Banana Pancakes (Simple & Healthy)
Banana Pancakes are a simple and healthy breakfast option, perfect for a quick, nutritious start to your day. Made with ripe bananas, eggs, and a touch of flour or oats, these pancakes are naturally sweet and packed with wholesome ingredients. They’re soft, fluffy, and can be enjoyed as is or topped with fresh fruit, honey, or a sprinkle of nuts. A delightful choice for those seeking a guilt-free and satisfying morning treat! Let me know if you’d like tips or a step-by-step recipe.
Butter or coconut oil for cooking
Course: Breakfast, Pancakes2
servings30
minutes40
minutes300
kcalBanana Pancakes are a quick, healthy breakfast made with ripe bananas, eggs, and oats or flour. Naturally sweet and fluffy, they’re perfect with fruit or honey!
Ingredients
2 ripe bananas, mashed
2 large eggs, beaten
1/4 cup (30g) whole wheat flour (optional for extra fluffiness)
1/2 tsp cinnamon (optional)
1/2 tsp vanilla extract
A pinch of salt
Butter or coconut oil for cooking
Directions
- Mash the Bananas
Peel and mash the ripe bananas in a bowl until smooth with just a few small lumps.
- Mix the Wet Ingredients
Add the beaten eggs, vanilla extract, and cinnamon to the mashed bananas. Stir until fully combined.
- Add the Dry Ingredients (Optional)
If using, mix in the whole wheat flour and a pinch of salt to create a thicker batter. This step is optional, but it makes fluffier pancakes.
- Heat the Pan
Heat a non-stick frying pan over medium heat and lightly grease it with butter or coconut oil.
- Cook the Pancakes
Spoon small amounts of batter into the pan, about 2–3 inches wide. Cook for 1–2 minutes until the edges look set and small bubbles form on top.
- Flip and Finish Cooking
Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
- Serve and Enjoy
Stack the pancakes on a plate and top with fresh fruit, a drizzle of honey, or a sprinkle of nuts.
Notes
- Here are some helpful notes for your Banana Pancakes recipe card:
Banana Ripeness: Use overripe bananas for maximum natural sweetness and easier mashing.
Texture Options: For smoother pancakes, blend the banana mixture. For chunkier pancakes, mash bananas with a fork.
Oats/Flour: Rolled oats or whole wheat flour can be used for added fiber and texture. Adjust the quantity for desired thickness.
Sweetener-Free: These pancakes are naturally sweet, but you can add a touch of honey, maple syrup, or cinnamon for extra flavor.
Add-Ins: Enhance with mix-ins like chocolate chips, blueberries, or chopped nuts for variety.
Cooking Tips: Use a non-stick pan and cook on medium heat. Flip when bubbles form on the surface and edges are set.
Serving Ideas: Top with fresh fruit, a drizzle of honey, yogurt, or nut butter for a wholesome finish.
Storage: Store leftovers in an airtight container in the fridge for 2-3 days, or freeze them for longer shelf life. Reheat in a toaster or skillet.
Let me know if you’d like additional tips or adjustments!
