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    Hungry Healthy Happy » Recipes » Breakfast

    Healthy Banana Pancakes

    Published: Mar 23, 2014 · Modified: Feb 27, 2021 by Dannii · This post may contain affiliate links · 28 Comments

    715 shares
    • 247
    Jump to Recipe
    Diet: Low Fat / Vegetarian
    A plate of banana pancakes covered in cream and berries with a text title overlay.

    Banana makes a great pancakes topping, but why not mix some right in to the pancake mixture itself? These Healthy Banana Pancakes are naturally sweetened with mashed banana and a little bit of honey for a lighter and easy pancake breakfast.

    A stack of banana pancakes on a plate with berries and banana next to them.

    Is the Jack Johnson song stuck in your head now? Every time I think of banana pancakes I think of that song, and then I have to go and make myself some pancakes.

    We make pancakes or waffles every Sunday for a slow family breakfast and this banana pancakes recipe is a favourite. Kids will love helping to mash the banana and you get to add some fruit in to the mix, before you have even added any to the topping.

    If you are looking for some more recipes with banana in, then why not try our Easy Banana Milkshake, Peanut Butter and Banana Muffins, Banana Porridge or Honey Baked Bananas?

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make healthy banana pancakes - Step by step
    • Health benefits
    • Healthy Swap
    • How to get fluffy pancakes
    • Top tip
    • What to serve with healthy banana pancakes
    • Storage
    • FAQs
    • Extra tips
    • More pancake recipes
    • Recipe
    • Feedback

    Why you will love it

    • Low in calories - There are only 153 calories per pancake, making this a light and filling breakfast.
    • Kids love them - Kids usually love anything with bananas and pancakes always go down well. So this is a great combination.
    • Great way to use up bananas - If you have bananas to use up and you are bored of making banana bread, this is a great way to make sure that no bananas go to waste.
    • Perfect for breakfast or dessert - We would eat banana pancakes any time of day!

    Ingredients needed

    All the ingredients needed for this recipe laid out with text overlay labels.
    • Wholewheat flour - We used wholewheat flour for these banana pancakes because it has more fibre and we like the nutty flavour it gives. However, you do get a denser pancake, so if you don't like that then you could use plain flour instead.
    • Milk - We used skimmed milk or you could use almond milk.
    • Baking powder - This helps the pancakes to get fluffy.
    • Cinnamon - This adds a nice warmth to the banana pancakes. You could use ground nutmeg or ginger instead.
    • Salt - This brings out the sweetness in the banana.
    • Egg - We used a medium egg.
    • Banana - You want to make sure the bananas are really ripe, as they need to be soft and sweet. We are talking about bananas that have some brown spots on them, not black bananas that fall apart in your hand.
    • Honey - This is where the sweetness comes from. You could use maple syrup instead if you prefer.

    A full ingredients list with measurements is in the recipe card below.

    How to make healthy banana pancakes - Step by step

    One: In a bowl, mash the banana.

    Two: Mix together the flour, baking powder, salt, cinnamon and nutmeg.

    A mixing bowl containing flour and cinnamon.

    Three: Add the milk, honey and egg to the banana.

    A bowl containing mashed banana, milk, vanilla and a cracked egg.

    Four: Make a well in the middle of the dry ingredients and pour in the wet ingredients.

    A mixing bowl containing unmixed pancake ingredients.

    Five: Slowly whisk together to form a batter.

    A mixing bowl containing mixed pancake batter and a whisk.

    Six: Add a little butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.

    Pancake batter bubbling in a frying pan.

    Seven: Cook for a further 30-60 seconds.

    A frying pan with a cooked pancake.

    Health benefits

    Pancakes usually have a fair bit of sugar added to them, but we found that the mashed banana added a fair bit of sweetness and then we just added a drizzle of honey for a little bit more - but you could leave the honey out. Healthy banana pancakes can be delicious too!

    heart icon

    Healthy Swap

    You could make these pancakes even lighter by swapping the flour for ground up oat flour, but it would be a lot more dense. Or, if you want to make banana egg pancakes, then mash 1 banana with 2 eggs and fry the pancakes.

    Bananas are a great source of potassium, vitamin B6, fibre and carbohydrate, and some vitamin C too. They do have a lower water content than most fruit, so bananas typically have more calories as well as a higher sugar content compared to other non-tropical fruits.

    Bananas are full of potassium, which is one of the most important electrolytes in the body, helping to regulate heart function as well as fluid balance. It is a key factor in regulating blood pressure.

    Cream topped banana pancakes with blueberries, raspberries and sliced banana.

    How to get fluffy pancakes

    We have made these pancakes crepe like, as that is what we call pancakes here in the UK. But, if you want them American pancakes style, then don't add so much batter to the pan, and don't thin them out.

    Adding baking powder to the pancakes makes them nice and fluffy. Let the batter sit for a few minutes so it starts to activate and then it will activate again when heated too.

    heart icon

    Top tip

    Make sure that your baking powder is fresh and not old and out of date. If it isn't fresh, then it won't work as well and your pancakes won't rise and get fluffy.

    What to serve with healthy banana pancakes

    We folded our banana pancakes in half, spread some yogurt and banana slices on and then added a drizzle of honey before folding them over again. Banana, yogurt and honey is such a delicious breakfast combination. You could add a sprinkle of granola if you wanted some extra crunch.

    If you are looking for some hot drinks or smoothies to serve with these pancakes, then we have got you covered. Why not try one of these:

    • Hot Chocolate Spoons
    • Chai Tea Latte
    • Banana Milk
    • Cinnamon Coffee
    • Apple Pie Smoothie
    • Slow Cooker Hot Chocolate
    • Cinnamon Mocha

    Storage

    Store: Stored in an airtight container, homemade banana pancakes will keep in the fridge for up to 3 days.

    Freeze: They can be frozen for up to 3 months.

    Defrost: You can defrost at room temperature then microwave for 15-20 seconds, depending on the power of your microwave.

    Reheat: To reheat these banana pancakes, simply put them in the microwave for 15 seconds or heat them through in a frying pan. Did you know that you can also reheat pancakes in a toaster. So easy!

    Pancakes topped with cream on a plate. A cup of coffee and raspberries in the background.

    FAQs

    Why are my banana pancakes mushy?

    If your pancakes are still mushy on the inside, it's because you had the heat up too high and it browned the outside of the pancakes quickly, but didn't cook the inside. Try turning the heat down.

    Are these healthy banana pancakes vegan?

    No, this recipe isn't vegan. However, you can swap egg for apple sauce and use maple syrup instead of honey.

    Are banana pancakes gluten free?

    If you use gluten free flour and make sure there is no cross contamination, then these can be gluten free.

    Why can't I flip my pancake?

    You need to wait until you start seeing bubbles on top of the pancakes before flipping. If you flip them too soon, there won't be enough structure to flip them.

    Do you cook pancakes in oil or butter?

    We used butter because it has the best flavour. It can cause the pancakes to brown too quickly though, so make sure you don't have the heat up too high. You can also cook them in coconut oil.

    How to make banana pancakes without eggs

    You can use apple sauce instead of eggs in this recipe.

    heart icon

    Extra tips

    • If you have the time, let the pancaked mixture rest for 5 minutes before using. This helps to give a smoother more uniform texture and makes fluffier pancakes.
    • Use minimal butter in the pan to cook the pancakes, as they are not meant to be fried. We wipe some on the pan with a paper towel.
    • Serve these pancakes with yogurt, honey and banana slices.
    • Add a little extra crunch to these pancakes with a sprinkle of granola.
    • If you love chocolate, then mix some chocolate chips in to the pancake batter.
    • Make these pancakes lighter by swapping the flour for ground up oat flour, but it would make them more dense.
    • Save yourself some time when making these by adding all the ingredients to a food processor and whizzing them up. They will be a bit more rubbery if doing it that way though.

    More pancake recipes

    • Easy Mini Pancakes
    • Savoury Pancakes with Caramelised Onion
    • Whole Wheat Pancakes
    • Apple Cinnamon Pancakes

    If you’ve tried this banana pancake recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    A plate of Banana Pancakes topped with cream and berries

    Healthy Banana Pancakes

    These Banana Pancakes are naturally sweetened with mashed banana and a little bit of honey for a lighter pancake breakfast.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 5 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    Servings: 4 people
    Calories: 306kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 220 g Whole wheat flour
    • 350 ml Skimmed milk - (you can use almond milk too)
    • 3 teaspoon Baking powder
    • 1 teaspoon Cinnamon
    • 0.5 teaspoon Sea salt
    • 1 Egg
    • 2 Bananas - mashed
    • 1 tablespoon Honey

    Instructions

    • In a bowl, mash the banana.
      2 Bananas
    • Mix together the flour, baking powder, salt and cinnamon.
      220 g Whole wheat flour, 3 teaspoon Baking powder, 0.5 teaspoon Sea salt, 1 teaspoon Cinnamon
    • Add the milk, honey and egg to the banana.
      350 ml Skimmed milk, 1 Egg, 1 tablespoon Honey
    • Make a well in the middle of the dry ingredients and pour in the wet ingredients.
    • Slowly whisk together to form a batter.
    • Add a little butter to a pan, heat and add the pancake mixture. When bubbles start to form, flip the pancake over.
    • Cook for a further 30-60 seconds.

    Notes

    • If you have the time, let the pancaked mixture rest for 5 minutes before using. This helps to give a smoother more uniform texture and makes fluffier pancakes.
    • Use minimal butter in the pan to cook the pancakes, as they are not meant to be fried. We wipe some on the pan with a paper towel.
    • Serve these pancakes with yogurt, honey and banana slices.
    • Add a little extra crunch to these pancakes with a sprinkle of granola.
    • If you love chocolate, then mix some chocolate chips in to the pancake batter.
    • Make these pancakes lighter by swapping the flour for ground up oat flour, but it would make them more dense.
    • Save yourself some time when making these by adding all the ingredients to a food processor and whizzing them up. They will be a bit more rubbery if doing it that way though.

    Nutritional Information

    Serving: 2pancakes (no topping) | Calories: 306kcal | Carbohydrates: 64g | Protein: 12g | Fat: 2g | Cholesterol: 42mg | Sodium: 348mg | Potassium: 941mg | Fiber: 7g | Sugar: 16g | Vitamin A: 275IU | Vitamin C: 5.1mg | Calcium: 304mg | Iron: 2.7mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Rosa

      April 18, 2019 at 12:06 pm

      Yum these pancakes look wonderful. We make pancakes at least once a week here so will definitely be adding these to the rotation!

      Reply
      • Dannii

        April 23, 2019 at 8:20 am

        I hope you enjoy them!

        Reply
    2. Louisa

      March 25, 2014 at 11:50 am

      5 stars
      Super idea for healthier pancakes, they always seem a good deal more treaty than they actually are!

      Reply
    3. Mary

      March 24, 2014 at 5:19 pm

      5 stars
      "You stick to porridge or fruit all week for your breakfast, but come Sunday you just want something a little bit more." << That line is spot on! Pancakes for me at the weekends!

      Reply
    4. Sylvia @ Happiness is homemade

      March 24, 2014 at 4:14 pm

      5 stars
      Love pancakes! Healthy version is a plus ;)

      Reply
    5. Janie

      March 24, 2014 at 3:50 pm

      I opened up your page & my tummy just lurched and grumbled at me! Always a good sign :)
      Janie x

      Reply
    6. Glamorous Glutton

      March 24, 2014 at 3:47 pm

      Yum these sound great. So much more interesting than regular pancakes. GG

      Reply
    7. Morgan @ Peaches, Please!

      March 24, 2014 at 3:13 pm

      Okay, the important question I have about this is: who is jack johnson?

      Reply
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