Healthy Banana Pancakes

Banana Pancakes

These healthy Banana Pancakes will be the perfect weekend breakfast. Incredibly soft and fluffy, and easy to make with only a few ingredients.

Healthy Banana Pancakes

These delicious Banana Pancakes are:

  • Refined sugar-free
  • Easy to make
  • White wheat-flour-free
  • Soft & fluffy
  • Healthy breakfast
Healthy Banana Pancakes

TIME: 20 minutes | SERVINGS: 10


  • 1 ripe banana
  • 1 egg
  • 100g buckwheat or oat flour
  • 1 tsp baking powder
  • 100ml plant-based milk


  1. Blend the banana with milk and egg or mash it with a fork and combine with milk and egg.
  2. Separately mix the flour with baking powder.
  3. Mix them all together. The dough should be medium thick, if it is too liquid, add more flour. This can be affected by the size and ripeness of the banana.
  4. Heat the pan to medium-high temperature.
  5. Bake the pancakes without oil if you have a new / non-sticking pan or use a little coconut oil.
  6. Garnish with banana slices, peanut butter, berries, and chopped nuts or coconut flakes.

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.

Make your body a better place, and choose healthy.

Healthy Crepes with Berry jam

Healthy Crepes with berry jam

Easy, healthy crepes with homemade sugar-free berry jam will be perfect for the lazy weekend’s breakfasts. Crepes are lactose-free, sugar-free, and white wheat flour-free, with only a few ingredients.

Healthy Crepes with Berry jam

These Healthy Crepes are:

  • Easy to cook, only 4 ingredients
  • Lactose-free
  • Refined sugar-free
  • Thin, soft with crispy edges
  • With many variations for toppings
  • Perfect for breakfasts

Important tips:

  • Combine all wet ingredients – eggs and milk, and mix it well, but you can also blend it all, it’s a secret tip how to make the butter super fast and smooth.
  • Heat the pan to medium heat and add a little coconut oil or other oil. It’s very important to determine the right temperature not too high or low to fry crepes perfect. You can test the heat with the first crepes.
  • It’s important to choose the appropriate amount of the batter, the crepes should be thin with crispy edges.

How to store crepes?

You can store them in the fridge for up to 5 days or you can freeze them in the freezer for 5 months.

You may also like these pancake recipes:

TIME: 20 minutes | SERVINGS: 8


  • 250ml oat milk
  • 2 eggs
  • 70g buckwheat flour
  • Pinch of salt

Berry jam:

  • 100g berries
  • 2 tbsp water
  • 1 tsp chia seeds
  • 1 – 2 tbsp honey or agave syrup


  1. Start with the berry jam. Boil berries with water and sweetener until berries start to dissolve.
  2. Add chia seeds and set the jam aside to cool.
  3. Mix the eggs with milk and salt. Slowly add flour and combine all well until you get the smooth mixture or use the blender and blend all.
  4. Preheat the frying pan over medium-high heat, grease it with coconut or olive oil.
  5. Take a cup, add 1/3 of the batter and pour it into the center of the pan, then take it off the heat and tilt it all around until the batter covers the entire pan.
  6. Bake the crepe from both sides until the edges get golden brown.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏


Delicious, fluffy pancakes topped with juicy apple and cinnamon. If you have at least one apple or more at home, then you have a brand new recipe for the weekend pancake breakfasts. Apple makes the pancakes fruity and juicy, but cinnamon gives the spiciness and taste of fall. This is the perfect recipe for apple season because then the most delicious and varied apples are available. These vegan pancakes are very easy to make, they only consist of 6 ingredients.

Vegan Apple Cinnamon Pancakes

Cinnamon Apple Pancakes are:

  • Vegan
  • Refined sugar-free
  • Easy to make
  • White wheat-flour-free
  • Fruity
  • Light
Vegan Apple Cinnamon Pancakes

Pro tips to make them as much perfect as you can:

  • Don’t overheat the pan, then the pancakes will burn before they are ready.
  • Make your own oat flour using a food processor or a blender until you get a fine flour.
  • The best way how to know, that you need to flip the pancake over, is when bubbles appear in the batter.
  • Don’t overmix the batter, because you can lose fluffiness of the pancakes.
  • Try to serve them warm, right away out of the pan.
  • I didn’t grease the pan. Pay attention to the pan you have. If you have a new, non-stick pan you can try to bake them without greasing it, but if you have an older one, then maybe it’s better to put in a little oil. You can also use coconut oil.
  • Try to cut the apples into thin slices, then they will bake better.
Vegan Apple Cinnamon Pancakes

How to store the pancakes?

You can store them in an airtight container in the fridge for 3-5 days. You can also freeze them, put them in a freeze-safe container or bag, and put them in the freezer for 4-5 months. Thaw them completely in the fridge overnight before reheating.


TIME: 15 minutes | SERVINGS: 5 pancakes (1 portion)


  • 100g oat flour
  • 110ml plant milk
  • 1 tsp baking powder
  • 1 tsp honey (runny, melted)
  • 1 – 2 tsp cinnamon
  • 1 apple


  1. Prepare the apple rings. Cut the apple into thin slices, starting from the narrowest part of the apple. Cut the core out from each ring.
  2. Take the dry ingredients (flour, 1/2 tsp of cinnamon, and baking powder) and mix them in a bowl.
  3. Add the wet ingredients, and combine well, but don’t overmix the batter.
  4. Heat up the frying pan over medium heat. If it’s necessary, grease it. When the pan is heated, lower it a bit more the heat.
  5. Take a tablespoon or larger wooden spoon and pour the batter into the pan. Top the pancake with one apple ring and sprinkle it with cinnamon. Bake until the bubbles appear, then flip it over. Bake until they are light brown on each side.
  6. Serve the warm pancakes on a plate and add your favorite toppings, for example, peanut butter, homemade healthy jam, any kind of yogurt, fresh fruits, or nuts.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine and I will post it.

Blueberry Banana Pancakes


Holidays without pancakes are not holidays. Juicy Blueberry Banana Pancakes will be the perfect breakfast for the weekends or any other day. Blueberry Banana Pancakes can be either breakfast and a healthy dessert, which you can decorate, for example, with ice cream, various berry sauces, and fruit of your choice. Blueberries give pancakes a juicy fruity taste. Blueberry banana pancakes are soft and fluffy. Blueberry pancakes are healthy because they are without white wheat flour and sugar.

Blueberry Banana Pancakes

Juicy Fruity Blueberry Pancakes – Perfect Breakfast or Healthy Dessert

Blueberry Pancakes
Blueberry Banana Pancakes

TIME: 15 minutes | SERVINGS: 6 pancakes


  • 1 big banana
  • 1 egg
  • 100g buckwheat or oat flour
  • 1 tsp baking powder
  • 100ml plant milk
  • 120g blueberries


  1. Mix the flour with baking powder.
  2. Blend banana, milk, and egg.
  3. Add the banana mixture and blueberries to the flour and combine all well.
  4. Take a pan and bake the pancakes over medium heat.


Coconut pancakes – for real coconut taste lovers. Pancakes are soft, fluffy, and have an exotic coconut flavor. Coconut Pancakes will be perfect for both breakfast and dessert. You can decorate pancakes with whatever you want and make them taste fresh or as sweet as you want by garnishing them with jam, nut butter, coconut flakes, fruits, and berries. Coconut pancakes are healthy because they are sugar-free, without white wheat flour, they also are lactose-free.

Healthy Coconut Pancakes with Peanut Butter

Healthy Coconut Pancakes – Sugar-free, Lactose-free, Soft and Fluffy Dessert or Breakfast

Healthy Coconut Pancakes
Healthy Coconut Pancakes

TIME: 7 min preparation, 10 min baking | SERVINGS: 6


  • 75g oat flour
  • 90ml coconut milk
  • 1 egg
  • 3 – 4 tbsp shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • sweetener (optional)


  1. Mix flour with baking powder and soda.
  2. Separately stir milk with egg and sweetener.
  3. Combine both mixtures, add shredded coconut, mix all well.
  4. bake in a medium heat without oil, if you have a new or non-stick pan, or add coconut oil.


In my opinion, pancakes are a universal meal, you can eat them for breakfast, as the main course, and as well for dessert. I mostly eat pancakes for breakfast or as a light dinner. These super delicious Gluten-free Banana Pancakes are fluffy, soft, and quick to cook. You can decorate them with whatever you want. I chose wild berry jam this time, it’s a healthy alternative to the classic jam because most all classic jams oversaturate sugar. Gluten-free banana pancakes are sugar-free, and white wheat flour-free, they are guilt-free.

Gluten-free banana pancakes

Fluffy, Soft, Sugar-free and Healthy Gluten-free Banana Pancakes

Gluten-free Banana Pancakes

You May Also Want To Try These: Buckwheat Pancakes With Healthy Banana Chocolate Sauce

Gluten-Free Banana Pancakes
Gluten-free Banana Pancakes

TIME: 10 min preparation, 10 min cooking | SERVINGS: 12 pancakes



  • 1 big banana
  • 1 egg
  • 100g buckwheat flour
  • 1 tsp baking powder
  • 80ml plant milk


  • 75g fresh or frozen wild berries or other berries
  • 2 tbsp water
  • 1 tsp honey
  • 2 tbsp chia seeds


  1. Start with the jam. Take a boiler, add wild berries and water. Boil all in medium heat, while boiling try to mash the berries with a spoon.
  2. Add honey, combine all, add chia seeds and leave to cool.
  3. Mix flour with baking powder.
  4. Blend banana, milk, and egg.
  5. Add to the four and combine all.
  6. Take a pan and bake the pancakes over medium heat, I added some coconut oil to the pan.