Simple, delicious recipes and helpful tips.

Healthy French Toast Pancakes

With just 5 ingredients and no flour or sugar, these pancakes are healthy but also quite tasty. Kids love them and they freeze well if you make extras.

pancakes with syrup on a blue and gold plate

These Healthy French Toast Pancakes have just the right amount of cinnamon and eggy-ness to taste just like French toast. They even have a similar texture, which is so nice. But, healthy? Yesss.

There’s absolutely nothing in these pancakes that’s bad for you. No sugar, no flour, just flavor! Yes, I put powdered sugar and syrup on top of them because it looks pretty in a photo. I know, I know. Life is about balance, right?

The best part of these pancakes is that my toddler absolutely gobbles them up. When I need to feed a hangry kid super fast, I can plop these on his plate as soon as they come out of the skillet and cool a little. If I don’t have a head start, I have a hard time keeping up with him. I just give them to him as-is without syrup or sugar.

I absolutely love that I don’t have to worry about how many he eats. They are 100% guilt free and as a mom, that’s priceless. There are not enough toddler-friendly recipes like that in the world.

Lastly, these freeze amazingly well. Just let them cool completely, layer them with parchment paper and put them in a freezer bag. They’re always good to have on hand in a pinch. Anytime I have bananas on their way out, I try to make a batch of these to put in the freezer.

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This is most important part. They need to be pretty ripe. You have a little wiggle room, but if they’re green at all, they won’t taste good. Green bananas are very starchy. As they ripen, the natural sugars develop and that’s what sweetens the pancakes.

Can they be too ripe? Yes. You won’t know until you peel them, but they’ll look really mushy, almost like they’re starting to liquify. They are. They’ll also start to have a bit of a fermented smell and that does come out in the pancakes. It’s not a nice flavor in these. 

Baking Powder

This ingredient isn’t critical. If you eat paleo, you can omit this or use a special paleo version. If you leave it out, they’ll lose a teeny bit of their fluff, but they aren’t bread-y like regular pancakes anyway. It’s not a big deal.


Just your regular ground cinnamon from the spice aisle is what you want. You can also add other spices like nutmeg or allspice, but those are much stronger flavors so be very conservative. 

Making the Pancakes

Heat a nonstick skillet or griddle on medium-low heat. I like to use a little coconut oil spray because sometimes ceramic skillets lose a bit of their nonstick quality over time. 

I use this handy little thing called a Pancake Pen to dispense the batter. I just have to make sure I’ve mashed the bananas enough that they don’t clog the tip.

Regular pancakes will bubble and get less glossy on the surface when it’s time to flip them. These are a bit different. They will bubble slightly, but you need to watch them. The main ingredient is egg, so just watch for the egg base to cook. Gently lift the edge with a spatula to check them and flip them when they’re a nice dark, golden brown.

stack of pancakes with syrup on blue and gold plate

Healthy French Toast Pancakes

Jen Tiffany
These healthy french toast pancakes have just a few simple ingredients and are so fast to make. Perfect for busy moms and hungry kiddos. These are especially great for babies who have started finger goods.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine American
Servings 20


  • 2 medium bananas - very ripe
  • 4 eggs
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon


  • Preheat a nonstick skillet on medium-low heat. Spray the pan with cooking spray. The pancakes are thin and delicate and any sticking will ruin them.
  • In a medium sized mixing bowl, mash the bananas well, but leave them just slightly chunky.
  • Add the baking powder, cinnamon and salt to the bananas and blend with a whisk until well combined.
  • Add the eggs and whisk in thoroughly until smooth.
  • Slowly pour batter into hot skillet. You can make the pancakes any size you wish.
  • As the pancakes start to cook, left the edges gently with a spatula and check them. When good and brown but not burnt, flip them.
  • Remove to a plate as you continue cooking the next batch. Store in the refrigerator.

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Jen Tiffany, Oklahoma girl, mom, creator of Tasty Sunrise recipes.

Hey, I’m Jen.

I’m a photographer and food blogger from Oklahoma. I love to cook and share great food with family and friends. Oh, and I do love to eat, too!