Healthy Banana Bread Pancakes

Stack of pancakes on a white plate sliced with a fork and bananas in the background.

5 from 8 votes

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! Vegan + Gluten-free options.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: banana, banana bread, breakfast, brunch, cinnamon, classic, dairy-free, easy, fluffy, gluten-free, healthy, homemade, hot cakes, indulge, pancakes, plant-based, recipe, soft, sweet, traditional

Servings: pancakes

Calories: 301kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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