Healthy Banana Bread Pancakes
Healthy Banana Bread Pancakes
These Healthy Banana Bread Pancakes are the perfect rendition of a delicious classic---banana bread! Completely fluffy, soft, jam-packed with warm spices, and naturally sweetened, these pancakes are truly irresistible! Made in just a few short steps and under 25 minutes TOTAL. Entirely dairy-free. Vegan + Gluten-free options available.
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 my Vegan Cinnamon Crunch Banana Bread.
Trust me, these pancakes are sure to be a family-favorite! Definitely kid-friendly---even for the picky eaters of the family! And when it comes to the toppings, you can always choose to opt out from using nuts if there's a dislike or allergy. A few good slices of bananas and a drizzle of maple syrup still does the trick!
How to Make Healthy Banana Bread Pancakes
Don’t be intimidated by a pancake recipe. I know that many people are afraid to experiment with pancakes because they might not be perfect. But you probably already have most, if not all, of the ingredients at home!
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 with coconut oil or melted vegan butter, if preferred.
Are Bananas Healthy?
Believe it or not, Bananas not only taste great but they provide essential nutrients in our daily diet. In addition, Bananas hold a fair amount of fiber, several antioxidants, while just ONE banana contains about 105 calories, and contains mostly water and carbs.
Other Benefits:
- Potassium
- Vitamin B6
- Vitamin C
- Magnesium
- Copper
- Manganese
- Protein
How to Make Banana Pancakes with Pancake Mix
Incase you're ever in a pinch for time or jut don't feel like whipping together your banana bread pancakes from scratch, I've got you! Just grab your favorite high-quality pancake mix and follow these additional tips for the best pancakes:
- Sift the pancake mix!
- Use melted butter instead of oil.
- Use milk even if it states to add water.
- Add eggs, even if it doesn't call for it.
- Add an extra 1-2 tsps of baking powder.
- Add in vanilla extract as you would with homemade pancakes.
- Add the mashed bananas in when mixing batter.
- Once made, top your pancakes per usual!
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 lists offers a few great ideas to incorporate healthy sweeteners into your diet.
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:
- Nuts
- Dairy-Free Yogurt
- CocoWhip!
- Peanut Butter
- Almond Butter
- Sliced Bananas
- Other Nut Butters (i.e. Sunbutter, Cashew butter, etc.)
- Slice of Butter (not melted)
- Chocolate Chips
- Caramel Sauce
- Fresh fruit (i.e. Strawberries, blueberries, blackberries)
Tips + Hacks 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.
Can I Make Gluten-Free and Vegan Banana Pancakes?
Absolutely! If you’d like to make this 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.
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.
Can I Freeze Leftover Pancakes?
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 vegan breakfast to grab anytime.
Healthy Banana Bread Pancakes
Ingredients
PANCAKES:
- 2 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 your fave plant-based milk!)
- 1 teaspoon vanilla extract
- 3 Tbsps Agave (See Notes!)
- 2 Tbsps organic canola 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, Agave, 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 Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of canola oil, you can always use coconut oil or melted vegan butter, if preferred.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, oat milk (froths/foams VERY WELL), cashew milk, potato milk, flax milk, etc.
Nutrition
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Healthy Banana Bread Pancakes.
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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! 🙂