How To Make Banana Pancakes

HilahCooking's picture

May. 01, 2016

Make banana pancakes for your toddler (or yourself!) These whole grain banana pancakes can be made without egg, without gluten and/or without dairy if your child has allergies or if you want to make vegan banana pancakes.


Ripe banana 1 , mashed ((about 1/1 cup))
Egg/Oil 1 ((1 tbsp of alternate ingredient))
Milk/Non dairy milk 1 1/4 Cup (20 tbs)
Vanilla extract 1/2 Teaspoon ((optional)) (Optional)
Cinnamon 1 Dash ((optional)) (Optional)
Whole wheat flour 3/4 Cup (12 tbs)
Buck wheat flour 1/2 Cup (8 tbs)
Baking powder 1 Teaspoon
Salt 1/4 Teaspoon
Oil 2 Tablespoon ((I like coconut oil))



1.Mash banana in a large bowl with a fork until its mostly smooth. Mix in egg if using. Add milk, oil and vanilla and stir well.

2.Add dry ingredients and mix quickly. There may be some lumps.

Lightly oil a griddle and heat over medium until it sizzles when a drop of water is flung upon it.

3.Portion batter by large tablespoonfuls spreading the batter out if necessary to make a circle about 2 inches diameter. Cook until the edges begin to look dry and bubbles form around the outside. Use a spatula to flip each pancake and cook another 1-2 minutes until brown and crispy.


4.Serve pancakes hot with butter and syrup or cool and refrigerate.


1.Pancakes can be reheated in a toaster or toaster oven.

2.Use 1 1/4 cups whole wheat flour if you dont have buckwheat flour. Or use another flour in place of the buckwheat flour.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 88Calories from Fat 35

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 89 mg3.71%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet