My daughter is an absolute pancake fiend. She loves making them, flipping them and she loves eating them! So when I found this beautiful pancake recipe I was delighted that she loved it too! They are absolutely delicious and probably better than your average pancake! There are only 5 ingredients, no sugar and are a healthy option for a pancake lover like my daughter! Try them …. they are so easy, fluffy and SUPER YUMMY!!

5 Ingredient healthy banana pancakes
5 Ingredients Healthy Banana Pancake Recipe- Print Recipe HERE!

The proof is in the pudding- I mean breakfast

Just take a look at the state of these pancakes that my 8 year old threw together herself. And then we might have let them go a little wild with the toppings, but good for them! There’s a little room for extra because the pancakes themselves are not full of sugar!

  • Those are some delish pancakes right there!
  • Topping overload!

These are so simple to make you could call them lazy Saturday pancakes. If you’ve got some ripe bananas lying around this is a perfect recipe for you. And because they are so easy you can even teach your kids to make them for themselves.

The banana is the natural sweetener in these pancakes and the baking powder and coconut flour make these pancakes light, fluffy and grain-free.

When cooking, be patient. These need to be cooked slower and lower than your average pancakes. And a good way to cook them all the way through is to put a lid over them while the underside cooks. Flip ’em and once they are cooked through put them in the oven to keep them warm while you cook the rest of the batter!

MMMMMMMM delish! Try them for yourself!

5 Ingredient Healthy Banana Pancakes

  • 2 medium ripe bananas
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4-6 Tbsp coconut flour
  • Coconut Oil

Optional Toppings

  • Berries / Fruit
  • Nut butter
  • Seeds
  • Coconut yoghurt
  • Maple syrup

Instructions

  1. These pancakes cook well on the stove-top but it is a good idea to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. So pre-heat the oven to warm, so you can keep them warm while cooking the rest.
  1. In a large mixing bowl, add bananas and mash well. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
  1. Next add eggs and whisk thoroughly until well combined.
  1. Lastly, add coconut flour 1 Tbsp at a time until a thick but the batter is scoopable. These should be thicker than your average pancake batter, but not so thick that it appears dry. If you add too much coconut flour you can add in a little milk. 
  2. Heat a large pan over medium heat. Once hot, melt coconut oil.  Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These pancakes are better cooked lower than your average pancakes. You can cover with a lid to help the center cook through.
  3. Cook for 3-4 minutes and flip carefully. Cook for 3-4 minutes more or until the underside is golden brown. Transfer cooked pancakes to the preheated oven while cooking the rest of the batter.
  4. To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. 

These pancakes are best when fresh, though leftovers can keep, covered in the refrigerator for 3-4 days. Or can be frozen for up to 1 month. These can be reheated in the microwave. toasted or baked in the oven at 176 C until hot.

Enjoy! MMMMMMM! Print the recipe HERE!