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These Banana Pancakes are super simple, easy, and quick to make. They’re naturally sweetened using a ripe banana, they’re higher in protein compared to normal pancakes (14 g in each serving!), and they are delicious and satiating. I know you’ll love them just as much as I do!
Nutritional benefits of this recipe
- Bananas are rich in potassium, magnesium, and vitamin B6.
- Yogurt, particularly grass-fed whole milk yogurt, is rich in nutrients, probiotics, and healthy fats. It helps keep you satiated and introduces a healthy protein into your day.
- Eggs are a complete source of protein and are rich in choline, vitamin D3, folate, etc.
- I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are not inflammatory, are easier to digest, and are actually nutrient-dense.
Ingredients
Very ripe banana – the banana is the sweetener for these pancakes so you want it to be very ripe – lots of brown spots all over!
Flour – I used Sunrise Flour Mill. They are my favorite for baking!
Yogurt – I used plain, unsweetened yogurt by Kalona Supernatural. It’s grass-fed and low-heat pasteurized.
Milk – I used grass-fed whole milk yogurt by Kalona Supernatural. It’s low-heat pasteurized which makes it easier to digest.
Egg – I always recommend opting for pasture-raised eggs for the most nutrients.
Vanilla extract
Baking powder
Baking soda
Salt
How to make Banana Pancakes
- Preheat a cast iron skillet to medium heat while prepping everything. If using a regular skillet, it won’t take as long to heat up.
- In a large bowl, mix together the dry ingredients thoroughly.
- Add the wet ingredients and gently whisk to combine, but do not over-mix the batter.
- Add some grass-fed butter, or avocado oil or coconut oil to the pan if needed and pour 1/4 cup of batter onto the pan for each pancake (do not overcrowd, this will take several batches). Cook for 1-2 minutes until bubbling slightly and the bottom is golden brown. Flip and cook another 1-2 minutes.
- Repeat until all the batter is gone.
- Plate, top as desired, and enjoy!
Make the Banana Pancakes your own
- Add ground cinnamon to the batter for some extra flavor.
- You can add collagen or protein powder to increase the protein content (each serving as the recipe is currently has 14g of protein). If you do add collagen or protein powder, then be sure to add more milk as needed. The batter should be in between thick and thin – still pourable but still thick enough to make thicker pancakes (unless you like thin pancakes).
- Add rolled oats to the pancake batter for some extra fiber, heartiness, and texture.
- Add chocolate chips to the batter for a more dessert type pancake with a little chocolatey sweetness.
- Top with whatever you want, such as almond butter, peanut butter, honey, maple syrup, sliced banana, healthy jam (strawberry would be delicious!), grass-fed butter, etc. The options are pretty endless.
- I let the natural sweetness of the banana shine through, but if you want them sweeter (especially if you don’t plan on adding any honey or maple syrup on top), then you can add a couple tablespoons of coconut sugar.
Other recipes you’ll love
Sourdough Discard Oat Pancakes
Gluten-Free Double Chocolate Pancakes
I hope you love these Banana Pancakes! Please be sure to leave a comment and rating if you give this recipe a try. I would love to know what you think of it!
PrintBanana Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: Stovetop
Ingredients
1 cup flour spooned and leveled (133g) – I love Sunrise Flour Mill
1 tsp baking powder (5g)
1/4 tsp baking soda (2g)
1/4 tsp salt (2g)
1 medium very ripe banana, mashed (95g)
1/2 cup grass-fed plain yogurt (135g) – I use Kalona Supernatural
1/2 cup grass-fed milk
1 large egg
1 tsp vanilla extract
Topping:
Pure maple syrup or honey
Sliced banana
Instructions
- Preheat a cast iron skillet to medium heat while prepping everything. If using a regular skillet, it won’t take as long to heat up.
- In a large bowl, mix together the dry ingredients thoroughly.
- Add the wet ingredients and gently whisk to combine, but do not over-mix the batter.
- Add some grass-fed butter, or avocado oil or coconut oil to the pan if needed and pour 1/4 cup of batter onto the pan for each pancake (do not overcrowd, this will take several batches). Cook for 1-2 minutes until bubbling slightly and the bottom is golden brown. Flip and cook another 1-2 minutes.
- Repeat until all the batter is gone. Makes 8 pancakes.
- Plate, top as desired, and enjoy!
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