Healthy Banana Pancake Recipe

Wheat Free Fluffy Banana Pancake Recipe (with Flax Seeds)

  • Author: Ivy Larson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 to 6 1x
  • Category: Breakfast
  • Cuisine: Clean Eating


Made with whole grain sprouted spelt flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!



  • 2 1/4 cups sprouted spelt flour (such as One Degree Organics)
  • 1/4 cup ground flax seeds
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/8 teaspoon unrefined sea salt
  • 1 tablespoon pure vanilla extract
  • 2 organic (pasture-raised eggs (such as Vital Farms), lightly beaten)
  • 1 3/4 cup unsweetened hemp milk (OR almond milk OR coconut milk)
  • 2 tablespoons melted extra virgin coconut oil (plus more for cooking)
  • 2 ripe bananas (mashed)


  1. In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda and salt.
  2. Make a well, or hole, in the center of the flour mixture and pour in the vanilla, eggs, hemp milk, and coconut oil. Whisk together thoroughly until just combined, but do not over-mix.
  3. Gently fold in the masked bananas with a spatula.
  4. Heat a well oiled griddle or skillet over medium heat. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.


Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.