These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.
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Easy Banana Pancakes Recipe
Looking for a delicious pancake recipe for a special weekend brunch? These Healthy Banana Pancakes are deliciously soft, fluffy and loaded with banana bread flavor.
The pancake recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened. They are delicious on their own but even better with the delicious caramelized banana topping!
Plus, they are also gluten-free, dairy-free, paleo, grain-free and refined-sugar free.
Ingredients you need
Let’s get into the fail-proof ingredient lineup that makes these healthy banana pancakes possible. They’re made with simple gluten-free ingredients you most likely have in your pantry. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead.
For the Gluten-Free Pancakes
- Eggs: You’ll need two full eggs plus one additional egg white.
- Ripened Banana: Mashed.
- Creamy Cashew Butter: Or any unsalted nut/seed butter you like. It’s best to avoid the butter near the bottom of the jar, which tends to be dried out.
- Coconut Sugar: Or your preferred granulated sweetener, such as Lakanto golden monk fruit sweetener or regular sugar.
- Unsweetened Almond Milk: Feel free to swap this out for any milk you happen to have on hand.
- Apple Cider Vinegar: This enhances the flavor of the pancakes while providing a boost of nutrition – and don’t worry, it won’t make your pancakes taste like vinegar.
- Pure Vanilla Extract: Use a high-quality extract for optimal results.
- Super-Fine Blanched Almond Flour: If you notice any clumps in the flour, sift it or use a fork to fluff it up before you use it.
- Tapioca Flour: Sifted or fluffed up with a fork if necessary.
- Protein Powder: we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Coconut Flour: Sifted or fluffed if needed.
- Baking Powder: Not baking soda.
- Ground Cinnamon: This really brings home that banana bread flavor.
- Avocado Oil Spray: Or ghee, to grease the griddle.
For the Caramelized Bananas
- Small Bananas: Cut into half-inch rounds.
- Vegan Butter: Ghee and coconut oil are also good options. If you don’t want to taste a hint of coconut flavor, make sure your coconut oil is labeled “refined.” Unsalted butter works too if it complies with your diet plan.
- Pure Maple Syrup: Stay away from the artificial stuff! It’s not healthy and it doesn’t taste nearly as good.
- Ground Cinnamon
How to Make Healthy Banana Pancakes
If you can make pancakes from a box mix, then you can whip these up with no problem. The main difference is the inclusion of the caramelized bananas, which come together in a snap.
Combine Wet Ingredients: Beat the eggs in a large bowl, then whisk in the mashed banana, cashew butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until the batter is smooth.
Add Dry Ingredients: Slowly add in the almond flour, tapioca flour, coconut flour and baking powder, stirring until everything is combined. The batter will be somewhat thick – do not over-mix it. Allow it to rest for 3-5 minutes.
Make Topping: While the batter is resting, melt the vegan butter in a small nonstick saucepan or skillet over medium-low heat. Stir in the maple syrup and cinnamon. Add the banana slices in a single layer and cook them for 1-2 minutes on each side, or until they look nice and golden. Set the caramelized bananas aside.
Prepare Pan: Preheat a griddle or a large skillet over medium-low/medium heat. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Cook Pancakes: Drop small ¼-cup rounds of batter onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. Gently flip the pancakes and cook the other side for another 2-4 minutes, or until it’s golden brown and the middle is cooked through.
Assemble & Enjoy! Serve your pancakes with the caramelized bananas and an extra drizzle of maple syrup if desired.
Assemble & Enjoy! Serve your pancakes with the caramelized bananas and an extra drizzle of maple syrup if desired.
Tips for Success
Tip the scales in your favor by taking note of the following tips and tricks. Let’s make some flawless pancakes!
- For Extra Fluffy Pancakes: Remember that extra egg white? If you whip it to stiff peaks and fold it into the batter after adding the dry ingredients, you’ll end up with the fluffiest pancakes ever. It’s highly recommended!
- Let the Batter Rest: I like to let the pancake batter rest while I prepare the topping, but you really only have to let it sit for 2-3 minutes. This resting time thickens it up and activates the baking powder for guaranteed fluffiness.
- Cook Low and Slow: Since these pancakes are grain-free, low-heat cooking is the way to go. Be patient and preheat that well-greased griddle to make things go faster once you drop the batter.
- Flip Gently: There’s a reason why I recommend making smaller pancakes when it comes to this recipe – it prevents them from breaking when you flip them. Taking your time and working gently will also help.
Add-Ins & Pancake Variations
All pancake recipes can be built upon or changed, and these healthy banana pancakes are no exception. It’s part of the fun!
- Make Them Vegan: If you need your pancakes to be vegan, substitute the eggs with whipped aquafaba, flax eggs or chia eggs.
- Add Chocolate Chips: Dairy-free chocolate chips make a delicious addition to these pancakes. You could fold them into the batter or sprinkle them on top – or both!
- Give Them Extra Protein Power: Feel free to substitute the tapioca flour with your favorite protein powder if you’d like to bump up the protein content even more. We like NuZest and Sprout Living Pea Protein.
- Chocolate chips: Top with dairy-free chocolate chips and more fruit,
- Egg substitute: To make paleo pancakes vegan, you can try subbing the eggs with flax eggs or whipped aquafaba.
- Cream cheese: If you’re not paleo, you can make these pancakes with dairy-free cream cheese, just substitute the almond butter.
Serving Suggestions
There are plenty of toppings you can put on your pancakes in addition to the caramelized bananas and maple syrup. Whipped coconut cream, fresh berries, melted vegan butter, diced peaches—get creative with it!
If your brunch needs a savory dish to balance things out, you can’t go wrong with Crispy Air Fryer Potatoes. If you eat meat, Air Fryer Bacon is also a fail-proof choice.
How to Store and Reheat Extras
First and foremost, you have to let your pancakes cool before you store them. Once they’ve reached room temperature, transfer them to a resealable bag or an airtight container and refrigerate them for up to 5 days.
You can reheat your pancakes however you see fit – in the oven, Air Fryer, toaster oven or microwave. If you choose to microwave them, do so in 10-20 second intervals at medium power.
You can store the banana topping in an airtight container in the fridge for up to 3 days.
Can I Freeze These?
You absolutely can. Arrange the cooled pancakes in a single layer on a baking sheet and freeze them for 30 minutes to an hour. Once they’re firm, transfer them to a resealable freezer bag or a freezer-safe container and store them for up to 3 months.
Reheat them directly from frozen in the oven, Air Fryer or toaster oven. Be sure to reheat frozen pancakes on a low setting to avoid overcooking them. We usually warm ours up at 325°F for about 10 minutes.
We don’t recommend freezing the topping as it may get mushy.
How to reheat pancakes
To reheat these healthy banana pancakes, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. Reheat them directly from frozen in the oven, Air Fryer or toaster oven. Be sure to reheat frozen pancakes on a low setting to avoid overcooking them. We usually warm ours up at 325°F for about 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
We don’t recommend freezing the topping as it may get mushy.
More Banana Breakfast Ideas
Whenever a breakfast involves bananas, you know it’s going to be good. We can’t get enough of the dishes below!
These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.
- 2 large eggs
- 1 egg white whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons mashed ripened banana
- 2 tablespoons unsalted and creamy cashew butter not near the bottom of the jar. May also sub with unsalted almond butter or the nut/seed butter of your choice
- 2 tablespoons coconut sugar or preferred granulated sugar/sweetener
- 2 tablespoons unsweetened almond milk or preferred milk
- ½ teaspoon apple cider vinegar
- ½ teaspoon pure vanilla extract
- ½ cup super-fine blanched almond flour sift or use a fork to fluff it up first if you see any clumps
- 2 tablespoons tapioca flour sift or use a fork to fluff it up first if needed
- 1 ½ tablespoons coconut flour sifted or fluffed if needed
- 1 teaspoon baking powder
- ⅔ teaspoon ground cinnamon
- avocado oil spray or ghee, for griddle
- 1-2 small bananas cut into ½-inch rounds
- ⅔ tablespoon vegan butter or coconut oil (refined for no coconut flavor), ghee or unsalted butter (if not dairy-free)
- ⅔ tablespoon maple syrup
- ½ teaspoon ground cinnamon
Beat the eggs in a large bowl, then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.
Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.
Preheat a griddle or a large skillet on medium-low/medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant ¼-cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes, or until golden brown and the middle is cooked through.
Serve with maple syrup, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.
To Store
- Refrigerate cooled pancakes in a resealable bag or airtight container for up to 5 days.
- Refrigerate cooled banana topping in an airtight container for up to 3 days.
To Freeze
- Arrange cooled pancakes in a single layer on a baking sheet and freeze for at least 30 minutes, or until firm, then transfer to a resealable bag or airtight container. Freeze for up to 3 months.
- We don't recommend freezing the topping as it may turn mushy.
To Reheat
- Reheat chilled pancakes in the oven, Air Fryer, toaster oven or microwave until warmed through.
- Do not thaw frozen pancakes. Reheat in the oven, Air Fryer or toaster oven at a low setting to avoid overcooking. We warm ours at 325°F for about 10 minutes.
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