Healthy Banana Pancakes – naturally sweetened
Healthy banana pancakes are made with whole wheat flour, Greek yogurt, coconut oil and sweetened without the use of refined sugars. They’re simple, moist, and loaded with sweet bananas!
Finding ways to make our favorite comfort foods healthy is a great way to improve our health while never skimping on taste! This healthy banana pancake recipe is a great place to start. Your kids will love waking up to these made from scratch just as much as you will!
About this healthy pancake recipe
We all know there is no one right pathway to eating healthy. But we also know there are certain foods that we should try and limit and one of them is refined sugar. You know, the highly processed, addictive stuff. That doesn’t mean you can’t indulge once in a while, because balance, right? But if we can find a way to keep our favorite delicious meals in rotation and find ways to make them healthier, well then bring it on!
Using whole wheat flour on its own won’t produce light and fluffy pancakes because of the bran and germ involved. But thanks to the baking powder, eggs, coconut milk, yogurt, and sweet ripe bananas you’ll still find these pancakes to be incredibly moist. If you love using whole wheat flour, you’ll also really like these zucchini bread pancakes.
The maple syrup is a natural sweetener containing vitamins and nutrients which makes it a great choice when you want to add a bit of sweetness and amazing flavor into things like pancakes (these oatmeal pancakes, for example), granola, and various other things. Plus, you’ll have it handy to use as a topping! The thick creamy greek yogurt adds moisture.
Tip! If you don’t have Greek yogurt on hand, you can actually make your own in 1 easy step. Strain regular yogurt through a cheesecloth for up to 48 hours and you’ll be left with a thick creamy Greek yogurt!
And what would banana pancakes be without bananas?! Using ripe bananas brings an added natural sweetness. So, the riper the better! If you happen to have a banana turning brown on your counter, don’t even think about throwing it out!
Whip up a batch of these easy banana pancakes and start your day off in the very best way! If you’re only making breakfast for one, freeze the rest for later for a quick and easy breakfast. Just pop in the toaster and be on your way!
Try making a hearty blueberry smoothie or an iced vanilla latte to go with it!
What you need
- Mashed Ripe Bananas: You will need about 3. The riper the better. As they turn brown, the natural sugars come out to play.
- Milk: Any milk will work.
- Eggs: You’ll need 2 large eggs, beaten.
- Plain Greek Yogurt: Stick with plain, not only because it’s a neutral flavor, but when yogurt has flavor in it, it’s usually a good indication it has sugar in it.
- Coconut Oil: Used as a replacement for butter. Works wonders and has many healing properties and health benefits. It does solidify at room temperature, so you’ll need to melt it.
- Maple Syrup: Make sure to use pure maple syrup, not the kind that’s made with corn syrup. Maple syrup comes in different colors, from light to dark. Use whichever you prefer. Keep in mind, darker maple syrup has a deeper flavor.
- Pure Vanilla Extract: Vanilla is used to bring warmth and a lovely subtle flavor.
- Whole Wheat Flour: A bit heavier than white all-purpose flour. It also contains more fiber, iron, and calcium and is higher in protein.
- Baking Powder: Don’t skip this! You need it to balance the heaviness of the whole wheat flour, leaving it out will result in flat, dense pancakes.
- Salt: The humble ingredient. Just a bit brings out the best in everything else.
How to Make Them
In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until just combined, do not overmix.
Heat a griddle over medium heat. You can oil lightly if your griddle needs it, however, keep in mind the coconut oil may add its own grease.
Pour about 1/4 cup of batter onto the hot pan and cook until bubbles form and stay on the surface of the batter. Flip and cook until golden brown on the other side. Continue cooking in batches until all batter is used up.
Top with your favorite toppings and serve warm!
How to Make These Healthy Banana Pancakes Your Own
- Turn these into healthy banana and oat pancakes by adding oats into the batter.
- Add some cinnamon to the batter for added flavor.
- You can opt for buttermilk instead of regular milk if desired. You may not need quite as much flour if you use buttermilk.
- Optional add-ins that will add an abundance of fiber and protein are chia and flax seeds. Just a tablespoon in the batter will go a long way. You may also want to sprinkle some hemp seeds on top.
- If you like a fluffier pancake, try using whole wheat pastry flour or white whole wheat flour.
Top them!
These pancakes are great with a a wide variety of toppings, but here are some of our favorites:
- Try your hand at a rich homemade chocolate spread – raw cacao, coconut oil, honey, hemp seeds, and sea salt are all you need.
- Healthy toppings for these delicious pancakes could include maple syrup, greek yogurt, a slathering of nut or seed butter (almond, cashew, pumpkin seed), fresh fruit, or a drizzle of raw honey.
- Maple cinnamon butter complements the maple in the pancakes perfectly!
Make Ahead Ideas
Healthy banana pancakes are awesome for making ahead and freezing for later. They’re you’re answer to eating healthy in a pinch.
Place pancakes on a cooling rack with parchment paper between each layer. Freeze them until frozen and then remove from the rack and put them into a freezer-safe bag or container. This method will prevent them from sticking to each other.
Storage Tips
Keep these pancakes stored in the fridge in an airtight container for up to 5 days.
Reheating Suggestions
Pop them in the microwave for 20-30 seconds, on a stovetop griddle over medium-low heat, or in a toaster or toaster oven until warmed through.
Tip!
If your bananas are not quite ripe enough and you want to speed up the process, here are a couple of ways to do that. Find a warm spot in your house and place the banana in a brown paper bag with an apple and leave it sitting for a couple of days. Alternatively, place entire banana on a baking sheet lined with foil and bake until skin is completely black (up to 20 minutes). Allow to cool before removing mushy banana from the peel.
More Recipes: Bananas for Bananas!
- Peanut Butter Breakfast Cookies
- No Fail Banana Pancakes (admittedly a less healthy version, but still oh-so-delicious)
- Banana Pancake Dippers
Get the Recipe: Healthy Banana Pancakes
Ingredients
- 1 1/2 cups mashed ripe bananas about 3
- 1 1/2 cups milk
- 2 large eggs beaten
- 1/2 cup plain Greek yogurt
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
- On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until just combined, do not overmix.
- Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about 1/4 cup of batter onto hot pan and cook until bubbles form and stay on surface of batter (2-3 minutes). Flip and cook another 1-2 minutes or until golden brown. Continue cooking in batches until all batter is used up.
Notes
- This recipe makes fairly dense, moist pancakes. If you like a fluffier pancake, try using whole wheat pastry flour or white whole wheat flour.
- To Freeze: Place pancakes on a cooling rack with parchment paper between each layer. Freeze them until frozen and then remove from rack and put them into a freezer safe bag or container. This method will prevent them from sticking to each other.