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!!!!
Skinny Banana Pancakes
Ingredients
- ⅔ cup rolled oats or oat flour
- 2 ripe medium-sized bananas
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 teaspoon to 1 tablespoon unsweetened almond milk , as needed
- coconut oil or other oil for frying
Instructions
- 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 ¼ 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.
Nutrition
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!!!!!
These are delicious, they taste like banana bread!
I’m on a low calorie diet so I substituted egg for egg whites and used my favorite 0 calorie sweetener to cut down the calories further.
They turn out fluffy and tasty every time!
These were absolutely amazing!!! Adding to my keepers book! Thank you so much!
Great pancakes and my pancake connoisseur 4 yr. old ate them up. I topped with fresh strawberries and they were even better! Awesome for my low calorie dietary needs yet filling and tasty
I just made these a moment ago. They are delicious. I am on a low carb-low calorie combo diet. I used 3.5 inch diameter pancake mold because everything needs to be weighed and measured. I used about 3 tablespoons per pancake.
Are these 90 calories each? Or are they 90 calories for 2 pancakes (8 servings for 2 to 4 people)
thank you
These were amazing! I had them with peanut butter for extra protein and they were very good. My family approves 🙂
I can’t lie I was very skeptical about trying this recipe. However, I have to applaud you, these pancakes were absolutely fantastic!!!
My daughters couldn’t even tell the difference. I literally have just came across your page and I certainly will be trying all your other recipes!!
Thank you so much 😊