These Banana Strawberry Pancakes are healthier and simpler pancakes ready in under 15 minutes and loaded with moist fruity bites.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Banana Strawberry Pancakes
These Banana Strawberry Pancakes are healthier and simpler pancakes ready in under 15 minutes and loaded with moist fruity bites.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 4 Servings (of 3 Pancakes)
Calories: 310.5 kcal
Ingredients
- ½ cup Mashed Banana - about 1 large ripe bananas (note 1)
- 1 cup Unsweetened Almond Milk - (note 2)
- 2 tablespoons Light Olive Oil - (note 3)
- 2 tablespoons Maple Syrup - (note 4)
- 1 teaspoon Vanilla Extract
- 1 ½ cups All-Purpose Flour - (note 5) + 1 tablespoon to roll the strawberries
- 1 tablespoon Baking Powder
- 1 teaspoon Cinnamon
- 1 cups Strawberries - (note 6)
Instructions
- Peel and mash the bananas and measure 1/2 cup. It has to be precise or the pancake will be too moist and won't cook properly. Freeze any excess.
- Finely chop fresh strawberries. Place in a small bowl, add a tablespoon of flour, and stir to coat. This is optional, but highly recommended for juicy ripe strawberries that will release more liquid in the batter. Set aside.
- In a mixing bowl, add the mashed banana, almond milk, vanilla extract, olive oil, and maple syrup. Whisk until well combined/smooth.
- Add in flour, cinnamon, and baking powder. Stir until the batter is smooth.
- Fold in the finely chopped strawberries and stir to incorporate.
- Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of olive oil on the surface of the pan, and scoop 3 tablespoons of pancake batter per pancake.
- Cook the pancakes for 2-3 minutes on one side or until the edges set, and it's easy to slide a spatula under the pancake to flip it.
- Flip and cook the pancakes for an extra 1 minute on the other side.
Notes
Note 1: The darker the banana skin, the sweeter the pancakes will be.
Note 2: Any milk works, like soy milk, oat milk, or milk if you use dairy in your kitchen.
Note 3: Any low-flavor oil works in this recipe. If using coconut oil, don’t bring it in contact with cold milk straight out of the fridge, as it will form oil lumps in the pancake batter.
Note 4: Any sweetener like agave syrup, coconut sugar, or sugar works. You can skip the sweetener too if your banana is very ripe.
Note 5: I haven’t tried all-purpose gluten-free flour, so I can’t guarantee it works and delivers good results. The recipe does not work with almond flour or oat flour.
Note 6: Fresh strawberries work better than frozen strawberries. Frozen strawberries are large, and release too much water in the batter making the pancakes uncooked and gummy in the middle.
Storage: Store pancakes in the fridge in an airtight container for up to 3 days or freeze them in Ziploc bags and thaw them in the fridge the day before.
Equipment
Nutrition
Serving: 3pancakes | Calories: 310.5kcal | Carbohydrates: 53.3g | Protein: 5.7g | Fat: 8.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.5g | Sodium: 402mg | Potassium: 232.7mg | Fiber: 3.2g | Sugar: 11.5g | Vitamin A: 23.8IU | Vitamin C: 23.6mg | Calcium: 281.6mg | Iron: 2.8mg | Magnesium: 25.9mg | Phosphorus: 131.6mg | Zinc: 0.5mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a handful of ingredients for this recipe.
- Mashed Banana – This adds moisture and natural sweetness to the pancakes. Ripe bananas work best as it brings more sweetness.
- Unsweetened Almond Milk – It provides the liquid base for the batter. Soy milk, oat milk, or any other non-dairy milk also work fine.
- Light Olive Oil – The oil adds moisture and richness to the pancakes. Any neutral-flavored oil works well.
- Maple Syrup – It sweetens the pancakes. Agave syrup, coconut sugar, or regular sugar also work.
- Vanilla Extract – This enhances the overall flavor profile.
- All-Purpose Flour – It forms the structure of the pancakes. It should work with whole wheat flour or spelt flour.
- Baking Powder – This makes the pancakes light and fluffy.
- Cinnamon – It adds a warm, comforting spice.
- Strawberries – These provide fresh, fruity bites. Rolling them in flour helps absorb excess moisture.
How to Make Banana Strawberry Pancakes
This is a classic pancake recipe, here are pics of key steps.
Mix the ingredients in a large bowl and incorporate the diced strawberry.
Use an ice cream scoop or a measuring cup to pour some batter on a pan with hot oil.
Let each pancake cook for about 3 minutes on one side.
Flip the pancake and cook it for another minute on that side. Repeat for the whole batter.
Carine’s Baking Tips
- Almond Extract Boost – Add 1/4 teaspoon of almond extract to the batter for a complementary flavor.
- Berry Variety – Swap some strawberries for blueberries or raspberries to mix up the flavors.
- Flour-Coat Strawberries – If using very ripe, juicy strawberries, roll them in 1 tablespoon of flour to prevent a soggy batter.
- Chocolate Chip Addition – Stir in 2-3 tablespoons of mini chocolate chips for an extra treat.
- Ripe Banana Sweetness – Use very ripe, dark-spotted bananas for the sweetest pancakes.
- Milk Temperature Tip – If using coconut oil, ensure your milk is at room temperature to avoid oil lumps.
- Gentle Folding – Fold in the strawberries gently to avoid overmixing the batter.
- Pan Temperature Control – Maintain medium heat on your griddle for even cooking.
- Flip Timing – Wait until the edges are set and you can slide a spatula underneath before flipping.
- Storage Solution – Store leftover pancakes in an airtight container in the fridge or freeze them for later.
Leave a comment