Healthy Banana Pancakes

Delicious, healthy, and fluffy banana pancakes with no added sugar are easy to make from scratch and something your whole family will love. These are protein packed banana pancakes are made with Greek yogurt, eggs, and cashew milk. On WW, these pancakes are only 2 smart points on blue and green, and they are only 110 calories per pancake.

Cooking with Kids

My daughter declared one morning down the shore eating at one of our favorite breakfast places, the Sunrise Cafe, that she was going to open up her own restaurant across the street called the Moonrise Cafe.  

Since then, every time we cook or pretend to cook at her play kitchen, we are recipe testing for the Moonrise Cafe. The two things that will definitely be on the menu for sure are these banana pancakes and eggs. This is an easy banana pancakes recipe, so if your kids are curious about cooking, these pancakes are a great place to start--they can help mash the bananas, mix the batter, and (depending on their age) brave flipping these pancakes with the help of an adult.

Kid-approved healthy breakfast recipe

For this recipe, I used two bananas--one mashed, one cut into small chunks. You can use two fully mashed bananas for an even texture, but my girls like banana chunks. Between WW and having two banana fiend children, I am buying about 15-20 bananas a week.  This is an excellent healthy recipe for overripe bananas--as much as we all love banana bread, sometimes it's good to have a healthy recipe using brown bananas up our sleeves.

These pancakes are naturally sweetened with no sugar which makes me feel better when my 6-year-old tries to eat her weight in them--she averages at about 4 pancakes. Luckily, this recipe makes 15 banana pancakes.

Thick and fluffy healthy banana pancakes

These bananas banana pancakes are diner--style pancakes and get their height from the self rising flour, baking powder, eggs, and bananas. Bananas are actually a common vegan egg replacement in baking, and they help give these pancakes more rise. The Greek yogurt reacts to the self rising flour and baking powder to activate the leavening.

Can I freeze pancakes?

While I don't recommend freezing any old pancakes, you can definitely freeze these banana pancakes. In order to freeze these banana pancakes, let them cool to room temperature. Once they are room temperature, place them on a baking sheet and freeze (uncovered) in the freezer until thoroughly frozen. Once they are frozen, transfer to an airtight freezer-safe container like a freezer bag. Allowing them to freeze on a baking sheet first ensures they won't stick together.

To reheat, you can microwave or even heat in the toaster oven. The pancakes will retain their softness and deliciousness. Because of this, these banana pancakes make excellent breakfast meal prep.

If you enjoy these banana pancakes, check out my other healthy breakfast recipes!

We are huge fans of breakfast in this house. Some of my favorite Weight Watchers breakfast recipes are:

• Light Biscuits
• Sausage Gravy
• Bacon, Egg, and Cheese Biscuit Sandwiches
• Healthy Pumpkin Pancakes
• Blueberry Scones
• Pumpkin Scones
• Healthy Homemade McGriddles

Yield: 15 pancakes

Healthy Banana Pancakes

Print

Fluffy, delicious banana pancakes are a family friendly breakfast treat your whole family will love.  Sweetened with natural sugars of banana and packed with protein from Greek yogurt, eggs, and cashew milk, these pancakes were delicious and filling. 

110 calories each

Green - 3 sp, 2 for 5sp

Blue & Purple - 2 sp each

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups self rising flour
• 2 overripe bananas, mashed
• 1 cup non fat Greek yogurt (FAGE preferred)
• 1.5 cups cashew milk unsweetened (you can substitute with other milk)
• 1.5 tbsp melted butter
• 1 tsp baking powder
• 1 dash cinnamon
• 1 tsp vanilla extract
• 2 eggs

Instructions

1. Combine flour, baking powder, and cinnamon in a big bowl.  Whisk two eggs in a separate bowl.  To the egg bowl, add cashew milk, greek yogurt, vanilla, melted butter, and mashed banana--mix wet ingredients until smooth.
2.Slowly mix wet ingredients into the dry ingredients using a spoon or rubber spatula.  Mix until the mixture is just barely incorporated; it is important not to over mix and some spots of dry mix are okay.  Add chopped bananas, mix once more, and let this mix sit for about 5-10 minutes.
3. Spray pan lightly with cooking spray, and scoop out batter onto hot pan using a 1/3 c measuring cup.  This is a thicker mix than the box stuff; I sometimes spread the mix out a little using the bottom of my measuring cup to about 5 inch round pancakes.
4. Cook on medium-low heat until you just start seeing bubbles form.  Do not wait until you see a million bubbles, just a few.  Brown on both sides and serve immediately.  Top with more bananas, chocolate chips, sugar-free syrup, or whatever else you are your family prefers.

Nutrition Information:

Yield:

15 pancakes

Serving Size:

1 pancake
Amount Per Serving: Calories: 110Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 28mgSodium: 244mgCarbohydrates: 26gFiber: 1gSugar: 5gProtein: 4g