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I love starting my day with a hearty breakfast, especially one that doesn’t use many Weight Watchers points. These Weight Watchers Banana Pancakes are so easy to make, and contain only two ingredients!
These pancakes are loaded with flavor plus they give you a good burst of energy that’ll last until lunch! If you love these, I recommend you also check out my Banana Oatmeal Bars, Healthy Strawberry Muffins, or Weight Watchers Turkey Sausage recipe.
Why Make These Banana Pancakes?
When your trip to the grocery store can’t come fast enough, these two ingredient Banana Pancakes will save you! Tasty enough to eat by themselves but made infinitely better with peanut butter and syrup, this is a recipe that my family requests often.
Enjoy!
– Becca
Ingredients in WW Banana Pancakes
- That’s right – just a banana and an egg!
How to make Weight Watchers Banana Pancakes
Step 1: Liberally spray your pan or non-stick skillet and place over medium heat.
While the pan is heating up, mash your banana with a fork or potato masher until there are no longer chunks.
Step 2: Add the egg (yolk and egg whites) to the mashed banana and stir until wet ingredients are well combined and have a smooth consistency.
Step 3: Pour your pancake batter into a preheated pan (think small pancakes) and allow it to cook undisturbed for 3-4 minutes until the edges begin to dry.
Carefully flip your pancake and allow the second side to cook for another 2-3 minutes.
Step 4: Transfer your pancake to a plate and top with your favorite toppings.
Recipe Tips
- The title says pancakes, but these are more like skinny pancakes or crepes. If you’d like to thicken them up, you can add ¼ tsp of baking powder to the mix – this will make them fluffier.
- Spray your pan with cooking spray to avoid sticking.
- Use a very thin spatula for easier flipping.
- Try to only flip these one time, as they tend to fall apart if they are handled too much.
- Be sure your pan is hot before adding your batter. Test it by splashing a small amount of water before starting.
Weight Watchers Points
0 2025 Points
More WW Breakfast Recipes
Weight Watchers Banana Pancakes
Equipment
- Mixing Bowls
- Whisk
- Enameled Cast Iron Pan
Ingredients
- 1 banana ripe
- 1 eggs
Instructions
- Liberally spray your pan and place over medium heat.
- Add the banana to a bowl and use a fork or potato masher to mash the banana until there are no longer chunks.1 banana
- Add the egg to your mashed bananas and stir until well combined. 1 eggs
- Pour the batter into a preheated pan and allow it to cook undisturbed for 3-4 minutes until the edges begin to dry. Carefully flip your pancake and allow it to cook for another 2-3 minutes. Transfer your pancake to a plate and top with your favorite toppings.
Video
Notes
- The more ripe the banana, the better. I like to make these when I have some brown, forgotten bananas on the counter.
- These are not the easiest recipe to cook, but they’re worth it! They’re a bit fragile. Don’t make these for the first time on a busy morning.Â
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
Can these be refrigerated and reheated later? Looking for quick weekday breakfast ideas!
Hey Julie! I do not recommend reheating these later. That have a lot of moisture and don’t hold well.
Anything in my Meal Prep category will be great for make ahead recipes – here are my breakfasts: https://mycrazygoodlife.com/category/easy-meal-prep-recipes/meal-prep-breakfast/
They’re simple to prepare, last in the fridge for about 5 days, and can be easily frozen and reheated if your plans change and you can’t eat it all within a few days :)
Do NOT Make this with a blender. I did and the pancake simply could not be flipped over. Just fell apart. The taste is great. I added a few drops of vanilla and a small spoon of splenda. It was great tasting. Since my bananas were frozen, I realize that may have been part of the problem, too. Since I only had frozen bananas, I remade the recipe adding a tablespoon or two of flour to help it hold together.
for a pancake with no flour, these turned out surprisingly well!! texture wize theyre not like pancakes since theres nothing to give it a bread texture or feel. i added some cinnamon and vanilla into the batter and they were awesome. thinking about making them with some pumpkin puree and splenda.
I will make again. Perfect just the way the recipe reads.
Can you batch pre make and cook later
Not this recipe–it’s so fragile, I wouldn’t batch the batter or the pancakes.
This WW recipe is -0- points, is delicious and can be a life saver when you are having difficult cravings. Thank you for sharing!
Are the WW banana pancakes suitable for the 2B Mindset diet?
Also, I’m not clear on how fruit fits into the 2B diet.
Hi Rick, these fit in as a perfect 2B breakfast–50% FFC and 50% protein. Fruits are a FFC on 2B. Do you have the program materials?
Any thoughts on another fruit that might could be used? I love bananas but not a fan of things like this usually with a strong banana taste.
Hey Kelly! I can’t think of any other fruit that mashes like bananas :-/
Could you try pumpkin purée instead of banana??
Can you get access to pawpaw’s? They’re kind of like a banana type fruit, texture wise, but they taste different. I bet they would be pretty good in these.
I tried a slightly different version of this recipe which included a tsp of baking powder, a tsp vanilla extract, and 2 eggs instead of 1. Blended in a food processor. I can’t tell if this is how they’re supposed to be, but they were a very strange texture. They were so thin, so almost impossible to flip, and by the time I was able to flip them, the outside was slightly burnt. The inside was very, very moist – like an undercooked scrambled egg. They didn’t look anything like all the pictures I’ve seen of these, and they were not enjoyable to eat. I understand that without flour to make them rise, they’re not going to be exactly like typical pancakes, but these were really just like banana flavored eggs. Am I doing something wrong?
Carly, I can only speak to my recipe but I don’t think they’re like banana eggs. I’d try them without the food processor/blender (try my recipe) and see what you think :)
I make the banana/egg pancakes a lot, they come out great. I mashed the bananas, I didn’t put it in a food processor. I used liquid eggs to equal 3 eggs and 1 1/2 bananas 1/2 tsp bp and 1/2 tsp each of pumpink pie spice and cinnamon, a pinch of salt. Naturally, they don’t have the same texture as pancakes but darn near it. I also used Walden farms zero calories, zero sugar. You could serve at IHOP and no one would taste the difference.
I had the exact same issue-it was honestly like banana flavored scrambled eggs. I added some cinnamon to try to help the flavor and it ended up tasking like the crust that forms on french toast.
This recipe is delicious! I tried it (using zero point Pam spray) because of the zero point freestyle points. However, when I put the nutrition info you provided into my WW calculator, it totaled SIX points! Since an egg and a banana are both 0, how is this possible, unless there is an error in the nutrition facts. Please advise.
I’d try to put in the ingredients directly–not the nutrition info. Though, there are only two ingredients so… try the ingredients and let me know what you get!
mashed banana….. when you juice or mash fruit they become countable
We reached out to WW on another recipe that included blended or mashed bananas and they informed us that per serving the amount was still allowable as zero points or “free”. If you are going to eat an entire stack of these pancakes for breakfast you should most definitely count them however you see fit!