All you need is 2 ingredients to make my warm and delicious healthy banana pancakes. They’re a delectable cross between traditional pancakes and a thick fluffy banana crepe.
This banana pancake recipe is quick, simple, and delicious. If that’s not enough to entice you, let me just say they’re a healthy treat with all the satisfaction of an indulgence. Seriously! In case you need another reason to give this recipe a go… if you are on Weight Watchers Freestyle and using sugar-free syrup, they can be zero points, so no guilt.
Now, as part of the Southerner’s food code, there are two ways of using the word “healthy”. One way is in the expression, “Wow! This is healthy?” This translates to, “This is so delicious I would have never known had you not told me. I will actually make, and eat, this again.” And the other is, “Oh! This is healthy! How neat!” This translates to, “Well, at least it doesn’t look like cardboard but it sure does taste like it. I’ll finish chewing this bite to be polite and then I’ll distract you with an elaborate story about the crazy side of my family.” If both sides of your family are crazy, your job just got that much easier.
Well, friends, these healthy banana pancakes fit into the first category. In fact, I have them several times a week, and sometimes, when I get to hankering for a little something sweet, I’ll even make up a batch in the evening as a dessert. They only take a couple of minutes to make and don’t make much of a mess at all, which is probably another reason why I’m always so gung ho to whip up a batch!
All you need is a banana and an egg. Yep, that’s it! Sometimes I add a spoonful of oats and a little cinnamon for a little extra flair from time to time, but you don’t have to. They taste like a pancake that’s bursting with banana flavor. Ready to try these for yourself?
- Ground cinnamon (optional)
- Quick oats (optional)
How to Make Healthy Banana Pancakes
Moosh Moosh Moosh the banana.
Until it’s nice and liquidy like this.
Add in your egg and just mix that in using the same motions you did for the banana.
If using cinnamon and oats, add those now as well.
Your batter will look like this.
It will look slightly different without oats but again, it will be just fine. Do you feel reassured? I want you to be reassured. Because I want you to eat these pancakes – because I care.
Drop by large spoonfuls into a hot skillet or griddle prepared with cooking spray.
Cook these on medium heat.
Now the one thing to remember with these is that they need to be almost fully cooked before you flip them.
You’re basically flipping them to just brown the bottom for a bit.
If you try to flip them before they are almost fully done they will fall apart. But if you do that, go ahead and finish cooking them because they still eat just fine!
This makes about four medium-sized pancakes.
The pancake recipe is enough for one person and can be easily doubled.
I’m tearing up just thinking about y’all getting to taste these!
Check out some serving suggestions below, but clearly, I’m on team sliced banana and maple syrup. YUM.
- Store banana pancake leftovers in an airtight container in the fridge for up to 3 days and quickly reheat in the microwave (about 10 seconds). They’re a great idea for when you need to grab and go in the morning.
- You can also freeze pancakes in a ziplock bag for up to 3 months. Thaw in the fridge overnight before reheating in the microwave for about 30 seconds.
- Remember, the oats and cinnamon are completely optional and your pancakes will turn out just fine without them so you do you; feel free to use only a banana and an egg. If you do decide to make banana oatmeal pancakes, the oats add about 1 Weight Watchers point to this entire recipe, which makes about four medium pancakes, so it’s totally worth it to me. You don’t need sweetener because our banana makes them perfectly sweet.
- However, if you want to add sweetness without serving them with syrup, add a teaspoon of vanilla extract to the pancake batter.
- You want to use a ripe banana to avoid lumps and add that natural sweetness.
- Make mini banana pancakes (great for small kids) by dropping teaspoons onto the prepared griddle.
- Want to add some mix-ins? Go ahead! Fold chocolate chips or chopped pecans/walnuts into the pancake batter.
Do these banana pancakes taste like eggs?
Since I’ve shared this recipe, one question I have been asked a lot is whether or not they taste like eggs. They do not taste like eggs. They taste like warm banana pancakes that love you and want to feed you bliss and comfort.
How do you serve healthy banana pancakes?
They taste great as is, but here are some serving suggestions:
- Fresh banana slices or the fresh fruit of your choice (like fresh berries).
- Chopped walnuts or chopped pecans
- Maple syrup
- A drizzle of your favorite , such as or almond .
- A dollop of Greek yogurt
- Vanilla ice cream or whipped cream if feeling extra-indulgent.
You may also like these banana-flavored treats:
- 1 ripe banana
- 1 large egg
- 1/2 teaspoon ground cinnamon optional
- 1 tablespoon quick oats optional
- Place the peeled banana in a medium bowl and mash well with a fork. Add egg, cinnamon, and oats to the mashed banana and mix it all together until well blended.1 ripe banana, 1 large egg, 1/2 teaspoon ground cinnamon, 1 tablespoon quick oats
- Spray a skillet or griddle with cooking spray and heat to medium or medium-high heat. Drop batter by large spoonfuls onto this.
- Allow them to cook until almost fully done before flipping to brown on the bottom.
- Serve warm, topped with sliced banana if you like and the syrup of your choice (I use Mrs. Butterworth's Sugar-Free).
I got this recipe from a dear friend of ours, Tom when we went camping with them last September. He and Donna have become some of our dearest friends and y’all know, when dear friends get together, recipes get passed around! These were too good not to share. Thanks, Tom!
The actions of men are the best interpreters of their thoughts.