stack of banana pancakes

BEST Banana Pancakes

This banana pancake recipe is the ultimate weekend breakfast. Why? These banana pancakes come out super fluffy and they taste heavenly topped with fresh banana and warm maple syrup.

Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Fat 14 Carbs 47 Protein 10
Yield 4 1x


Dry Ingredients

  • 1.5 cups white whole wheat flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Wet Ingredients

  • 2 medium bananas, mashed (~1 cup puree)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened almond milk
  • 3 tablespoons melted coconut oil


  1. First, combine dry ingredients in a medium bowl and set aside. 
  2. Next, mash bananas in a large bowl until there are few lumps and they are pureed. Then, add in eggs, vanilla, and almond milk and whisk until smooth.
  3. Slowly add dry ingredients to wet and mix to combine. Finally, add in melted coconut oil and mix until smooth. Your batter should be thick.
  4. Heat a nonstick pan or griddle over medium heat. Spray with coconut oil cooking spray. When the oil is hot, scoop about 1/3 cup of the batter onto your pan and cook for 2-3 minutes on each side, flipping when the bubbles start to form in the center of the pancakes. 
  5. Repeat until all batter is gone. 
  6. Top with your favorite toppings such as sliced banana and maple syrup.

Nutrition Facts

Serving Size: 1/4 Calories: 358 Sugar: 9 Fat: 14 Carbohydrates: 47 Fiber: 8 Protein: 10
Author: Lee FunkeCategory: BreakfastMethod: StovetopCuisine: American

Keywords: banana pancakes, banana pancake recipe, healthy banana pancakes

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