WW Recipe of the Day: Easy Healthy Banana Pancakes
(227 calories | *4 WW SmartPoints)
In the early days of my marriage, my partner 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 AM 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 Banana Pancakes?
According to my calculations, each 3-pancake serving has 227 calories and *4 WW Freestyle SmartPoints.
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How to Make Easy Healthy Banana Pancakes
Step 1: Gather and prepare all ingredients.
Step 2: Place all ingredients in a food processor 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 you could use your blender instead.
Step 3: Spray non-stick griddle or large frying pan with cooking spray and set over medium heat. When hot, add 1/4 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.
Easy Healthy Pancakes Recipe Notes
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.
Banana Pancake Serving Suggestions
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 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.
If you’ve made these low calorie Banana Pancakes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy Banana Pancakes
- 2 eggs
- 1 banana, peeled
- 1/3 cup unsweetened almond milk
- 1/2 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 1/4 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.
*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 Weight Watchers Zero Points fruits and vegetables 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
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