5 Healthy & Delicious Banana Pancakes Recipes Really Simple And Requires No Cooking Skills.

5 Healthy & Delicious Banana Pancakes


1. The Paleo Banana Pancakes Formula


This recipe (formula) is from The Hobby Room Diaries, where paleo eating Jody shares her favorite paleo dishes, and I’m excited she shared this formula with us.

Jody made this pancake recipe really simple by giving us everything in the measure of 1.

So it goes like this.

Paleo Pancake Ingredients (serving size:1):

  • 1 banana
  • 1 large egg
  • 1 tbs melted coconut oil
  • 1-ounce almond flour (1/4 cup)
  • 1 tsp cinnamon (optional)

How to make a pancake:

  1. Mash banana and crack egg  into a large bowl. Add coconut oil and mix it all up. (All wet ingredients go first)
  2. Add almond flour and cinnamon powder(if you are adding any) to the bowl from step 1, and combine.
  3. Drop a big scoop on a heated pan on a medium heat. Cook until the bottom gets brown and edges look done. Flip them and cook the other side for additional few minutes.

You can make 8 small size pancakes out of it.

Please note that it won’t yield 8 ihop sized pancakes. They are much smaller, even smaller than the size of your palm.

And it won’t be as fluffy as the conventional pancakes.

So don’t expect angel soft pancakes out of this recipe or any other paleo pancake recipes. If you do, you’d be disappointed.

But I can assure you that paleo banana pancakes are thousand times (or more!) healthier, better for your weight loss and satisfying despite the smaller portion.

It contains heart healthy ingredients from all three macronutrients (coconut oils, banana and almond flour and egg).

It’s a well balanced low calorie recipe that is well under 350 calories with 10 g of protein (22% DV), 4 g fiber (16% DV), 20mg omega 3 fatty acids, 500mg potassium (11% DV), 0.5 mg Vitamin B6 (38% DV) and 0.3mg riboflavin (27% DV) based on the calculation on Supertracker.gov.

2. Paleo Banana Pancakes + Almond & Coconut Flours


For those looking for more, perhaps a bit more sophisticated paleo, grain-free, low-calorie pancake recipe, then I have just the thing.

Lea from Paleo Spirit has developed what I call “culinary art”; it’s the perfect banana pancake (paleo in disguise).

I have to warn you, handling almond flour and coconut flour like a pro is a skill to acquire, and Lea’s perfect use of the two very difficult to use flours (at least for me!) is a culinary art. Not too shabby, Lea.

And her pancake recipe has great moisture and richness unlike many other paleo pancake recipes, which tend to come out flat.

It’s also worth mentioning that the bananas are the only sweeteners in this pancake, but when you taste it, you won’t feel the sacrifice of not adding refined sugar.

In fact, I much prefer the natural banana taste over sugary taste of refined sugars.

I hope you enjoy her paleo banana pancake recipe as much as I do.


  • 1 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon celtic sea salt
  • 1 cup full fat canned coconut milk
  • 1 ripe banana, mashed (about 1/2 cup)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • coconut oil, ghee or butter for frying
  • fruit for topping (optional)


  1. Combine all the dry ingredients and set aside.
  2. Whisk together the coconut milk, mashed banana, eggs and vanilla in a large mixing bowl.
  3. Add the dry ingredients into the wet ingredients and mix until well-combined.
  4. Preheat a pan or griddle on medium heat and coat with a layer of coconut oil, ghee or butter.
  5. Pour, or spoon out about two tablespoons of batter to make small pancakes. (They are much easier to manage if you keep them small – You can use your spoon to spread them out a bit.
  6. Cook the pancakes for 2-3 minutes per side. (I usually end up cooking them longer on the first side than the second.)

Serves 4-6

3. Peanut Butter + Banana Panacake(Flourless)


If you are anything like my husband, then you go out of your way to avoid any recipe that requires measuring cups.

Well, this recipe is for you.

It’s a flourless 3-ingredient recipe that only requires banana, eggs and peanut butter.

But don’t let its simplicity fool you. There may be three things in this banana pancake recipe, but I can assure you there isn’t much lacking, nutrition wise.

With only 353 calories in 1 serving, you can pack in as much as 18g of protein or 39% of daily recommended value. And that’s not all.

You can also take in about half a day worth of vitamin B6 and B12.

And including these vitamin Bs are essential, as vitamin B12 have wide-reaching roles in the body aiding everything from metabolic functions, enzyme production to hormonal balance.

Yet, it’s one deficiency considered of “the leading nutrient deficiencies” around the world, including the U.S, according to a University of Colorado study.

If you are tired of the ever popular paleo breakfast, turkey bacon & eggs, you owe it yourself to try this high-protein breakfast pancake.

Note: The recipe is really simple and requires no cooking skills.


  • 2 ripe bananas
  • 4 eggs
  • 2 tablespoons nut butter
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon Cinnamon powder (optional)
  • 1 cup of oatmeal uncooked (optional)


  1. Mix all the ingredients in a blender and cook. Use coconut oil to coat the griddle.

4. Oats Blueberry Banana Pancakes


There are many variations of oat pancakes, but this one, in particular, is my favorite.

And it also helps to know the creator of this delicious gluten-free pancake recipe is my all-time favorite food blogger, Monique from Ambitious Kitchen.

Besides the health elements, what I look for in a recipe is simplicity, and this one got it down.

I don’t even need a mixing bowl nor whisk. Monique surely knows how to keep the amount of dirty dishes to the bare minimum.

All I need is a blender, a pan and 10 mins to cook. Now, that’s my kind of a breakfast recipe.

I also love that it’s a high protein, low calorie and low sugar recipe.
And it’s very filling and well capable of keeping you full and satisfied for hours.

According to Monique, below if the nutritional data of one serving of her banana pancake.

  • Calories: 208 calories
  • Protein: 13.6 g
  • Fiber: 3.3 g
  • Fat: 3.8 g
  • Sugar: 12.8 g

While Monique uses siggi’s blueberry yogurt, you can use the same size Greek yogurt if that’s what you have on hand.

To limit unnecessary sugar, choose plain yogurt.

I have also used frozen pomegranate in place of blueberries, and it still came out very nicely.

Ingredients (2 servings):

  • 1/2 cup organic rolled oats (gluten-free)
  • 1/2 teaspoon baking powder
  • 1 container (5.3 oz) plain yogurt
  • 1/2 medium ripe banana
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup fresh or frozen blueberries, plus more for serving


  1. Add all ingredients except fresh blueberries into a blender cup. Blend until smooth. To reach the preferred consistency, you can add a teaspoon or two of nut milk. Set it aside for a few minutes to let it thicken.
  2. Lightly coat a large pan with coconut oil. Drop a few tablespoons of batter onto the skillet and cook over medium low heat. Add a few blueberries on top.
  3. Cook until bubbles appear on top. Flip and cook until golden brown on the bottom.

5. Healthy Banana Oat Pancakes


This pancake recipe from Simply Delicious is also a blender recipe where you can toss all the ingredients into a blender and let it do its job. It’s so perfect for busy mornings and lazy saturdays.

The list of ingredients is also similar to Monique’s pancake (recipe #4), calling rolled oats, bananas and eggs.

So why am I sharing this?

Well, this one omits yogurt, which makes this pancake (somewhat) dairy-free. It’s not quite vegetarian, as it contains eggs.

The best part is, these pancakes are actually delicious.

You taste enough sweetness while keeping processed sugars out of the pancakes.

It’s full of fibers, proteins, potassium and vitamins in every bite. It’s a gilt free pleasure I know you’ll love.


  • 2 bananas
  • 2 eggs
  • ½ cup rolled oats
  • ½ teaspoon baking powder
  • pinch of salt
  • fresh fruit of your choice, to serve


  1. In a blender, combine all the ingredients.
  2. Blend until the mixture is as smooth as you want it. Let the batter to stand for 10-20 minutes.
  3. Heat a non-stick frying pan over medium heat. Fry spoonfuls of the batter until golden brown on both sides.
  4. Serve with fresh fruit of your choice.?

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