Photo of Banana three-grain pancakes by WW

Banana three-grain pancakes

Points® value
Total Time
40 min
22 min
18 min
These grainy pancakes are quite a treat to start your morning off right, but they're also great to griddle for a brunch party. Though they take a bit longer to make than traditional pancakes, the flavour and texture payoff is totally worth it. The pancakes feature a batter made of old-fashioned oats, white cornmeal, buttermilk, applesauce, and bananas. A simple topping of maple syrup and cinnamon-sugar are the best combination as the finishing touch for any homemade pancakes.


Uncooked old fashioned oats

½ cup(s)

All-purpose flour

1 cup(s)

Uncooked unenriched white cornmeal

3 tbsp(s)


2 tbsp(s)

Baking powder

1½ tsp(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

1% low-fat buttermilk

1 cup(s)

Unsweetened applesauce

2 tbsp(s)

Vegetable oil

1 tbsp(s)

Egg whites

2 serving(s)


1 large, diced

Maple syrup

6 tbsp(s)


2½ tsp(s)

Ground cinnamon

½ tsp(s), to mix in with 2 1/2 tsp of sugar


  1. Preheat oven to 350 F. Spread oats on a baking sheet. Bake until golden brown, 6 to 7 minutes. Let cool.
  2. In a food processor, combine 1/4 cup of oats, flour, cornmeal, 2 tablespoons sugar, baking powder, baking soda and salt. Process until oats are finely ground.
  3. In a large bowl, whisk buttermilk, applesauce and oil.
  4. In a small bowl, with an electric mixer on high speed, beat egg whites until stiff but not dry.
  5. Add dry ingredients to buttermilk mixture and stir until just combined. Add banana to batter, then fold in egg whites until just combined.
  6. Heat a large nonstick griddle or skillet that has been sprayed with cooking spray.
  7. Pour batter onto griddle by 1/4-cup measures. Sprinkle each with about 1 teaspoon of oats. Cook just until bubbles begin to appear at edge of pancakes, 2 to 3 minutes. Turn over and cook 2 minutes longer.
  8. Repeat with remaining batter and oats. You may have some left over.
  9. Serve hot, topped with maple syrup and combined cinnamon-sugar.


If you prefer, for fluffy pancakes, you can lighten the batter by initially folding in only about one-fourth of the beaten egg whites until just combined. Then fold in the rest.