Banana Bread Pancakes

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Fill your house with the irresistible scent of freshly baked banana bread straight out of the oven. Everyone has probably had a slice of banana bread, but have you ever tried Banana Bread Pancakes? If you haven't, you've defiantly been missing out and need to whip up a batch. Sometimes it's hard to think straight in the early morning, especially about what to make for a healthy breakfast. Your search ends here with this recipe for protein banana bread pancakes. Make a batch and freeze them for a quick and easy morning on the go. 

Start with some ripe bananas or pull out the ones sitting in the freezer for a while. Blend them in a blender with warm cinnamon, nutmeg, allspice, gluten-free oats, brown sugar alternative, melted butter, eggs, unsweetened oat milk, protein powder, Greek yogurt, toasted pecans, butter, and baking soda. Pour the batter into a pan with a few flips, and you have a protein-packed, delicious, nutritious breakfast in minutes. Top off your golden pancake stack with some sliced bananas and pecans for some extra texture and crunch. 

Try making a batch of Classic Bakes, energy-boosting Green Goddess Smoothie, or give yourself a morning jolt with some Salted Caramel Cold Brew to get your day started right. 



Can I use a banana bread mix to make pancakes?

Yes, you can use banana bread mix to make pancakes. All you need to do is thin out the batter with some additional milk or water, so the pancakes will spread out and not become too thick and heavy. 

Why do my banana pancakes burn?

Bananas are naturally high in sugar which can burn quickly. Set your pan to medium-low heat and cook them a little longer than you would for regular pancakes so they won't burn in the process. 

What goes good with banana pancakes?

Banana pancakes go very well with nuts, berries, brown sugar, coconut, chocolate, caramel, pineapple, and dried fruit. 

How long do banana pancakes last in the fridge?

Banana pancakes will last up to 4 days in an airtight container in the fridge. They will also last up to 3 months in the freezer. 
Author: Jennifer Dodd
Average: 5 (1 vote)
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
24 persons



Preheat a large non-stick pan setting it medium-low heat on the stovetop
Set up a high speed blender onto the countertop, add in all the ingredients reserving 1/4 of each the sliced bananas and toasted pecans for garnishing the pancakes at the end. 
Blend the ingredients together on medium speed, scraping down the blender every 10-15 seconds with a spatula until you have a smooth batter. Pour the batter into a jug or container. 
Coat the preheated pan with non-stick spray & use a ladle or ice-cream scoop to add some batter into the pan. Only add enough batter for 1 or 2 pancakes depending on the size of your pan, so the pancakes will cook evenly and not all stick together. 
Cook until you see even bubbles begin to form on the surface, about 3 minutes, then flip the pancakes using a spatula and cook for an additional 3 minutes.  
Place the cooked pancakes onto a plate while you repeat the cooking process with the remainder of the batter. 
Stack the pancakes onto a large plate or platter and add the final touch by garnishing with the remaining toasted pecans and sliced bananas. 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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