Healthy Banana Bread Pancakes
Healthy Banana Bread Pancakes
Brace yourself for pancake perfection with these Healthy Banana Bread Pancakes. They're like a fluffy slice of banana bread --but in pancake form! Get ready to be whisked away by their soft and irresistible texture, bursting with warm spices and natural sweetness. And here's the best part: they're a breeze to make! Just a few simple steps and less than 25 minutes total, and you'll have a stack of deliciousness on your plate. Plus, they're completely dairy-free, so everyone can enjoy these heavenly fluffy banana pancakes. Vegan + Gluten-free options.
Starting your day with pancakes always feels like a special occasion. And let me tell you, these fluffy + dairy-free banana pancakes take that celebration to a whole new level! With their light and airy texture, they're like little pillows of joy on your plate.
These Healthy Banana Bread Pancakes are the real deal, ya'll. If you're a lover of banana bread, then these are PERFECT, and they remind you so much of the comfort that you get from it! I chose to add a good amount of warm spices so that you can get the same warm feeling as you would with a thick slice of my Vegan Cinnamon Crunch Banana Bread or my OG recipe Healthy Banana Bread.
Jump to:
- How to Make Easy Banana Bread Pancakes
- Are Bananas Healthy?
- Looking For a Healthier Sweetener Option?
- Tips for Making the Perfect Banana Pancakes Every Time
- Best Toppings for Banana Bread Pancakes
- How Ripe Should Bananas Be for Banana Bread Pancakes?
- How to Ripen Bananas for Banana Bread Pancakes
- How To Serve Fluffy Banana Pancakes
- Can I Use Another Plant-Based Milk for Banana Pancakes?
- Healthy Banana Bread Pancakes Q + A's
- More Delicious Breakfast + Brunch Recipes
- MADE OUR RECIPE(S)?
- Healthy Banana Bread Pancakes
How to Make Easy Banana Bread Pancakes
Don’t be intimidated by this easy banana pancake recipe. I know that many people are afraid to experiment with dairy-free pancakes because they might not be come out perfect. But you probably already have most, if not all, of the ingredients at home, and I promise it's easier than you think!
INGREDIENTS
- Bananas. Use ripe bananas for the sweetest flavor.
- Eggs. This is the binder for the batter. For an egg-free option, simple substitute your eggs with 2 "flax eggs".
- Agave. This vegan-friendly liquid sweetener is subtly sweet and won’t overpower the cinnamon and banana flavor. You can also sub agave with maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar. If you’re not vegan, honey also works.
- All-purpose flour. I recommend organic flour from Bob’s Red Mill.
- Baking powder. This will lighten your pancakes so they’re fluffy and airy. Make sure your baking powder is fresh (not expired!) for best results.
- Cinnamon, nutmeg, allspice, and cloves. These add a warm fall flavor the pancakes that compliments sweet banana nicely.
- Almond milk. You can use any dairy-free milk you have on hand.
- Vanilla. Another important flavor boost to these decadent banana pancakes.
- Canola oil. I like to use a high-quality organic version of this oil by La Tourangelle. However, you can substitute it with coconut oil or melted vegan butter, if preferred.
TO MAKE THE BATTER:
- In a large bowl, add the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, maple syrup, oil, and mashed bananas, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack your fluffy banana pancakes onto one another and top with sliced bananas, your fave nuts, and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Are Bananas Healthy?
Absolutely! Bananas are not only delicious but also packed with health benefits. Here's why bananas (or healthy+ fluffy banana pancakes) are a fantastic choice for your health:
Nutrient Powerhouse-- Bananas are rich in essential vitamins and minerals such as potassium, vitamin C, vitamin B6, and dietary fiber. These nutrients support various bodily functions and promote overall well-being.
Energy Boost-- Bananas are a great source of natural sugars. They provide a quick and sustainable energy boost, making them an excellent choice for pre or post-workout snacks.
Heart Health-- The high potassium content in bananas is beneficial for heart health. Potassium helps maintain healthy blood pressure levels, reduces the risk of stroke, and supports proper heart function.
Digestive Health-- Bananas are rich in dietary fiber, which aids digestion and promotes bowel regularity. They can help alleviate symptoms of constipation and promote a healthy gut. Check out 11 Best Foods To Improve Gut Health.
Now, when you combine the goodness of bananas with my healthy banana pancakes, you're in for a treat! These pancakes provide the wholesome benefits of bananas in a delicious and satisfying way.
Looking For a Healthier Sweetener Option?
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this list offers a few great ideas to incorporate healthy sweeteners into your diet.
Tips for Making the Perfect Banana Pancakes Every Time
Ensuring that you make the perfect banana pancakes each time can sometimes feel like a science, but it’s fairly easy with these simple tips + hacks:
TIP #1: LOW + SLOW IS BEST.
When it comes to cooking your pancakes, keeping the heat on low is the key. This ensures that your pancakes are fully cooked through without making the outsides dark before their time.
TIP #2: DOUBLE CHECK THAT LEAVENERS AREN’T EXPIRED.
Ensuring that the leaveners that are used (baking powder, baking soda, etc) aren’t expired and are completely fresh. This ensures that your pancakes rise at their best and are super fluffy as intended.
TIP #3: ABSOLUTELY NO OVER-MIXING!!
Once all ingredients are combined after stirring with a spatula (or whisk), stop mixing. Remember, you want airy, fluffy pancakes—not chewy pancakes due to the gluten formulating from over-mixing.
TIP #4: LET THE BATTER SIT TO REST.
Yes, this is an important step also. I suggest letting the batter sit for 10 minutes or so to allow the ingredients to “activate” which helps to create a fluffy pancake in the end!
TIP #5: EVENNESS IS KEY.
While we often try to measure with our eye for the most even pancakes, sometimes we can just miss the mark. That’s why I love using a measuring cup (about ½ cup) to measure out the batter evenly and create a nice sequence for my stack.
TIP #6: YES, THE CORRECT PAN MATTERS.
I find that using a flat cast-iron griddle works the best when making pancakes. However, I’ve also found great results with larger cast-iron skillets (10-12 inches), which give more room for the flipping despite their slopped sides.
TIP #7: FLIP WHEN IT’S TIME, OK?!
Yes, you read that right. We can sometimes flip beforehand which creates that mess and ruined flip that we desperately try to avoid once mid air. That’s why you should wait until the edges are formed AND bubbles have formed and begin “popping” + opening up into holes, which means you’re in the safe zone.
TIP #8: FLIP ONLY ONCE!
I’ve definitely been tempted to flip and then flip again, but once is best. This ensures that you don’t ruin the edges or the entire pancake on your final flip. Besides, cooking them low + slow ensures that the centers are well done.
TIP #9: BUTTER IN BETWEEN.
I use to only butter the pan during the initial first pancake, however, I’ve learned that lightly greasing or buttering in between every pancake helps to keep them consistently golden and perfectly done.
Best Toppings for Banana Bread Pancakes
You can either keep it simple with the toppings for your banana pancakes, or you can add a variety of toppings for an extra pizazz! Here are some options:
Freshly sliced bananas: Enhance the banana flavor with fresh banana slices.
Maple syrup: Drizzle with pure maple syrup for classic sweetness.
Chopped nuts: Add a delightful crunch with chopped walnuts or pecans.
Dairy-Free Yogurt or CocoWhip: Creamy and tangy, perfect for a luxurious touch.
Chocolate chips: Indulge in sweetness with a sprinkling of chocolate chips.
Fresh berries: Add a burst of freshness with strawberries, blueberries, or raspberries.
Get creative and mix and match these toppings to create your ultimate banana bread pancake experience. Enjoy!
How Ripe Should Bananas Be for Banana Bread Pancakes?
When it comes to making banana bread pancakes, the level of ripeness of your bananas matters. I've made my banana pancakes with both types of bananas and to be honest, the VERY ripe bananas have made the BEST pancakes.
Very ripe bananas make for a sweeter and more moist pancake, and the mashing is also a lot easier.
How to Ripen Bananas for Banana Bread Pancakes
Have you ever had bananas that weren't fully ripe, but you were dying to make banana bread or, in this case, pancakes? Well, I totally understand. I've definitely been there. Luckily, I've come across a few hacks to help you ripen your bananas if you're in a pinch, and here's what you can do:
- Keep the banana bunches together to avoid the ripening process from stalling.
- Store your bananas in a warm place like near a heater or atop your refrigerator. This helps them to ripen faster.
- Using a paper bag, add your bananas inside and fold it over to close it. The gases from inside the bag once shut tight will ripen the bananas within 24-36 hours.
If you're looking to ripe your bananas more quickly for baking purposes then you can do one of the following:
- Oven Method: Preheat the oven at 300 degrees Fahrenheit and place bananas (with peels on) unto a baking sheet and let them bake for 15-20 minutes or until skins are black. The bananas at this point should be soft and sweet.
- Microwave Method: Poke holes into the peel bananas (all around) and microwave for 30 seconds at a time until the bananas are soft enough.
How To Serve Fluffy Banana Pancakes
Warm and Fresh: Enjoy a fluffy pancake while it's still warm. You can savor it as is or add a pat of vegan butter or a drizzle of maple syrup for extra indulgence.
Pair with a Beverage: Banana bread pancakes pair beautifully with a hot or iced coffee like this Iced Caramel Latte or a breakfast smoothie like this Immune-Boosting Strawberry Banana Poppyseed Smoothie or this Cashew Date Morning Smoothie
With Ice Cream: Feeling extra indulgent? Scoop your favorite ice cream like this Caramel Ice Cream or Butter Pecan Ice Cream on top and enjoy the extra sweetness!
Breakfast or Brunch Spread: Serve your dairy-free Banana Bread Pancakes as part of a breakfast or brunch spread. Pair it with fresh fruits, yogurt, or a variety of spreads like vegan cream cheese, nut butter, or jam.
Can I Use Another Plant-Based Milk for Banana Pancakes?
Yes, you can use any dairy-free milk you like to make these delicious dairy-free banana pancakes. Here are some easy recipes to make your own milk that’s cheaper and so easy!
- Quinoa Milk
- Coconut Milk
- Easy Homemade Creamy Cashew Milk
- How to Make Potato Milk
- Ultra Creamy Homemade Oat Milk
- Cauliflower Milk
Healthy Banana Bread Pancakes Q + A's
If you’d like to make these dairy-free banana pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy vegan breakfast to grab anytime.
Absolutely! You can always use frozen bananas in your Banana Pancakes. However, you'll need to thaw them out at room temperature and then drain off any excess liquid before mashing them and adding them to the mix.
Absolutely! If you’d like to make this dairy-free banana pancake recipe gluten-free, simply swap the flour with your favorite gluten-free all-purpose flour blend. I like Bob’s Red Mill. If the batter is too runny, add more flour, ¼ cup at a time, until you have a thick and fluffy batter.
Yes. Luckily these are already dairy-free banana pancakes. You may need to make slightly smaller pancakes so they hold their shape better. However, to make these pancakes vegan, simply omit the eggs and substitute with 2 'flax eggs' (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk.
More Delicious Breakfast + Brunch Recipes
- Mind-blowing Avocado Toast
- Perfect Strawberry Oatmeal Scones
- Blueberry French Toast Casserole
- Strawberry French Toast Trifle
- Chicken and Maple Banana Waffles
- Vegan Chia Seed Maple Banana Bread
MADE OUR RECIPE(S)?
If you make these Healthy Banana Bread Pancakes, be sure to tag me on Instagram @orchidsandsweettea!
Healthy Banana Bread Pancakes
Ingredients
PANCAKES:
- 2 very ripe organic bananas, mashed
- 2 ½ cups organic all-purpose flour
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Pinch of ground cloves
- Pinch of sea salt
- 2 large organic eggs, at room temp.
- 1 ½ cups Almond milk (You can use whole milk or your fave plant-based milk!)
- 1 teaspoon vanilla extract
- 3 Tbsps pure maple syrup (See Notes!)
- 2 Tbsps organic vegetable oil (See Notes!)
- unsalted butter, for cooking
OPTIONAL TOPPINGS:
- Sliced bananas
- Your fave chopped nuts (I like to use pecans or walnuts)
- Pure maple syrup, for drizzle
Instructions
TO MAKE THE BATTER:
- In a large bowl, add the flour, baking powder cinnamon, nutmeg, allspice, cloves, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the milk, eggs, maple syrup, oil, and mashed bananas, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
- To serve, stack pancakes onto one another and top with sliced bananas, your fave nuts, and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Tips & Tricks
- FREEZE OPTION: If you’d like to make these banana bread pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- VEGAN OPTION: To make these pancakes vegan, simply omit the eggs and substitute with 2 'flax eggs' (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk.
- SWEETENER: If you choose to opt out of maple syrup, you can always substitute with date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of vegetable oil, you can always use coconut oil or melted vegan butter, if preferred.
Nutrition
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Your baking tips are really great and this recipe looks delicious. Thanks for sharing!
I have everything to make these gorgeous pancakes in the house right now! They look so delicious and comforting and goodness me, we could all do with some comfort right now. I am deifnitely making these as I love banana bread anything!
I made these on Sunday and the whole family fell in love with them. I hope they make them for me on Mother's Day!
These look fabulous. What a terrific weekend breakfast. Yum!
I'm a major pancake lover, especially when bananas are involved! Love this! 🙂