Banana Pancakes recipe
These healthy banana pancakes are light, fluffy, and naturally sweetened with ripe bananas. Made with simple ingredients like oats, eggs, and cinnamon, they’re a quick and nutritious breakfast option that’s ready in under 15 minutes. Perfect for busy mornings, they’re high in protein, full of fiber, and naturally gluten-free.
Equipment
- 1 Fork (or potato masher)
- 1 Whisk
- Measuring cups & spoons
- 1 Non-stick skillet or griddle
- 1 Spatula
Ingredients
- 2 Ripe Bananas
- 2 Large Eggs
- ½ cup Rolled Oats
- ¼ teaspoon Baking Powder
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon vanilla Extract
- 1 tablespoon Coconut Oil for cooking
Instructions
- Mash bananas: In a mixing bowl, mash the ripe bananas until smooth.
- Mix wet ingredients: Add the eggs and whisk until well combined.
- Add dry ingredients: Stir in oats, baking powder, cinnamon, and vanilla extract. Mix until combined.
- Heat skillet: Place a non-stick skillet over medium heat and add coconut oil.
- Cook pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes on each side until golden brown.
- Serve warm: Enjoy with toppings like fresh fruit, nuts, nut butter, or maple syrup.
Notes
Sugar: 13 g (naturally from bananas)
Make it dairy-free: Already dairy-free, but you can cook with avocado oil or ghee instead of coconut oil.
Make ahead: Cook a batch and refrigerate for up to 3 days. Reheat in a skillet or toaster.
Toppings: Fresh berries, sliced banana, chopped nuts, or a drizzle of honey or maple syrup.
Gluten-free tip: Be sure to use certified gluten-free oats if needed.
Servings: 2–3 servings (makes about 6 small pancakes)
Serving Size: 2 small pancakes (about 120 g)
Serving Size: 2 small pancakes (about 120 g)
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 125mgSodium: 90mgPotassium: 510mgFiber: 5gSugar: 13gVitamin A: 6IUVitamin C: 8mgCalcium: 6mgIron: 10mg
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