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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 2-Ingredient Banana Pancakes are so easy to make and they’re made with no added sugar.
Our pancakes are loaded with flavor and protein, plus they give you a good burst of sustainable energy that’ll last until lunch. Did I mention that depending on what plan you follow, they are a ZERO POINT banana egg pancake meal.
These banana pancakes will be your new favorite ww breakfast recipe. The best part about this delicious breakfast recipe is that they are made with real simple ingredients.
Because these healthy pancakes are low in ww points per serving, you can add your favorite pancake toppings. My go-to toppings are flexible and highly depend on my current healthy cravings. Some of my recent favorites are peanut butter, greek yogurt, or fresh fruit, like sliced banana or fresh blueberries.
These healthy banana pancakes are tasty, filling, and the best breakfast to start the day off right.
Where’s the recipe?
Here at My Crazy Good Life we like to make our recipes easy for everyone to follow. In the post below you’ll find recipe tips and nutritional information.
If you’d like to skip past all that, just scroll down to the bottom of the page where you’ll find the easy to print recipe for Weight Watchers Banana Pancakes.
Ingredients
- Ripe banana: Bananas are a good source of potassium, vitamin B6, and vitamin C. Ripe bananas are best for this recipe.
- Egg: Eggs are among the most nutritious foods on the planet. They’re also a great source of protein.
How to make Weight Watchers 2-Ingredient Banana Pancakes in the skillet
- Liberally spray your pan or non-stick skillet and place over medium heat.
- While the pan is heating up, prepare the batter.
- Mash your banana by placing a full banana in a medium or large bowl – use a fork or potato masher to mash your banana until there are no longer chunks.
- Add your egg (yolk and egg whites) to your mashed banana and stir until wet ingredients are well combined and have a smooth consistency.
- 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.
- Transfer your pancake to a plate and top with your favorite toppings. I like to add chocolate chips, peanut butter, and maple syrup to the top of the pancakes.
Recipe tips
- The title says pancakes, but these are more like skinny pancakes or crepes. If thin pancakes bother you, you can add ¼ tsp of baking powder to the mix – this will make them more fluffy.
- 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.
- Spray your pan with cooking spray to avoid sticking.
- Use a very thin spatula for easier flipping.
- For best results, the riper your banana the better. I like to make these when I have some brown, forgotten bananas on the counter.
Weight Watchers Points
These Weight Watchers friendly banana and egg pancakes are low or zero points, depending on what ww freestyle plan you follow.
0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0
Be sure to recalculate your Weight Watchers points if you add toppings to your flourless banana pancakes.
More favorite Weight Watchers breakfast recipes
- Zucchini Bread Oatmeal
- Weight Watchers Egg Bites
- WW Peanut Butter Protein Bites
- Turkey Chorizo Breakfast Casserole with Eggs
- Easy Egg Scrambles
Weight Watchers Banana Pancakes
Equipment
- Mixing Bowls
- Whisk
- Enameled Cast Iron Pan
Ingredients
Ingredients:
- 1 banana ripe
- 1 egg
Instructions
Instructions:
- Liberally spray your pan and place over medium heat.
- Add your banana to a bowl and use a fork or potato masher to mash your banana until there are no longer chunks.1 banana
- Add your egg to your mashed bananas and stir until well combined. 1 egg
- Pour your 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. I like peanut butter and maple syrup.
Video
Notes
- The title says pancakes, but these are more like crepes. If thin pancakes bother, you can add ¼ tsp of baking powder.
- Try to only flip these one time, they tend to fall apart if they are handled too much.
- Be sure your pan is hot before adding your batter.
- Spray your pan with cooking spray to avoid sticking.
- Use the thinnest spatula you have for easier flipping.
- Mash your banana well to avoid biting into big chunks of banana.
- The riper your banana the better. I like to make these when I have some brown, forgotten bananas on the counter.
Nutrition
Make This Recipe?
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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!
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.
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??
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?
This WW recipe is -0- points, is delicious and can be a life saver when you are having difficult cravings. Thank you for sharing!
Can you batch pre make and cook later
Not this recipe–it’s so fragile, I wouldn’t batch the batter or the pancakes.
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.
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.
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 :)