WW Recipe of the Day: Easy Healthy Banana Pancakes with Oats
In the early days of my marriage, my husband survived and actually enjoyed running 14 marathons. During training periods, pancakes were an everyday breakfast.
Over the years, the marathons have slipped away however the pancake obsession has survived and we often have them on Sunday morning for breakfast or brunch.
Really ripe bananas will make these healthy low fat pancakes with oats sweeter, however medium ripe fruit also works great for this recipe, especially if you end of topping them with a few sliced bananas or sweet summer berries.
How Many Calories and WW Points in these Light & Healthy Banana Oat Pancakes?
According to my calculations, each 3-pancake serving has 227 calories and
5 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Healthy Banana Pancakes
Step 1: Gather and prepare all ingredients.
Step 2: Place all ingredients in a food processor (affiliate link) and pulse to thoroughly blend and form a medium thick batter. Pour mixture into a medium-sized bowl. If you don't have a food processor (affiliate link) you could use your blender (affiliate link) instead.
Step 3: Spray non-stick griddle or large frying pan with cooking spray and set over medium heat. When hot, add ¼ cupfuls of batter to the pan.
Bubbles will form on top of the pancakes and in 1 to 2 minutes, it will be easy to flip.
Step 4: Cook until both sides are browned.
Step 5: Remove pancakes to serving plates.
A stovetop griddle is my pancake machine of choice. It's easy, fits on the burner, heats quickly and I can move it around the stove if it gets too hot or cold.
Any non-stick frying pan will work just as well, if you use a large one.
In any case, remember to heat and spray the pan BEFORE adding the batter. You should hear the sizzle and small holes will form very quickly.
When ready to flip pancakes, use a small spatula.
Sliced bananas on the top are a perfect way to enhance these pancakes.
Of course, another bowl of fruit alongside with mixed berries or melon would be a good match.
If this is for brunch or breakfast, a good steaming cuppa Jo is my favorite beverage.
Ways to Use Leftover Banana Oat Pancake Batter
I usually make just 5 or 6 for the two of us. Rather than making all the pancakes and reheating (although this does work), I save the batter in a covered container in the refrigerator.
Either as a snack for one of us or a pancake to serve instead of toast the next day, the flavor and texture is still light and delightful.
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Light & Healthy Banana Oat Pancakes
- 2 eggs
- 1 banana, peeled
- ⅓ cup unsweetened almond milk
- ½ teaspoon pure vanilla extract
- 1 cup rolled oats
- 2 tablespoons self-rising white flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1-2 packets pure Stevia powder (optional)
- Place all ingredients in a food processor (or blender) and pulse to thoroughly blend and form a medium thick batter. Pour mixture into a medium-sized bowl.
- Spray a non-stick griddle or large frying pan with cooking spray and heat over medium heat.
- When griddle is hot, add ¼ cupfuls of batter to the pan. Bubbles will form on top of the pancakes and in 1 to 2 minutes, it will be easy to flip.
- Cook until both sides are browned.
- Remove to serving plates.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this recipe for easy healthy banana pancakes, you might also like
- Power Cottage Cheese Pancakes
- Favorite WW Friendly Pancake Recipes
- 4-Ingredient Microwave Apple Pancake Puff
- Low Fat Cherry Clafoutis
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Simply. Comfort food. Low calorie.
These pancakes were so easy to make and so delicious!! I topped the cakes with small amount of vanilla low fat greek yogurt and blueberries. Will be making again!!
Hello! Can these be frozen for breakfasts during the week?
Hi Holly, I haven't tried freezing them but believe they would work well. ~Martha