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Easy Banana Pancake Recipe

Easy Banana Pancake Recipe

Love Keil
Easy Banana Pancake Recipe without Milk – this is my kid’s favorite banana pancakes! 
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Brunch Recipe
Cuisine American
Servings 4 servings
Calories 293 kcal



  • In a mixing bowl combine dry ingredients: 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder and 1/2 teaspoon of sea salt. Whisk it all up.
  • Using a different bowl combine wet ingredients: 2 eggs, 2 cups of almond milk, 4 tablespoons of olive oil and 4 mashed bananas. Give it a good whisk.
  • Now, add dry mixture into wet mixture and stir until just combined, be careful not to over mix.
  • Pour 1 tablespoon of olive oil into the skillet and preheat it over medium heat, add 1/4 cup of batter for each pancake and cook until golden color on both sides about 2-3 minutes on each side, or until pancakes are cooked thru.
  • Serve with sliced bananas and maple syrup. Enjoy!



  • For this easy banana pancake recipe feel free to use any oil of your choice like avocado, coconut, olive or grape seed oil.
  • Store left over pancakes in airtight container inside the fridge for 1-2 days or inside the freezer for up to 1 month
  • Serve banana pancakes with maple syrup, raw honey or condensed milk.
When YOU make this Easy Banana Pancake Recipe, take a picture & DM me your Food Creation on Instagram @MunchkinTimeBlog  or hashtag #munchkintimeblog . I would love to see YOUR creation & feature it here under this recipe!


Serving: 1gCalories: 293kcalCarbohydrates: 53gProtein: 10gFat: 4gSaturated Fat: 1gCholesterol: 82mgSodium: 489mgPotassium: 501mgFiber: 2gSugar: 3gVitamin A: 119IUCalcium: 345mgIron: 4mg
Keyword breakfast, dairy free, pancakes
Tried this recipe?Let us know how it was!