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Healthy 6-Ingredient Banana Pancakes

Fluffy, easy, and healthy banana pancakes made from scratch with just 6 simple ingredients. Naturally sweetened and perfect for meal prep!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 large bananas overripe and heavily spotted
  • 2 large eggs
  • 1 cup flour all-purpose, whole wheat, or oat flour
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 pinch salt
Cooking
  • 1 tbsp butter or coconut oil for greasing the pan

Equipment

  • Medium mixing bowl
  • Fork or potato masher
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a medium bowl, thoroughly mash the overripe bananas with a fork until they form a slightly lumpy puree.
  2. Crack the eggs into the bowl with the mashed bananas and add the vanilla extract. Whisk together until the eggs are completely incorporated.
  3. Sprinkle the flour, cinnamon, and salt over the wet mixture.
  4. Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Do not overmix; the batter should be lumpy.
  5. Heat a large skillet or griddle over medium-low heat. Lightly grease with butter or coconut oil.
  6. Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until the edges look set and bubbles form on the surface.
  7. Flip the pancakes carefully and cook for another 1-2 minutes until the bottom is golden brown.
  8. Transfer to a plate and serve warm with your favorite healthy toppings, or let cool completely to store for meal prep.

Notes

For even fluffier pancakes, you can add 1 tsp of baking powder to the dry ingredients. Cooked pancakes can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat easily in the toaster!