the batter. Serve warm with your choice of toppings.

Notes

  • Opt for Ripe Bananas: The riper the bananas, the sweeter your pancakes will be. Look for bananas with dark spots.
  • Keep It Smooth: For a smoother batter, blend the wet ingredients in a blender before combining with the dry ingredients.
  • Storing Leftovers: Leftover pancakes can last in the fridge for several days or can be frozen.
  • Don’t Overmix: Overmixing can lead to tough pancakes, so be gentle with your mixing.
Add Protein: Feel free to add a scoop of protein powder if you want to amp up the nutrition.