This is another WW excellent recipe utilizing bananas in a non-dairy and flourless batter recipe. The banana pancakes cook up a bit puffy and then shrink down to almost crepe-like thickness, and when topped with fresh banana slices and berries along with a dusting of powdered sugar becomes a delightful breakfast and brunch meal for anyone on a diet or not. Coming in a only 1 point per serving for those counting daily meals, and with just 253 calories and 36g total carbs, its a healthy meal too.
We used the recipe found on page 226 of the Best of WW Recipes Cookbook, but it can also be found online at the WW website on Banana Lover’s Flourless Pancakes.
Total Time: 20 min Prep: 15 min Cook: 5 min Serves: 2
The batter is delicate and requires patience with flipping them over, I find it takes a bit longer than the 1-minute recommended by the recipe for each side, it’s more like 2-3 minutes per side to get them to set up enough to flip over.
The recipe also calls for 1/2 cup blueberries, but we’ve added raspberries along with the blueberries for a variation of flavor and texture.
The recipe calls for putting 2-tablespoons full of the batter in the pan for each pancake. 2-tablespoons is the same as 1 fluid ounce, as there are 16-tablespoons per fluid cup and a cup is 8-ounces. Simple kitchen math lesson here.
The recipe states that each serving is 8 pancakes, I was only able to get 6 pancakes per serving out the batch of better I made.
