Healthy pancakes recipe

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These healthy sugar-free pancakes have been naturally sweetened with ripe bananas and pureed apricots for a delicious, fruity flavour.

Healthy sugar-free pancakes
  • healthy
  • Low-fat
  • healthy
Preparation Time10 mins
Cooking Time5 mins
Total Time15 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories174 Kcal9%
Sugar10.2 g11%
Fat1.6 g2%
Saturated Fat0.5 g3%
Salt0.006 gRow 4 - Cell 2
Protein5.1 g10%
Carbohydrates35.1 g14%
Salt0.006 gRow 7 - Cell 2

Whether you're looking to go completely sugar-free or just cut back on the sweet stuff, these healthy pancakes will certainly hit the spot. 

Sweetened with ripe bananas, orange juice and pureed apricots for a delicious, fresh and fruity flavour, these pancakes make a great addition to any breakfast table. This pancake recipe also uses soya milk, so the pancakes are ideal for those looking to switch to a more vegan diet - just remember to swap the butter for a vegan spread instead. Perfect for sharing too, as this recipe will make around six to eight tasty mini pancakes, coming out to about 5 inches wide.


  • Plain flour – 1 cup (280g)
  • 2 very ripe bananas
  • 8 soaked apricots
  • 1 orange
  • Salt – a pinch (1/8 teaspoon)
  • Soya milk (or any other milk) – 1 cup
  • Baking powder – 1 teaspoon
  • Oil or butter - 1 teaspoon
  • Edible flower petals (optional)




  1. Pre-heat your pan to a medium heat, with a little oil. In a small blender or mixer, add five of the soaked apricots, ripe bananas and enough water to cover half of the fruit. Blend together, and set some the fruit puree and soaked apricots aside for pouring on pancakes later. Add in the milk, flour, baking soda, salt and to the puree in the blender and mix well until there are no lumps.
  2. When the pan is hot enough, pour enough mixture onto the pan to make a small round pancake (approximately 5 inches wide). After about 3 mins, or until the pan-side of the pancake is cooked, turn over the pancake. Cook the pancake on the other side for a further 2 mins.
  3. Serve with your favourite topping. We covered ours with nut butters along with fresh, low-sugar fruit including raspberries or kiwis

Top tips for making healthy pancakes

Give the batter a five-minute rest before pouring it into the hot pan. Leaving the batter to sit means that it has time to hydrate and it enables the gluten in the flour to relax - giving you an even better batter to work with. It will also help the lumps to smooth out.

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Anna Bailey
Digital Editor

Anna Bailey is the editor of GoodTo. She joined the team in June 2018 but has been a lifestyle writer and online editor for more than 14 years. Anna graduated from Bournemouth University in 2004 with a degree in Multimedia Journalism and went on to gain her NCTJ and NCE  journalism qualifications. She began her career in local journalism, working as a reporter for the Basingstoke Gazette in Hampshire.  As Lifestyle Editor for she managed the websites for the broadcaster’s best-loved shows including This Morning, Loose Women, Coronation Street, Emmerdale, Coleen's Real Women, and Britain's Best Dish. Before joining she was also a Features Editor at MSN UK and Digital Lifestyle Editor for the broadcaster UKTV. She’s also contributed to The Mirror, The Sun, LoveFood, LoveExploring, and TBSeen.