Enjoy these delicious, fluffy, healthy banana pancakes with a drizzle of maple syrup and chopped bananas. These banana pancakes are made using whole wheat flour and contain no added sugar. Ready in minutes!
These healthy banana pancakes are a delicious and easy way to use up ripe bananas the whole family will love. They are super fluffy and moist and really easy to make. You won’t need an electric mixer and the pancake batter is ready in only about 5 minutes.
Making pancakes from scratch is quick, easy and fun. Homemade pancakes are also a lot more nutritious than pancakes made using a ready made mixture, as you decide what ingredients to use.
These pancakes are sweetened by a fair amount of mashed ripe banana so there was no need to add any sugar into the batter. And you can always serve them with a drizzle of maple syrup and chopped banana for extra sweetness.
I made these banana pancakes using yogurt, in addition to the milk. I often add yogurt to my pancake recipes as it makes fluffier pancakes with a tiny bit of tang. I’ve used it in healthy apple cinnamon pancakes (which also contain no added sugar) as well as Greek yogurt pancakes with chia.
Equipment you’ll need
- Kitchen scale/measuring cup and spoons
- Bowl and fork for mashing up the banana
- 2 large bowls, whisk, large spoon and small ladle
- Large pancake pan and spatula
How to make healthy banana pancakes: step-by-step
1.In a bowl combine the flour, baking powder, bicarbonate of soda, cinnamon, turmeric (if using) and pinch of salt. Stir with a whisk and set aside.
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2. Combine the mashed banana with the melted butter. In another bowl whisk together the eggs, milk, yogurt and banana mash until well combined.
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3. Combine the wet and dry ingredients stirring only until the flour is no longer visible. The batter should be lumpy.
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4. Heat up 1 tablespoon of oil and ladle the batter onto the pan spreading a little to form round pancakes. Cook over a fairly low heat (so the pancakes have enough time to cook inside) for about 3 minutes until bubbles appear on top, then turn over and cook for 2 more minutes. Do not overcrowd the pan (3-4 pancakes using a large pan).
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5. Serve immediately with a drizzle of maple syrup, knob of butter, chopped bananas or other fruit.
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Top tips for making whole wheat banana pancakes
- Bananas: Use very ripe bananas to naturally sweeten the batter.
- Spice: I used a bit of turmeric for added colour and goodness but you can omit this ingredient.
- Flour: I used whole wheat flour, which works great in pancakes and goes well with banana, but you can use plain white flour or a bit of both.
- Yogurt: Use low fat thick yogurt, such as Skyr, quark or low fat Greek yogurt.
- Batter: Do not overstir the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large pan.
- Best served immediately. Delicious with homemade chocolate raspberry sauce. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
More healthy pancake recipes
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
If you make these whole wheat banana pancakes I’d love to know how they turned out for you. Let me know in the comments below, thanks!
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Healthy Banana Pancakes Recipe (Whole Wheat)
Ingredients
- 2 medium bananas ripe, mashed
- 2 medium eggs
- 180 ml milk (6.3 fl oz)
- 100 g thick yogurt (3.53 oz) Skyr/guark/low fat Greek
- 2 tbsp butter melted
- 160 g whole wheat flour (5.64 oz)
- 1 tsp baking powder
- 1/6 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/6 tsp turmeric powder optional
- Pinch of fine sea salt
- Olive oil for frying approx. 1 tbsp per batch
Instructions
- In a bowl combine the flour, baking powder, bicarbonate of soda, cinnamon, turmeric (if using) and pinch of salt. Stir with a whisk and set aside.
- Combine the mashed banana with the melted butter. In another bowl whisk together the eggs, milk, yogurt and banana mash until well combined.
- Combine the wet and dry ingredients stirring only until the flour is no longer visible. The batter should be lumpy.
- Heat up 1 tablespoon of oil and ladle the batter onto the pan spreading a little to form round pancakes. Fry over a fairly low heat (so the pancakes have enough time to cook inside) for about 3 minutes until bubbles appear on top, then turn over and cook for 2 more minutes. Do not overcrowd the pan (3-4 pancakes using a large pan). Serve immediately.
Notes
- Bananas: Use very ripe bananas to naturally sweeten the batter.
- Spice: I used a bit of turmeric for added colour and goodness but you can omit this ingredient.
- Flour: I used whole wheat flour, which works great in pancakes and goes well with banana, but you can use plain white flour or a bit of both.
- Yogurt: Use low fat thick yogurt, such as Skyr, quark or low fat Greek yogurt.
- Batter: Do not overstir the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Frying: Fry in a large, lightly greased pan, over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large pan.
- Best served immediately. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
Nutrition
RECIPE LINK PARTIES
I am bringing this healthy banana pancakes recipe to What’s For Dinner? Sunday Linkup.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Wow tumeric is an unusual ingredient to see in a pancake, but a super ingredient at that 🙂 Thanks for linking with #CookBlogShare
Thanks Hayley:)
Oh wow tumeric is a incredibly healthy-these look wonderful x
Thanks Vicki! They were great:)