Banana-Batter Pancakes

Mashed banana = the so-good ingredient.

This recipe is big batch! Store the pancakes in an airtight container in the fridge for up to a week (or in the freezer for up to three months). Then pop them in the toaster or microwave.

Total Time:
Level: Easy
Serves: 12


  • 4 ripe bananas
  • 8 large eggs
  • 1 tbsp. plus 1 tsp pure vanilla extract
  • 1/4 c. coconut flour or whole wheat flour
  • 1 tbsp. plus 1 tsp cinnamon
  • 1/2 tsp. baking powder
  • vegetable oil cooking spray
  • berries, for serving (optional)


  1. Mash bananas with a fork in a mixing bowl. Add eggs and vanilla, and whisk into the mashed banana.
  2. In another mixing bowl, whisk flour, cinnamon, and baking powder. Slowly whisk banana mixture into dry ingredients to combine.
  3. Lightly spray a large nonstick skillet with cooking spray, then heat over medium heat. In batches, pour in ¼ cup batter for each pancake. Cook until golden brown on bottoms; flip pancakes, and continue to cook until they're golden brown on other sides, about 5 min total.
  4. Transfer finished pancakes to a plate, and wipe out and spray skillet as needed between batches. Just before serving, top with berries, if you like.

309 cal, 11 g fat (4 g saturated), 15 g protein, 37 g carb, 15 g sugar, 8 g fiber, 227 mg sodium, 372 mg cholesterol per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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