These delicious Banana Nut Pancakes are the perfect healthy breakfast treat. Packed with the natural sweetness of bananas and the crunch of walnuts, they make a satisfying and nutritious start to your day. The simple and quick recipe lets you whip up a batch, even on busy mornings. Using whole wheat flour and low-fat ingredients ensures these pancakes are wholesome and waistline-friendly.

See our Delicious Weight Watchers Power Protein Oatmeal Recipe

These pancakes are bursting with flavor and align with Weight Watchers guidelines, making them an excellent choice for anyone watching their points. Each serving is low in calories yet high in fiber and protein, which helps keep you full and energized throughout the morning. Top with fresh fruit or a drizzle of maple syrup for an extra sweetness without derailing your diet.

Weight Watchers Banana Nut Pancakes Recipe

Recipe by Owais

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients:

• 1 cup whole wheat flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 large egg

• 1 cup unsweetened almond milk (or skim milk)

• 1 tablespoon honey or maple syrup

• 1 teaspoon vanilla extract

• 2 ripe bananas, mashed

• 1/4 cup chopped walnuts

• Cooking spray or a small amount of oil for the pan

Instructions:

• Prep the Batter:
• Combine whole wheat flour, baking powder, salt, and ground cinnamon in a large mixing bowl.
• Whisk together the egg, almond milk, honey, and vanilla extract in another bowl until well combined.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Fold in the mashed bananas and chopped walnuts.
• Cook the Pancakes:
• Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.
• Pour 1/4 cup of batter for each pancake onto the skillet.
• Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
• Flip the pancake and cook for another 2-3 minutes, until golden brown and cooked through.
• Repeat with the remaining batter, reapplying cooking spray or oil as needed.
• Serve:
• Serve the pancakes warm, topped with fresh banana slices, a sprinkle of chopped walnuts, and a drizzle of maple syrup if desired.

Notes

• Enjoy your Weight Watchers Banana Nut Pancakes as a delicious, healthy start to your day!

Ideas for Serving

• Mix fresh berries and a dollop of Greek yoghurt for a refreshing, protein-packed breakfast.
• Drizzle with a small amount of honey or pure maple syrup for added sweetness.
• Sprinkle with extra chopped nuts for additional crunch.
• Add a spoonful of nut butter for extra richness and protein.

Nutritional Information (per serving)

• Calories: 150
• Protein: 5g
• Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 8g
• Fat: 4g
• Saturated Fat: 0.5g
• Sodium: 150mg

History

Pancakes have a long and storied history, dating back to ancient times. Various cultures worldwide have versions of this beloved breakfast dish, from crepes in France to blini in Russia. Adding bananas and nuts to pancakes is a modern twist that adds flavour and nutritional benefits. Bananas provide natural sweetness and potassium, while nuts contribute healthy fats and protein, making these pancakes a well-rounded meal option.

FAQs

Q: Can I use a different type of flour?

A: Yes, you can substitute whole wheat flour with all-purpose flour, oat flour, or a gluten-free flour blend if you prefer.

Q: What can I use instead of almond milk?

A: You can use any milk of your choice, such as cow’s milk, soy milk, or coconut milk.

Q: Can I make these pancakes ahead of time?

A: Yes, you can make the pancakes ahead of time and store them in the refrigerator for up to 3 days or freeze them for up to 1 month. Reheat in a toaster or microwave before serving.

Q: Can I add other fruits to the batter?

A: Absolutely! You can add blueberries, raspberries, or even grated apple to the batter for extra flavor and nutrients.

Q: Are these pancakes suitable for a vegan diet?

A: To make these pancakes vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based sweetener like agave syrup.

Q: How do I know when to flip the pancakes?

A: Flip the pancakes when bubbles form on the surface, and the edges look set. Before flipping, the pancakes should be golden brown on the bottom.

Q: What nuts work best in this recipe?

A: Walnuts are a great choice, but you can also use pecans, almonds, or hazelnuts.

Q: How can I make the pancakes fluffier?

A: Ensure not to overmix the batter, as overmixing can make the pancakes dense. Also, let the batter rest for a few minutes before cooking to allow the baking powder to activate.