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Healthy Banana Bread Pancakes
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5 from 5 votes

Healthy Banana Bread Pancakes

Make the perfect Healthy Banana Bread Pancakes that the entire family will love. They’re quick and easy to make and so fluffy every single time.
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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Author Shanika | Orchids + Sweet Tea



  • 2 organic bananas, mashed
  • 2 1/2 cups organic all-purpose flour
  • 2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • Pinch of ground cloves
  • Pinch of sea salt
  • 2 large organic eggs, at room temp.
  • 1 1/2 cups Almond milk (You can use your fave plant-based milk!)
  • 1 tsp vanilla extract
  • 3 Tbsps Agave (See Notes!)
  • 2 Tbsps organic canola oil (See Notes!)
  • unsalted butter, for cooking


  • Sliced bananas
  • Your fave chopped nuts (I like to use pecans or walnuts)
  • Pure maple syrup, for drizzle



  • 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 Tbsp at a time until more smooth, yet still thick enough.


  • Add 1 Tbsp of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/2 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!


  • 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, 1/4 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 milkpotato milk, flax milk, etc.