This healthy banana pancakes recipe is like having dessert for breakfast. Banana pancakes are easy enough to make on a weekday morning and delicious enough to serve for brunch. The recipe is gluten free, keto, dairy free, sugar free and high in protein.
A person can only eat so many eggs for breakfast before they start looking for healthy, filling alternatives. These banana pancakes have become one of my go to breakfast recipes.
I’ve also had many, many requests for gluten free recipes especially when I am talking to people face-to-face and they learn that I have a recipe blog. While I don’t follow a gluten free diet, I have reduced carbs in my diet and therefore many of the recipes I now make are naturally gluten free.
So, from time to time I will be sharing some of those gluten free recipes here for those of you that have requested them. Everyone else…just enjoy the delicious recipes! They are for everyone!
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How To Make Healthy Banana Pancakes
Mash one ripe banana.
Whisk in two eggs.
Add almond flour, sugar alternative, ground cinnamon, and baking powder.
Add chopped walnuts or chopped pecans.
Scoop the batter using a 1/4 cup measuring cup.
Pour into a greased skillet that has been warmed over medium heat.
Cook on one side until browned and then flip over to cook on the other side.
Serve warm with your favorite toppings. I like whipped cream, sugar free maple syrup and chopped walnuts.
My husband likes to top them with crunchy peanut butter and maple syrup.
Banana Pancakes Recipe Tips and FAQs
1. What about two ingredient banana pancakes? I started out making two ingredient banana pancakes with just one ripe banana and two eggs but felt like they were too thin. I added almond flour for additional protein and fiber. The baking powder helps make the pancakes rise a little. The sugar alternative and cinnamon increase the flavor.
2. Can this recipe be increased? Yes! One batch of this recipe only makes 4-5 pancakes but you can easily double or triple the amounts. In the recipe card below, if you hover over the serving size a slider will pop up. Move the slider to change the number of servings and the ingredient amounts will change for you.
3. How can I cook more at one time? When I am making a larger number of pancakes, I use my electric griddle. I can usually cook eight medium pancakes at one time.
4.. Can I use a different flour? Yes but remember that your banana pancakes might not turn out just like mine. They will still taste good but the thickness, color, and texture might be different. Some flour choices include all-purpose flour, gluten-free flour, coconut flour, and oat flour. Or you can skip the flour like I mentioned above.
5. As for the sugar, you can leave it out if you prefer or use any sugar you choose keeping in mind that the nutrition facts will change depending on your choice. Sugar options include granulated sugar, stevia, erythritol, agave, maple syrup, and honey.
6. Other add-ins that would be delicious: chopped pecans, mini chocolate chips, blueberries, diced strawberries
7. How do I store and reheat the leftovers? Store leftover banana pancakes in an air-tight container or ziplock bag in the fridge. We like to warm them up in the toaster or in the microwave.
- Mash one ripe banana.
- Whisk in two eggs.
- Add almond flour, sugar alternative, ground cinnamon, and baking powder.
- Stir in chopped walnuts.
- Scoop the batter using a 1/4 cup measuring cup.
- Pour into a greased skillet that has been warmed over medium heat.
- Cook on one side for a minute or two until golden brown and then flip over to cook on the other side.
Here are a few more banana pancakes recipes to try: