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My crew loves pancakes. So I wanted to come up with an easy, relatively healthy pancake recipe. Emphasis on easy. Easy because there are a lot of healthy options for pancake mixes where you just add water. So if I’m going to make a pancake batter from scratch, I’d rather not spend a half hour prepping. With this Healthy Banana Pancakes recipe, everything is thrown into a blender and the blender does the work for you.

Plus these pancakes are super delicious. Thank goodness. Because what’s the point of going to all of this trouble if the pancakes aren’t even good? I can’t tell you how many times I have tried to replace family favorites with healthier versions only to have my kiddos snub their noses at me. It’s the worst. So let me tell you how thrilled I was when my kids wolfed down these pancakes. My daughter isn’t even fond of bananas and she barely came up for air.

These Healthy Banana Pancakes are situated between fluffy and slightly dense. They’re also the perfect sweetness- like enjoyable to eat on their own or great with syrup. These pancakes are also super versatile. My family enjoys these pancakes plain or we like them with add-ins like blueberries or chocolate chips or shredded coconut. Top them with peanut butter, syrup, jam, whatever. Get creative.

Let me show you how I made these Healthy Banana Pancakes 👇🏻

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To a high-powered blender, add 2 ripe bananas, 2 cups of oats, 2/3 cup of milk (any milk- I used Vanilla Almond), 2 tbsp honey, 2 large eggs, 1 tbsp pure vanilla extract, 1 tsp ground cinnamon, 1 heaping tsp baking powder, and 1/2 tsp salt.

Blend on high for a minute or two. Scrape down the sides of the blender and then blend for another minute until the batter is super smooth.

Melt 1 tbsp of ghee (or unsalted butter) into a large non-stick skillet over medium-high heat. Measure out the batter using a 1/4 cup measuring cup. Cook 2-3 pancakes in the skillet at a time.

Immediately after pouring the batter into the skillet, add any pancake add-ins to the pancakes. Anything you want- blueberries, chocolate chips, use your imagination. Or make them plain Jane- they’d still be good.

These pancakes will not bubble as much as traditional pancakes. After about 2 minutes, the edges will be set and that’s how you know that it’s time to flip the pancakes. Carefully flip the pancakes.

Cook the pancakes for another minute or two until the pancakes are golden and the centers are no longer doughy. Remove the pancakes to a plate and add another tbsp of ghee (or butter) to the skillet for the next batch.

Cook the second batch following the instructions above. Continue cooking until all of the batter has been cooked.

Top the pancakes with butter (or peanut butter like below 👇🏻) and maple syrup.

Enjoy!!

Storing Leftover Pancakes

Any leftover pancakes should be stored in an air-tight container or plastic bag in the refrigerator for 2-3 days. These pancakes also freeze really well. Store in a air-tight freezer bag or container for Up to one month. To reheat: cover with a paper towel and heat in the microwave until warm.

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Looking for more banana recipes? I’ve got you covered 👇🏻

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.