These Healthy Banana Pancakes are made with only 3 ingredients but taste like a treat! Mix the batter up in the blender for a simple breakfast or healthier sweet treat.
2020 was not kind to many people. 2020 was especially unkind to my waistline, which I knew was getting to be an issue...but kind of let it slide because, 2020, you know?
In 2020 I:
- sold the house
- finalized the divorce
- moved back in with my parents for a few months
- moved out to an apartment
After a long year of mostly just existing, I decided that 2021 was the year I took control of my health and life. These pancakes were born because I am a notorious dessert person and prefer to have something sweet at the end of my day. They also fulfilled the requirements outlined in the nutrition plan provided by my gym that were a proper balance of protein/fruit/fat.
This is a super simple recipe that I used as my "treat" most nights when I was actively participating in a 10 week challenge at my gym that included a nutrition component. These healthy banana pancakes have protein, a fruit + fat and no additional carbs. A sprinkling of cinnamon made them taste a little like french toast!
- 1 medium ripe banana
- egg whites
- 1 whole egg
- cinnamon (if desired)
- almond butter for topping (if desired)
Please see the recipe card below for quantities.
This recipe is simple because it all comes together in a blender. The longest part of making these healthy banana pancakes is waiting for them to cook on the pan. After combining egg whites, 1 egg and a banana in the blender, sprinkle with cinnamon and wait for pancakes to bubble. Once they bubble up, they are good to flip.
Serve these banana pancakes with a tablespoon of almond butter for an addition of healthy fat.
Sometimes I add a dash of vanilla extract to the batter before I blend if I'm feeling a bit fancy. I also like to sandwich the almond butter in between pancake 1 and pancake 2 so it's like a fun surprise when I cut into the stack.
Healthy banana pancakes variations
Adding crushed walnuts or another nut to the batter adds a little crunch to these pancakes, if you're looking to switch it up a little bit.
I like serving these pancakes with almond butter (Costco's store brand is my current favorite), but have also been known to use peanut butter and a dollop of whipped cream as well.
What you'll need
- a blender (this one is my favorite - super powerful and useful for many other things)
- frying pan
These healthy banana pancakes are best eaten freshly off the pan. They could be made in advance, but to reheat would be best to use a toaster oven or air fryer to recreate some of the "crispiness" that a freshly cooked pancake has.
Can I use frozen bananas?
Yes, you can use frozen bananas, but I urge you to use fresh if you have them on hand. The extra water content from freezing them makes them more prone to sticking to the pan, no matter how much cooking spray I use.
If you only have frozen bananas on hand (as I mostly do, since bananas have about 1.5 days of perfect ripeness time), try to leave the batter on the pan for a little longer. You may end up with pancakes that don't flip as one pancake and instead are several smaller pancake pieces.
- 4 ounces egg whites
- 1 whole egg
- 1 medium banana
- cooking spray
- sprinkle of ground cinnamon
- dollop of almond butter (or any nut butter, if desired)
- In a blender cup, add 4 ounces egg whites, 1 egg and 1 medium banana. It's best if the banana is NOT frozen.
- Blend all ingredients until smooth.
- Spray pan liberally with cooking spray.
- Preheat a medium sized frying pan over medium heat on a stovetop.
- Pour the batter into small or medium pancakes. Sprinkle cinnamon over the uncooked side of the pancake, if desired.
- Once bubbles begin to form, use a flat spatula to flip the pancakes. If you are new to pancakes, this will be a trial and error. I always try to scoop a bit under one side and peek to see if it's browning enough to flip fully before committing to the entire flip. I find that 1-2 minutes per side is the perfect amount of time, but as always, this will depend on your pan and the intensity of the heat on your stovetop.
- Once both sides are cooked, transfer to a plate and allow to cool slightly.
- If there is any remaining batter, repeat steps 5-7 until all batter has been used.
- Garnish with any additional toppings before serving. I love Costco's store brand almond butter.
If the pancakes seem a bit too wet, I've had success in scaling back the amount of egg whites used.
Frozen bananas can be used in this recipe, but I cannot guarantee that the pancakes will not stick to the pan because of the increased water in the bananas from being frozen. For best results, please use fresh bananas.
Nutrition Information:Yield: 1 Serving Size: 1 serving
Amount Per Serving: Calories: 243Total Fat: 5.4gCarbohydrates: 27gProtein: 22.4g
Craving other banana treats? You'll love my popular: