These healthy banana pancakes are one of my favourite breakfasts ever—I’ve been making them for years and never get tired of them. They’re thick, fluffy, and feel like such a treat, but they’re made with only five simple, wholesome ingredients. Naturally sweet from the banana, high in protein from the egg and soya milk, and full of fibre from the oats, they’re a nourishing way to start the day.
If you’ve ever felt like pancakes take too long or require lots of ingredients, this recipe will change your mind. You just need one ripe banana, an egg, a splash of unsweetened soya milk, a handful of oat flour (you can make your own by blending oats), and a little baking powder. That’s it. Mash, mix, pour, and cook—it’s genuinely that easy.
These healthy banana pancakes are perfect for busy mornings when you want something warm and filling without spending ages in the kitchen. They’re also a great make-ahead breakfast—store leftovers in the fridge and reheat in a pan or toaster the next day. I love topping mine with Greek yoghurt, berries, or a drizzle of peanut butter for that perfect balance of protein, healthy fats, and fibre.
Whether you’re looking for a healthy breakfast recipe to fuel your day, a weekend brunch that won’t leave you feeling heavy, or just a quick way to use up ripe bananas—this one’s a keeper. A true classic that’s quick, satisfying, and always buonissimo
How To Serve
I love a balanced meal, so I always top my pancakes with Greek yogurt and cacao nibs for a boost of protein and antioxidants. I don’t add any honey or sweetener to my pancakes as I always use very ripe bananas. Feel free to get creative and add any topping you like—here are a few ideas:
Fresh fruit: Top with berries or banana slices and a drizzle of maple syrup.
Extra protein: Add a dollop of Greek yogurt or nut butter.
Crunchy twist: Sprinkle with granola, chia seeds, or shredded coconut.
Indulgent: Top with dark chocolate chips or a drizzle of melted chocolate.
How to Make Ground Oats from Scratch
Making your own oat flour is super easy! Simply take rolled oats (about 1 cup for this recipe) and place them in a blender or food processor. Blend on high for about 30 seconds, or until the oats are finely ground and resemble a flour-like texture. I love to make a huge batch and store it in an airtight jar since a lot of my recipes use ground oats. This saves both time and money, as you’ll always have it ready when needed!
Tips
- Use ripe bananas: The riper the banana, the sweeter your pancakes will be. Look for bananas with lots of brown spots—they mash easily and add natural sweetness to your healthy banana pancakes.
- Mash well: Take the time to mash your banana into a smooth purée. This helps create a lump-free batter and ensures even texture in every bite.
- Let the batter sit (optional): If you have time, let your pancake batter rest for 5 minutes. This allows the oat flour to absorb some liquid, thickening the batter slightly and helping your pancakes hold together beautifully.
- Preheat your pan properly: Start by heating your non-stick pan on high to get it hot, then lower the heat before cooking. This helps you get that golden-brown colour without burning the pancakes.
- Use a good non-stick pan: For easy flipping, a high-quality non-stick pan is a must. If your pan is truly non-stick, you won’t even need oil—perfect for keeping your healthy banana pancakes light and clean.
- Stick to small pancakes: Keep each pancake around 10cm wide. Smaller pancakes are easier to flip, cook more evenly, and help you control portion sizes for a perfectly balanced breakfast.
- Don’t flip too soon: Wait until bubbles form and the edges look set before flipping for the fluffiest result.
- Serve straight away: These pancakes are best enjoyed fresh and warm.
- Freezing tip: Place baking paper between pancakes before freezing to stop them sticking together.
Swaps
Soya milk: Any unsweetened plant-based milk works—almond, oat, or coconut drink.
Ground oats: You can use plain flour or buckwheat flour instead.
Storage
These pancakes are best enjoyed warm, I always make one portion, enough for
Fridge: Store in an airtight container for up to 3 days. Reheat in a dry pan or toaster for best texture.
Freezer: Freeze in a single layer, then transfer to a container or bag. Keeps well for up to 2 months.
More Healthy Breakfast
- Healthy Apple & Blueberry Breakfast Crumble
- 5-Ingredient Healthy Almond & Banana Muffins
- Baked Sheet Pan Omelette
- Healthy Carrot Cake Overnight Oats
Healthy Banana Pancakes – Easy 5-Ingredient Recipe
Ingredients
- 1 banana, best when it has lots of brown spots
- 1 eggs
- 50 ml unsweetened soya milk
- 60 g ground oats, simply blend rolled oats
- 1 tsp baking
Instructions
- Mash the banana to create a purée.
- Add the rest of the ingredients and mix until well combined.
- On a non- stick pan add ~ 2 tbsp of the pancake batter to create a small pancake, I fit 2 pancakes at the time. (Make sure the pan is really hot and good quality non stick, I usually turn the heat at the max to heat it up and then keep it in low heat while the pancakes are cooking)
- Cook the first side for ~1 min then
- 30 secs the other side.
Video
Notes
- This 5-ingredient banana pancake recipe is one of my all-time favourite healthy breakfasts. It’s quick, budget-friendly, and made with wholesome ingredients only.
- The ripe banana adds natural sweetness, while the oat flour gives fibre and structure. Each portion makes around 4–5 thick pancakes and keeps you full for hours.
- Top with yoghurt, nut butter, or fresh fruit for a balanced and satisfying start to the day.
- Gluten-free, high-protein, and ready in minutes—perfect for busy mornings!