These fluffy banana pancakes are super easy with only 5 ingredients that turn this recipe into the best homemade banana pancakes. And they are weight watchers friendly with only 6 smartpoints. They don´t have refined sugar or flour and are naturally gluten-free and dairy-free.
These healthy banana pancakes are a dream come true. They’re soft, moist and fluffy. They come together in just a few minutes and melt in your mouth. My husband and boys prefer them over “regular” pancakes and they’re all I make now! They are just perfect for everyday breakfast!
Every morning when I wake up, my body is craving for breakfast badly. My favorite breakfast is…. actually, I don’t have one single favorite, but these Banana Pancakes are among my top favorites. I love pancakes. Pancakes are definitely the king of breakfast in my family. No matter which flavor.
These are some of the best banana pancakes I’ve made…slightly addicting and super healthy (think oatmeal, banana, eggs…yup, yup). They’re perfect for lazy weekend breakfasts—and even meal prepping!
Can I freeze Banana Pancakes?
Yes, you can. Pancakes are freezer friendly and freeze beautifully. Ensure the pancakes are wrapped in parchment paper and stored in a ziplock bag or shallow container.
They reheat beautifully, and they also freeze well. Leftovers will keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
The best part about them is the fact that all of the ingredients can be simply thrown into a blender and they’re done. These are fast, easy and delicious!
My kids loved so much these healthy pancakes that I had to make them for dinner again. And we ALL LOVE to eat them again. I must confess that my boys ate them with a scoop of vanilla ice cream on top. For them, this is the perfect way to eat pancakes for dessert.
Ingredients to make these Weight Watchers Friendly Banana Pancakes
- Oat Flour
- Vanilla Extract
- Baking Powder
How to cook pancakes?
- First, mash the banana in a bowl. A large nonstick skillet or griddle or a cast iron pan are best for frying up pancakes.
- Oil a nonstick griddle or skillet and set to medium-high heat (about 350-375°F). I usually heat up my pan over high heat and then reduce it to a little above medium after it’s nice and hot.
- Use a 1/8 cup for measuring batter on a griddle prepared with butter. Cook pancakes 2-3 minutes or until bubbles start to form in the center and the edges are dry and golden on one side and flip – then cook for another 1-2 minutes.
- Repeat until all the batter is used up. Add your toppings of choice and enjoy.
You want to make sure the butter is hot before you pour any batter into the pan, but you only want the pan heated to medium heat. This will help you get golden edges with pancakes that are perfectly cooked through in the center.
These Weight Watchers Banana Pancakes are rich in flavor and extraordinarily delicious!
Amount Per Serving
Calories: 164 | Total Fat: 2 g 3 % | Saturated Fat: 1 g 7 % | Cholesterol: 62 mg 21 % | Total Carbohydrate: 27 g 9 % | Sugars: 6 g | Protein: 3 g 5 %
Weight Watchers- 6 Smartpoints