Gluten free, no refined sugars & no dairy or butter – these Skinny Banana Pancakes are guilt-free without having to sacrifice that delicious banana pancake taste! 
I love breakfast. And I love starting my weekend with a delicious stack of pancakes dripping with maple syrup.
This Saturday (which let’s be honest….was no different than any other morning) I wanted something decadent. The only hesitation??? I also just started a 30-day hot yoga challenge and was planning to go to a particularly difficult class not long after breakfast.
Hmmmm….. Having a triple chocolate brownie like I did last Saturday probably wouldn’t be the best idea….
So without giving up on my special Saturday breakfasts – I decided it was time for a lightened up pancake recipe.
Because I can be healthy. And I can have delicious pancakes. Light, fluffy, filled with all the taste of banana pancakes – you won’t even realize they’re a lightened up recipe!(Look at me – breaking boundaries).
OK – so here’s the 411 on the ingredient list. These pancakes are
- Dairy free
- Have no refined sugars
- Flourless
- Gluten free
- And ready in no time
But most importantly – they taste delicious. The cinnamon, vanilla & bananas gives these pancakes all the flavor of your favorite breakfast. They’re still fluffy & soft like traditional pancakes, but you don’t have to sacrifice any of your healthy eating to enjoy them.
So whether you want a breakfast that’s low-cal or dairy-free, or you want delicious pancakes – this recipe gives you both. Delicious (healthy) pancakes??? Yes please!!!!
- 2/3 cup rolled oats or oat flour
- 2 ripe medium-sized bananas
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon to 1 tablespoon unsweetened almond milk , as needed
- coconut oil or other oil for frying
- In a blender or food processor, process the oats in short 10 second bursts until they're a fine powder. Add the remaining ingredients except for the almond milk and process until smooth. If batter appears too thick - add up to 1 tablespoon of almond milk. Pour batter into a large bowl
- Preheat an electric griddle to 350F degrees or heat a large frying pan on medium heat and melt 1-2 teaspoons of oil in the pan. For each pancake, pour approximately 1/4 of batter onto the pan or griddle. Allow to cook for 2-3 minutes, then flip onto the other side and cook for an additional 2-3 minutes.
- Serve warm with fresh fruit, maple syrup, peanut butter or plain.
Oh my God! They are soooo amazing! I found the receipe yesterday and I’m doing them again today! So delicious! Thanks for this! Love you! 🙂
Awe! You’re making me blush! 🙂 So glad you like the recipe!
I’m a type 2 diabetic who was absolutely craving pancakes. I tried this recipe used agave because it’s lower glycemic and put some natural peanut butter on top. I would say these are a repeat for me!
I’ve tried similar recipes to this (in search of delicious things to make for my sugar free, gluten free in-laws), but none have come close to this one in terms of taste, texture, and all-around pancake-y-ness! I have also tried it without honey, and with using maple syrup as a substitution, and both variations are delicious too. Thanks for a healthy pancake recipe that I can share with the sensitive tummies in my life!
These were amazing. Better cold, they taste like banana muffins. I topped them with a little bit of natural crunchy peanut butter, delicious!!!!!