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Weight Watchers Banana Pancakes (Flourless)

ByRachel Oostdyk Updated on

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These Weight Watchers Banana Pancakes are made with only 5 simple ingredients (from which 3 are optional). Have these healthy banana pancakes warm with a drizzle of maple syrup and some fresh fruit for a quick and delicious breakfast.

Looking for more healthy breakfast recipes? Try this Biscoff Overnight Oats Recipe next.

These Weight Watchers Banana Pancakes are one of my absolute favorite breakfast recipes. Now, I know what you’re thinking. ‘Pancakes? Aren’t those usually loaded with sugar and butter?’ Well, not these gems!

This flourless pancakes recipe is delightfully simple, packed with natural goodness, and an absolute must-try for anyone on a health-conscious journey or just looking for a scrumptious and guilt-free start to their day. The best part? This delicious recipe is super simple to make.

These Weight Watchers Pancakes are either low or zero points, depending on which weight watchers freestyle plan you follow.

  • Blue Plan Points – 0
  • Green Plan Points -2
  • Purple Plan Points – 0

What You’ll Love About This Recipe

  • Super easy to make: With just five ingredients and simple steps, you can whip up these point-friendly banana pancakes even on the busiest of mornings.
  • Low in points: If you’re following Weight Watchers and looking for a great ww breakfast recipe, you’ll appreciate how these pancakes fit into your points plan seamlessly.
  • Naturally sweet: Thanks to ripe bananas and a hint of vanilla extract, there’s no need for added sugar.
  • Adaptable: Feel free to throw in some nuts, chocolate chips, or fresh blueberries for an added twist.

Rachel’s Nutrition Tip: Banana pancakes are a naturally sweet breakfast that is low in added sugars. Their versatility and nutritional profile make them great choice for those focused on weight loss and overall health.

Recipe Ingredients

You’ll need the following ingredients to make these Weight Watcher Banana Pancakes :

Ingredient Notes

Choose ripe bananas: The riper the bananas, the sweeter your pancakes will be. Plus, ripe bananas mash more easily, which will improve the texture of your pancakes.

How to make Weight Watcher Banana Pancakes: Step by Step

Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.

Step 1: In a medium-size bowl, mash the banana with the back of a fork.

Step 2:  Add the eggs, cinnamon, baking powder, and vanilla extract to the mashed banana and mix until everything is well combined.

Step 3: Using a 1/3 measuring cup or an ice cream scoop with a trigger release, pour out enough batter in the pan. You should have enough for 6 pancakes.

Step 4: Cook your pancakes for about 2 minutes on each side, checking frequently as they can burn easily.

Recipe Tips and Tricks

Make these pancakes small and they will be easier to flip without breaking them apart.

Cook the pancakes slowly over medium heat to avoid burning them or the pancakes falling apart.

For the ideal pancake texture, make sure your bananas are thoroughly mashed until smooth.

This ww banana pancake recipe has baking powder as an optional addition but I do recommend adding it as the baking powder will make your pancakes fluffier and lighter.

Storage & Reheating

Storage: Let the pancakes cool completely. Once they’re cooled, transfer them to an airtight container. They can be stored in the refrigerator for about 3 to 4 days.

To Freeze: Cool the pancakes completely. Place them in a single layer on a baking sheet and put the sheet in the freezer for about 1-2 hours or until the pancakes are frozen. Once frozen, transfer the pancakes to a freezer-safe ziplock bag or container. They should keep well in the freezer for up to 2 months.

Remember to separate the pancakes with a piece of wax paper or parchment paper to prevent them from sticking together. This will make it easier to grab just one or two pancakes when you’re ready to reheat.

When you’re ready to eat the pancakes, you can reheat them straight from the freezer using any of the methods described above, just adjust the timing as needed since they’ll be starting from a frozen state.

Reheating: You can reheat your flourless banana pancakes in a few different ways:

  • Microwave: Place a pancake on a microwave-safe plate and heat for about 20-30 seconds. Check to see if it’s hot enough and heat for an additional 10-20 seconds if needed.
  • Toaster: If your pancakes are not too thick, a toaster can work too. Just pop them in like a piece of bread and toast on a medium setting.
  • Oven: Preheat your oven to 350 degrees Fahrenheit. Place the pancakes in a single layer on a baking sheet and cover with foil. Heat for about 10 minutes, or until heated through.

Additions, Substitutions, and Variations

SUBSTITUTIONS
Spices: You can substitute the cinnamon with other warm spices such as nutmeg or pumpkin spice for a different flavor profile.

ADDITIONS
Add-ins: You can stir in a handful of blueberries, chocolate chips, chopped nuts, or shredded coconut into the batter before cooking for a different flavor and texture.

Powdered Peanut Butter: Stir in two tablespoons of PB2 to the batter. Not only does this give these healthy pancakes a delicious flavor, you also get a boost of protein.

Toppings: Consider topping your pancakes with fresh fruit, Greek yogurt, a dollop of peanut butter, or a light drizzle of either sugar free syrup, honey or pure maple syrup. My favorite pancake toppings are blueberries and banana. Just remember to account for any additional points if you’re following Weight Watchers.

Variations

Vegan: Use a plant-based egg substitute such as a flax egg.

Protein-Packed: You can add a scoop of your favorite protein powder to the batter to increase the protein content of these pancakes. You may need to add a little more banana or a splash of milk to keep the batter at the right consistency. You can also serve with a side of greek yogurt or some chicken sausage to increase your protein.

How To Meal Prep

  • Make a Large Batch: Start by doubling or tripling the recipe based on your needs for the week. The recipe scales well, so don’t be afraid to make a large batch.
  • Cook the Pancakes: Cook the pancakes as per the instructions in the recipe. Remember to wait for those bubbles before flipping to ensure they’re cooked evenly.
  • Cool Down: Let the pancakes cool down completely. This is crucial to prevent them from getting soggy when stored.
  • Storage: Once cooled, you can store the pancakes in the refrigerator or freezer depending on when you plan to eat them. For the next few days: Place the pancakes in an airtight container with sheets of parchment paper between each one to prevent sticking, and store them in the fridge. They’ll be good for 3-4 days. For longer storage: If you want to freeze the pancakes for future use, lay them flat on a baking sheet lined with parchment paper and freeze for about 1-2 hours, or until they’re fully frozen. Once frozen, you can transfer the pancakes to a freezer-safe bag or container. They’ll keep for up to 2 months.
  • Reheating: When you’re ready to eat, you can reheat the pancakes straight from the fridge or freezer. Use a microwave, toaster, or oven to warm them up as described in previous tips.
  • Toppings: Prepare your favorite toppings in advance too, if possible. Wash and chop any fruits, and portion out any spreads or nuts to save time in the morning

Meal prepping these pancakes ensures you have a healthy, delicious, and quick breakfast option ready to go for the week. Enjoy!

Frequently Asked Questions

Banana pancakes are a nutrient-rich breakfast option, packed with the vitamins and minerals from bananas and eggs, while providing a good source of dietary fiber. Their natural sweetness from bananas reduces the need for added sugars, making them a healthier choice. Plus, they are easily customizable, fitting various dietary needs and preferences, which makes them an excellent choice for weight management and overall health.

Preferably you will want to use ripe bananas or even overripe ones. They are so much better for your banana pancakes as they are softer and sweeter. They will bind better with the eggs to make the perfect pancakes.

It could be because your bananas aren’t mashed thoroughly. Ensure the bananas are well-mashed until smooth for an ideal pancake consistency.

My Favorite

Healthy Breakfast Recipes

Weight Watchers Banana Pancakes

These Weight Watchers Banana Pancakes are made with only 5 simple ingredients (from which 3 are optional). Have these healthy banana pancakes warm with a drizzle of maple syrup and some fresh fruit for a quick and delicious breakfast.
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: 119kcal
Author: Rachel Oostdyk

Ingredients

  • 1 banana
  • 2 eggs
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract

Instructions

  • Preheat griddle or non-stick skillet to medium heat.
  • Mix all the ingredients together until well combined.
  • Spray skillet with non-stick cooking spray.
  • Using ⅓ measuring cup, pour out enough batter for 6 pancakes.
  • Cook about 2 minutes on each side until golden brown – checking frequently as they can burn easily.

Notes

Make these pancakes small and they will be easier to flip without breaking them apart.
Cook the pancakes slowly over medium heat to avoid burning them or the pancakes falling apart.
This banana pancake recipe has baking powder as an optional addition but I do recommend adding it as the baking powder will make your pancakes fluffier and lighter.

Nutrition

Serving: 3pancakes | Calories: 119kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 275mg | Fiber: 2g | Sugar: 8g

The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data

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