These strawberry studded pancakes will be your family's new weekend favorite! Strawberry Banana Pancakes are easy to make, lightly sweet with no added sugar, whole grain, and feature that classic strawberry banana duo. Top them with some homemade strawberry sauce for the absolute perfect pancake experience.
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These whole grain strawberry banana pancakes are top of everyone's list of favorite breakfasts. They might be from scratch, but they don't take much more time than using a boxed pancake mix - and these are full of wholesome and nourishing ingredients!
Make sure to grab my Healthy Strawberry Sauce recipe to smother these pancakes in, too! And check out this Heart Healthy Pancake Mix for an easy mix to keep on hand for quick, from-scratch pancakes any time.
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Heart Health Benefits of Strawberry Banana Pancakes
We start with our very own heart healthy pancake mix. So right off the bat, our pancakes are a good source of fiber, calcium, magnesium, and heart healthy fats; mainly monounsaturated fat, with a good amount of protein to boot! Most notably, however, is what they lack - saturated fat, hydrogenated oils, added sugars, cholesterol, and refined carbohydrates!
From there, we mix in a little almond flour, which helps with moisture content, as well as adding a delightful nutty-sweet taste, and some heart healthy fats and vitamin E. Almonds have been shown to help lower LDL cholesterol, while maintaining stable HDL levels (1), as well as helping to lower triglycerides (2).
We already know eating fruit is good for heart health. Strawberries have a variety of health benefits, such as lowered inflammation and protection against cardiovascular disease, cognitive decline, and some cancers (3, 4).
Bananas are high in antioxidants, and can help with mood and emotional stability and lower cholesterol (5). They are also high in potassium and fiber, aiding in blood pressure management.
Ingredients
Even without that boxed pancake mix, pancakes are not fussy. We use some simple ingredients for banana strawberry pancakes.
- Heart Healthy Pancake Mix
- Almond flour
- Baking powder
- Nondairy milk
- Banana
- Vanilla extract
- Strawberries
See recipe card for quantities.
Instructions
If you can measure and chop, you can make strawberry banana pancakes!
- Step 1: Mash the banana with a fork.
- Step 2: Chop the strawberries small (remember they are going inside the pancakes, so we don't want huge chunks).
- Step 3: Mix the dry ingredients together.
- Step 4: Mix the wet ingredients together.
- Step 5: Combine the wet and dry ingredients, being careful to mix until just combined.
- Step 6: Add the chopped strawberries.
- Step 7: Gently fold in the strawberries.
- Step 8: Preheat the griddle, spay with cooking spray, and drop the batter by ¼ cup amounts onto the griddle.
- Step 9: Cook for about 5 minutes, until you start to see bubbles on the top of the pancakes, and the edges start to look dry.
- Step 10: Flip the pancakes, and cook for another 3-5 minutes, until the pancakes are cooked through.
Hint: the pancakes will cook more evenly if you use your scoop to gently spread the batter out into an evenly distributed circle, instead of the strawberry pieces forming a little mound in the middle.
Substitutions
As written, this recipe is vegetarian and vegan, oil free, and free of added sugar. Here are some other substitutions you might need.
- Nut-free - use 1 ½ cup of the pancake mix, and leave out the almond flour
- Strawberries - use any berry you like; just make sure to chop them small
- Banana - use 1 cup of applesauce, pumpkin puree, or mango puree instead of the banana
Equipment
To make these banana strawberry pancakes, you will just need basic equipment that you'd need to make about any pancakes. You'll want a good cutting board and knife, some mixing bowls and spoons, measuring cups, and a griddle or large skillet and pancake flipper.
If you need some new items, affiliate links are in the recipe!
Storage
Cool the pancakes completely, before wrapping in plastic wrap or storing in an airtight container in the refrigerator. I recommend reheating for a few minutes in a 350° F oven, or toaster oven. The microwave can be used, but can lead to pancakes that are both soggy and tough.
Pancakes can be frozen for 3-6 months. Thaw in the refrigerator overnight, then reheat using the instructions above.
Pro tip
Make sure to keep the heat on low-medium or even low while cooking the pancakes, so they can cook all the way through.
FAQ
This happens when you cook the pancakes on too high heat. That makes the outside cook way faster than the inside, and the inside ends up raw or soggy. Turn the heat down to medium-low or low while cooking your pancakes.
Here are some great ideas for healthy pancake toppings:
- Smashed berries (try our healthy strawberry sauce!)
- Grilled stone fruits, like peaches, nectarines, and apricots
- Applesauce
- Sugar Free Strawberry Jam or Blueberry chia jam
- Peanut butter (or another nut butter) and (100% fruit) jelly
- Fruit cocktail (canned in 100% juice) with a cinnamon sprinkle
- Plain yogurt topped with fruit of your choice and a little honey if needed
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with strawberry banana pancakes:
📖 Recipe
Strawberry Banana Pancakes
Equipment
Ingredients
- 1 cup Heart Healthy Pancake Mix
- ½ cup Almond Flour
- ½ teaspoon Baking Powder
- 1 ½ cups Unsweetened Nondairy Milk
- 1 Banana mashed
- 1 teaspoon Vanilla Extract
- 1 cup diced Strawberries
For topping
Instructions
- If you haven’t already, mash the banana in a bowl, using a fork. In a separate bowl, dice the strawberries.
- In a large bowl, mix the pancake mix, almond flour, and baking powder together.
- In another bowl, mix the nondairy milk, mashed banana, and vanilla.
- Pour the wet mixture into the dry ingredients, and stir to combine. Do not over mix.
- Gently fold the strawberries into the batter.
- Preheat a griddle or large skillet over medium-high heat. When hot, reduce heat to low-medium and spray with cooking spray (if it’s not nonstick).
- Scoop the pancake batter onto the griddle, about ¼ cup per pancake.
- Cook until you see bubbles forming on the top of the batter, and the edges starting to dry.
- Flip the pancakes, and cook for another few minutes, until cooked all the way through.
Nutrition
*Nutrition information is an estimate, and will change based on the brand and individual ingredients and amounts you use. This is provided for your convenience only.
Food safety
Safety is our top priority in the kitchen! Always keep these tips in mind.
- Wash hands before touching food, and after touching raw meat, your hair, face, pets, etc.
- Make sure all needed utensils and equipment are clean
- Rinse strawberries thoroughly to remove any dirt or debris before using them
- Do not use the same utensils on cooked food, that previously touched raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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