You’re going to love this recipe for the best banana bread pancakes with no sugar and only sweetened with honey. A healthy, easy breakfast idea for the whole family! These banana bread pancakes are perfect fresh, and freeze well for later!
While we love a fresh loaf of banana bread, sometimes you just feel like a hearty pancake breakfast!
These banana bread pancakes are unbelievably delicious and are easy to make in bulk for freezing.
Banana Bread Pancakes Sweetener Options
Though my banana bread recipe calls for white sugar, however I opted for just a touch of honey for this banana bread pancakes recipe, since it would likely be topped with additional sweetener!
If you want to vary your sweetener, you can use 1/2 cup of white sugar, 1/4 cup of honey, or a 1/4 cup of maple syrup.
To substitute in low-carb sweeteners, you will need to just adjust to taste.
Banana Bread Pancakes
We tend to eat our pancakes plain or with some fresh maple syrup. But for these banana bread pancakes, you really need to top them with some fresh banana slices as well!
Then drizzle with honey or maple syrup and even a sprinkle of chopped nuts for a completely out-of-this-world breakfast experience!
This recipe calls for einkorn flour, but any wheat flour can be used with the same results!
Banana Bread Pancakes
The best banana bread pancakes with no sugar, and only sweetened with honey. A healthy, easy breakfast idea for the whole family! These banana bread pancakes are perfect fresh, and freeze well for later!
- 3 bananas ripe is better but not crucial
- 1 1/2 cups flour (we use einkorn)
- 1/3 cup melted butter
- 1/4 cup honey
- 1/4-1/2 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
Peal bananas and place in bowl. Blend bananas only until well mashed.
Add flour first, then additional ingredients (except for milk). Mix until well combined.
Add milk a little at a time until a thick pancake batter consistency is reached, the amount needed may vary.
Heat a pan over medium heat, add butter or coconut oil to the pan and wait until it's melted.
Pour batter onto hot skillet 1/3 cup at at time. Cook pancakes 1-3 at a time (depending on the size of your skillet) until bubbles appear, then flip. Cook for an additional 2 minutes once flipped.
Serve warm or freeze for later.
Freezing Pancakes for Later
If you’re like me and just really love batch cooking, then you can freeze these pancakes for later!
What I like to do is place a square of wax paper between the pancakes before stacking, and then I freeze them in small bags in one meal increments. A quart bag will hold about 5-6 pancakes, depending on how thick they are.
When you’re ready for breakfast, take them out of the freezer (separate the pancakes and remove the wax paper) and place directly on a baking sheet and in a cold oven. Turn the oven to 350° and let them warm up for about 20 minutes.
Top as desired and enjoy a delicious homemade breakfast!
You can do the same thing with waffles and pretty much never had to make breakfast fresh again ;-)
Mix-Ins: Nuts, Chocolate Chips, and More!
Nuts and banana bread tend to go hand in hand for many people. So, if you’re missing nuts in this recipe, just add them before frying the pancakes!
You can also add chocolate chips to this batter for a delicious combination!
Want to add fruit, or granola, or nuts? Do it!
Since this batter has so many bananas in it, it’s thick enough to support any mix-in that you would like to add, and it won’t all sink to the bottom!