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 there’s nothing better than starting the weekend with a stack of pancakes drizzled in maple syrup. This Saturday I wanted something indulgent, but I’d also just begun a 30-day hot yoga challenge and needed a lighter option before a tough class.
So I kept my special Saturday breakfast ritual but created a lighter pancake that still tastes decadent. These pancakes are light, fluffy and packed with banana flavor—so good you won’t believe they’re a healthier version.
Here’s what makes these pancakes great:
- Dairy free
- No refined sugars
- Flourless
- Gluten free
- Ready quickly
The warm cinnamon, vanilla and ripe bananas give these pancakes all the flavor of a classic banana breakfast. They stay soft and pillowy like traditional pancakes, without compromising on healthier ingredients.
Whether you want a low-calorie breakfast, a dairy-free option, or simply crave delicious pancakes, this recipe delivers on both taste and nutrition.
Skinny Banana Pancakes
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Ingredients
- 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
Instructions
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Place the oats in a blender or food processor and pulse in short 10‑second bursts until they form a fine powder. Add the bananas, eggs, honey, baking powder, salt, vanilla and cinnamon. Process until smooth. If the batter is too thick, stir in up to 1 tablespoon unsweetened almond milk. Transfer the batter to a large bowl.
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Heat an electric griddle to 350°F (or warm a large nonstick frying pan over medium heat) and add 1–2 teaspoons of coconut oil or other frying oil. For each pancake, pour about 1/4 cup of batter onto the pan. Cook 2–3 minutes on the first side, until bubbles form and edges set, then flip and cook another 2–3 minutes until golden and cooked through.
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Serve warm with fresh fruit, maple syrup, nut butter or enjoy plain.
Nutrition
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