I am a huge fan of sweet breakfasts; the only problem is that they typically require more time to prepare. But these healthy banana pancakes are made in a blender with minimal ingredients. I make this recipe a few times a month, especially when I find myself with a couple of spotty bananas. Fluffy, naturally sweet, and full of protein and satisfying ingredients, these pancakes will make your breakfast rotation. My favorite addition to these pancakes are the carmelized bananas I place on top. The bananas become gooey and give off cinnamon-roll vibes. Is there anything better?
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What do I need to make these banana pancakes?
Well, equipment-wise, I strongly recommend a blender or food processor of sorts. A blender is not imperative to make these pancakes, but it helps with a smooth consistency. If you do not have a blender, food processor, or immersion blender, use oat flour and finely mash the bananas before mixing in all the ingredients. Everything else will be the same, and I promise it will taste just as delicious;)
The ingredient list is below! Keep in mind that most of these ingredients can be modified to suit your needs!
For the pancakes!
- Spotty bananas
- Old-fashioned oats (can be made gluten-free by using gluten-free certified oats!)
- Egg
- Almond milk
- Baking powder
- Cinnamon
- Optional, but recommended: protein powder, vanilla extract, and salt.
For the caramelized bananas!
- Banana
- Maple syrup
- Coconut oil or coconut oil spray
- Cinnamon
Make sure to drizzle a generous serving of maple syrup to top these gorgeous things off!
How should I store these?
This recipe serves about 2 people or 1 if you’re hungry;) If you have leftovers, simply store the pancakes/gooey bananas in an airtight container in the refrigerator for up to 5 days! I personally will devour 2/3 of the recipe right away, and then I keep the rest in the fridge for snacks or breakfast the next day. Feel free to double this recipe for easy breakfasts through the week or for serving a gathering of people. Another option is to freeze the pancakes and reheat them as follows:
Airfryer: Lay the pancakes in a single layer and reheat at 325 F for 4-6 minutes.
Oven: Line 4-8 pancakes on a baking sheet, cover with foil, and bake at 325 F for 6 minutes.
Microwave: Wrap three pancakes in individual damp paper towels. Place on a microwaveable plate and microwave for about 15-30 seconds. Add intervals of 10 seconds if needed.
Toaster: Pop a pancake into the toaster on the frozen mode until cooked through!
More breakfast recipes?
If you are looking for more sweet breakfast ideas, try some of these!
- Pumpkin Pancakes
- Gabi’s Healthy Banana Bread
- Sweet Potato Toast (3 Ways!)
- Maple Walnut Oatmeal
- GF Zucchini Bread
- Bender Zucchini Bread Muffins
Healthy Banana Pancakes
Ingredients
For the pancakes:
- 2 spotty bananas
- 1 cup old fashioned oats use gluten free if needed!
- 1 large egg
- ¼ cup almond milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp vanilla protein powder (optional, but recommended) heaping
- ¼ tsp salt optional
- 1 tsp vanilla extract optional
For the carmeleized bananas:
- 1 ripe banana
- ½ tbsp maple syrup
- 1 tsp coconut oil (or coconut oil spray)
- 1 tsp cinnamon
Instructions
For the pancakes: Makes 10-12 small pancakes
- Place all the pancake ingredients into a blender and blend until smooth. See my notes above in the post about alternatives to a blender!
- Heat a large cooking skillet to medium-low heat and spray with cooking spray, coconut oil, or butter. Once it is heated, add just shy of ¼ cup for each pancake in a circle form. I make about 4 small pancakes at a time.
- Let the pancakes cook until bubbles form on the surface of the pancake (about 3 minutes). Flip the pancake and cook for about 1 minute. Finish with the remaining batter. When I am on my second batch, I start my carmelized bananas. Please take a look at the instructions below.
- Pro Tip: To keep the pancakes warm while finishing the cooking process, turn your oven on its keep warm setting. Add your cooked pancakes to an oven-safe plate and keep them in the oven until you are ready to serve.
- Once you are ready to serve the pancakes, top them with carmelized bananas, maple syrup, whip cream if you're fancy, or yogurt if you want to boost the meal's protein content! See my notes in the lblogpost about storage!
For the banana topping:
- First, slice a ripe banana (it needs to be ripe, but it doesn't need to be spotty) into coin-shaped pieces.
- Next, add coconut oil, maple syrup, and cinnamon to a small skillet on medium heat Swirl or mix until cohesive, and add the bananas in a single layer to the pan.
- Cook the bananas for 5-10 minutes, occasionally flipping using a fork. Let the banana cook until golden and gooey. Once they are caramelized to your liking, top these babies on your pancake stack! Sometimes I even top these on my yogurt or oatmeal bowls;)
Notes
Please let me know how you liked these in the comments below!
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