Easy and Healthy Banana Pancakes
I created this recipe when my kids were starting on solid foods as a way to add some extra nutrients to their diets. Here I am years later still making this recipe for my family. It’s not only healthier than most pancake recipes, but also delicious. It’s a recipe both kids and adults love.
These pancakes have bananas, eggs and ground flaxseed. Flaxseed has a nutty and earthy flavor making it a perfect addition to a recipe with bananas. It may remind you of a peanut butter and banana flavor combination.
Saving Money with Healthy Banana Pancakes
These pancakes are fairly low-cost. The majority of the ingredients will already be on hand if you are following the kitchen stock system I created.
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
How to Make Healthy Banana Pancakes
You will need a large mixing bowl, a medium mixing bowl, whisk, a strong fork and a griddle or skillet.
You can use a blender to mix together pancake ingredients if you wish. I prefer to do it by hand in a bowl. To me, a bowl is much easier to clean.
First melt two tablespoons of butter in a small dish and set aside to cool.
Then mash up the bananas in your large mixing bowl. You’ll want to use a strong fork. It’s okay if there are some small clumps of banana left.
Then add your eggs and vanilla in with the bananas. You can use the same fork to stir in the eggs and vanilla.
In the medium mixing bowl, whisk together all your dry ingredients including flour, baking soda, baking powder, salt and flaxseed.
Add the dry ingredients to the wet ingredients and then add the butter. You’ll want to add the butter last after the eggs are mixed with other ingredients to avoid any potential curdling. As long as you make sure the eggs are mixed first and the butter has slightly cooled, you shouldn’t have to worry about any curdling.
Serving Healthy Banana Pancakes
When I serve these for breakfast, I add a pat of room temperature butter on top. I also serve them with warm syrup.
Oven bacon, scrambled eggs and turkey sausage are all great proteins that work well with pancakes in the morning. You can add some seasonal fruit on the side as well or even on top of the pancakes themselves.
Making Healthy Banana Pancakes in Advance and Freezing.
Now, if you’ve followed my blog for a while, you know I am NOT a morning person. I struggle to put together a breakfast for hungry kids in the morning. It’s even harder when I haven’t had my coffee. But making these banana pancakes ahead of time is so easy!
Making Ahead: Once the pancakes have cooled, store them in an airtight container. You can keep them in the refrigerator for up to 3 days.
Reheat: Reheat the pancakes in the microwave for 20-30 seconds.
Freezing To freeze the pancakes, allow them first to cool completely in the fridge. Once they are cooled, wrap 2-3 up at a time in plastic wrap. Then add them to a freezer friendly zip lock bag. Freezing 2-3 together will allow you to take out single servings. You can also lay them flat on a baking sheet and stick the whole baking sheet in the freezer. Once frozen, remove them and then stick them in a freezer bag without wrapping in plastic wrap.
Thawing Remove the desired number of pancakes from the freezer and place them in the fridge overnight. Reheat them in the microwave for 20-30 seconds the next morning.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Healthy Banana Pancakes
Ingredients
- 4 tbsp Salted Butter Divided
- 4 Bananas
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 2 tbsp Ground Flaxseed
Instructions
- Melt 2 tbsp of salted butter in a small dish and set aside.
- Mash bananas in large mixing bowl until mostly mashed. Some remaining small clumps are okay.
- Add eggs and vanilla extract. Mix bananas, eggs and vanilla together until combined.
- In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, sea salt and flaxseed.
- Add dry ingredients to wet ingredients and combine.
- Stir in melted butter. Be sure it is only warm and not too hot. Combine thoroughly.
- Heat a griddle or skillet over medium-low heat.
- Use remaining 2 tbsp of butter to grease the skillet or griddle as needed.
- Scoop out 1/4 cup of batter for each pancake. Flip after 3-4 minutes and underside is firm and a nice golden-brown color. Cook another 3-4 minutes on the remaining side.
- Serve warm and enjoy!
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
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