Healthy Banana Pancakes (Gluten-Free & Naturally Sweetened)
Looking for a healthy banana protein pancake recipe that's as delicious as it is easy to make? These fluffy gluten-free banana pancakes are naturally sweetened with ripe banana and made with almond flour, coconut flour, Greek yogurt, eggs, and chia seeds for a satisfying breakfast that's packed with protein, healthy fats, and fiber. They're perfect for busy mornings, meal prep, or a nourishing weekend breakfast.
Why You'll Love This Recipe:
High in protein to help keep you full
Gluten-free and grain-free
Naturally sweetened with banana (no added sugar)
Made with simple, wholesome ingredients
Ready in about 15 minutes
Great for meal prep and freezer-friendly
Ingredients:
1 medium ripe banana, mashed
2 large eggs
¼ cup finely ground almond flour
1 Tbsp coconut flour
1 Tbsp ground chia seeds
2 Tbsp plain nonfat Greek yogurt
½ tsp pure vanilla extract
½ tsp ground cinnamon
Pinch of salt (optional)
For cooking:
Avocado oil spray or 1 teaspoon avocado oil
Directions:
In a medium bowl, mash the banana until smooth.
Add the eggs, Greek yogurt, and vanilla extract. Whisk until well-combined.
Stir in the almond flour, coconut flour, chia seeds, cinnamon, and salt. Mix until a smooth batter forms.
Let the batter rest for 2-3 minutes to allow the coconut flour and chia seeds to absorb moisture.
Heat a lightly greased nonstick skillet over medium-low heat.
Scoop about 2 tablespoons of batter per pancake onto the skillet.
Cook for 2-3 minutes, until the edges begin to set and the bottoms are golden brown.
Carefully flip and cook for another 1-2 minutes, or until cooked through.
Serve right away with your favorite toppings.
Healthy Topping Ideas:
Fresh blueberries, strawberries, or raspberries
Sliced banana
Plain Greek yogurt
Natural peanut butter or almond butter
Chopped walnuts or pecans
Hemp seeds or ground flaxseed
A drizzle of pure maple syrup
Extra cinnamon
Storage:
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the pancakes to cool completely, then place parchment paper between each pancake and freeze in a freezer-safe container or bag for up to 3 months.
Reheat in the microwave for 30-60 seconds or warm in a toaster or skillet until heated through.
Tips:
Use a very ripe banana for the best natural sweetness.
Keep the heat at medium-low to prevent the pancakes from browning before the center cooks through.
If the batter thickens while sitting, stir in 1-2 tsp of milk or a milk alternative of your choice before cooking the remaining pancakes.
For extra protein, serve with additional Greek yogurt on top.