Banana Cinnamon Pancakes

A Healthy Twist on a Breakfast Classic

Start Your Day the Nourishing Way

Breakfast is Banana and Cinnamon Pancakesoften called the most important meal of the day—and for good reason. A wholesome morning meal gives your body the fuel it needs to focus, play, and grow. But many popular breakfast options—like sugary cereals, white toast, or traditional pancakes—can be loaded with refined sugar and lacking in nutrients.

The good news? You don’t have to give up your favourite comfort foods to be healthy. With a few smart swaps you can transform less-healthy classics into nourishing meals that taste just as delicious. However, it can often be hard to navigate all the different alternative sweeteners out there and decipher which is actually healthy or not. My sugar substitutes article gives you the low-down on all things sweet, so you can make healthy choices.

Today,  I am sharing a kid and adult-friendly recipe that offers a great alternative to the classic Sunday morning pancakes. These Banana and Cinnamon Pancakes are naturally sweet, high in protein, and completely free from processed flours and sugars. Whether you’re feeding a toddler or fuelling yourself on a busy morning, they’re a perfect go-to.  Also the addition of cinnamon is perfect to help slow down the impact of blood sugar rises. Check out the compelling research on the benefits of this spice.

Banana Cinnamon Pancakes

Ingredients:

  • 2 eggs
  • 1 very ripe banana
  • 2 tbsp raw milk or coconut milk
  • ½ cup almond meal or tapioca flour
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • Pinch of salt
  • Coconut oil, ghee, or butter for cooking

Optional toppings:

  • Yoghurt or fresh ricotta
  • Sliced strawberries or other fresh fruit
  • Walnuts
  • Drizzle of maple syrup or raw honey if desired (though they are sweet enough without!)

 

Banana pancake toppings

Method

  1. Puree banana, eggs, and milk together with a blender or stick mixer until you get a smooth consistency.
  2. Add dry ingredients and mix into a thick batter. Adjust with more milk or almond meal if you prefer thinner or thicker pancakes.
  3. Heat a fry pan over medium heat.
  4. Melt a generous amount of coconut oil, ghee, or butter, and pour in the batter.
  5. When surface bubbles appear near the center of the pancake, flip and cook the other side (approx. 2–3 minutes per side).
  6. Add more oil or butter between batches as needed.
  7. Let pancakes rest in the oven on “warm” on a paper towel-lined plate until all are cooked.
  8. Serve with your choice of toppings—yoghurt or ricotta for extra protein, fruit and nuts for added fibre, and a touch of natural sweetness with honey or maple syrup.

Why This Recipe Is Healthy?

  • Naturally sweetened with banana, no refined sugar needed

  • Gluten-free and dairy-free options available

  • Adding cinnamon makes it even easier to manage the natural sweetness of these pancakes.

  • High in protein and healthy fats

  • Quick and easy to make, great for busy mornings or weekend brunch

Making small changes to family favourites can have a big impact on everyone’s health and energy levels. These pancakes are a great example of how healthy eating doesn’t have to be boring or restrictive. Try them out and enjoy a delicious, nourishing start to the day!

For more nourishing recipes, check out my recipes section.