These fluffy, easy and healthy pancakes are simply delightful! Made with regular and coconut flours, they’re dairy-free and bursting with natural sweetness – all from bananas and blueberries. Topped with creamy coconut yogurt, crunchy almonds and frozen blueberries. Bon appetit!

a stack of easy and healthy pancakes in a tray topped with yogurt and blueberries

I usually rotate these in between my fluffy pancakes recipe (because no Sunday is complete without pancakes! ) but I particularly made these bananas and blueberry pancakes, this weekend, because we all had a coconut craving. And what a way to mark the start of kids’ Christmas holidays!

These healthy pancakes are thick, soft, with have just the right amount of sweet and melt-in-your-mouth deliciousness. Our 6-year old eats them completely PLAIN. Yes, you heard right, plain – as in, no chocolate spread, no syrup, no nothing. The ripe bananas do a fine job of adding sweetness to this recipe. 

This is what Sunday dreams are made of…

How To Make Healthy Banana And Blueberry Pancakes – Step By Step

step by step preparation images of how to make healthy pancakes
  1. In a large bowl, combine the dry ingredients (Image 1)
  2. Gather the wet ingredients (Image 2). Using a fork, mash the bananas and combine with egg and vanilla in a separate bowl (Image 3)
  3. Add milk to the banana-egg mixture (Image 4) and whisk
  4. Now add the flour mix to the wet ingredients (Image 5)
  5. Gently stir in the blueberries (Image 6)
  6. I crumble half a paper towel and dip it in 1/4 tsp oil and coat my pan. I only do this for the first pancake (Image 7)
  7. Using a spoon, pour batter into the pan and cook on low heat for about 3 minutes or when golden brown. Flip with a flat spatula and cook for a further 3 minutes or until cooked through (Image 8).
a stack of easy and healthy pancakes in a tray topped with yogurt and blueberries

Top Tips For Making Healthy Pancakes

  • Use the ripest bananas you can find. This will add sweetness.
  • Don’t overmix the batter because this can lead to chewy pancakes. Be gentle.
  • Use a scotch pancake pan to cook a large batch all at once. Besides saving time, it will also ensure your pancakes are the same size. If you use a scotch pancake, you will end up with 14 pancakes. If you don’t have a scotch pan, no worries, you can use a regular non-stick pan
  • Use a spoon or measuring cup to pour your mixture into the pan. That way, you’ll have similar-sized pancakes.
  • Make sure your pan is nice and hot when you pour the batter
  • Don’t cook these on medium/high because they will be burnt on the outside and uncooked on the inside
  • Before you flip, turn over one edge to assess the colour and flip once golden.

How to freeze pancakes

If you really want to make your pancakes ahead of time, you can place the pancakes on a baking sheet, so they aren’t touching and place in the freezer for 30 minutes. Then place them in freezer-safe containers and freeze for up to 1 month. Once ready to enjoy, add pancakes to a plate and microwave for 30-60 seconds or until warm.

a stack of easy and healthy pancakes in a tray topped with yogurt and blueberries

Healthy Pancakes: Nutrition highlights!

These pancakes have:

  • No added sugar
  • Are full of whole fruits – bananas and blueberries that are rich in fibre, antioxidants and nutrients like potassium.
  • Are dairy-free: if you’re lactose intolerant or struggling with gut issues when you drink regular milk, opting for plant-based kinds of milk may help. 
  • Use coconut flour to reduce the amount of carbs in this recipe. Plus, you add nutrition and flavour! Did you know, a 1/4 cup coconut flour meets 20% of your daily requirements for iron.
a stack of easy and healthy pancakes in a tray topped with yogurt and blueberries

Here’s More Desi-licious Breakfast Recipes You May Like:

What’s your favourite pancake topping? Have you tried my Healthy Banana Blueberry Pancakes before?

If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

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Desi~liciously Yours, Shahzadi

a stack of easy and healthy pancakes in a tray topped with yogurt and blueberries
5 stars (2 reviews)

Get the Recipe:

No-Added Sugar Easy And Healthy Pancakes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 8 pancakes
These fluffy, easy and healthy pancakes are simply delightful! Made with regular and coconut flours, they're dairy-free and bursting with natural sweetness – all from bananas and blueberries. Topped with creamy coconut yogurt, crunchy almonds and frozen blueberries. Bon appetit!

Ingredients
 

  • 1 cup all-purpose flour
  • ½ cup coconut flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg, medium
  • cup soy milk
  • 3 banana, medium, ripe, mashed
  • 1 tsp vanilla extract
  • ½ cup blueberries, frozen, do not thaw
  • ¼ tsp coconut oil

Equipment

  • regular pan or scotch pancake pan

Instructions
 

  • In a large bowl, combine the flours, baking powder, salt and cinnamon powder.
  • In a separate bowl, mash the bananas and add the egg, milk and vanilla extract. Whisk to mix.
  • Combine the dry ingredients with the wet ingredients and gently combine.
  • Add blueberries and gently combine.
  • Crumble half a paper towel and dip it in 1/4 tsp oil. Use this to coat the pan. I only do this for the first pancake. If you're using a scotch pancake pan, do this for the first batch of pancakes.
  • Use a spoon to pour the batter into the pan and cook on low heat for about 3 minutes or until golden brown. Flip using a flat spatula and cook for a further 3 minutes or until cooked through. Repeat the process to make the rest of the pancakes.
  • Enjoy with your favourite toppings (optional).

Notes

  • Use the ripest bananas you can find. This will add sweetness.
  • Don’t overmix the batter because this can lead to chewy pancakes. Be gentle.
  • Use a scotch pancake pan to cook a batch at once. Besides saving time, it will also ensure your pancakes are the same size. If you use a scotch pancake, you will end up with 14 pancakes.
  • Use a spoon or measuring cup to pour your mixture into the pan. That way, you’ll have similar-sized pancakes.
  • Make sure your pan is nice and hot when you pour the batter
  • Don’t cook these on medium/high because they will be burnt on the outside and uncooked on the inside
  • Before you flip, turn over one edge to assess the colour and flip once golden.

Nutrition Information:

Calories: 162kcal (8%)Carbohydrates: 30g (10%)Protein: 5g (10%)Fat: 3g (5%)Saturated Fat: 2g (10%)Cholesterol: 20mg (7%)Sodium: 189mg (8%)Potassium: 368mg (11%)Fiber: 5g (20%)Sugar: 8g (9%)Vitamin A: 203IU (4%)Vitamin C: 7mg (8%)Calcium: 117mg (12%)Iron: 1mg (6%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Western
Course: Breakfast
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.