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Photo of Flourless banana pancakes with berry maple syrup by WW

Flourless banana pancakes with berry maple syrup

3
Points® value
Total Time
22 min
Prep
5 min
Cook
17 min
Serves
4
Difficulty
Easy
Combining creamy bananas and eggs for these 3-ingredient pancakes (4 ingredients if you count salt) gives enough sweetness and structure to result in a fluffy flapjack. Freshly grated lemon peel in the berry syrup and the batter give a bright pop of fresh flavour. After a few batches, wipe out the skillet with with a paper towel and regrease with cooking spray to get rid of any burnt bits at the bottom of the pan.

Ingredients

Maple syrup

3 tbsp(s)

Blueberries

1 cup(s)

Raspberries

1 cup(s)

Banana

4 medium, ripe

Egg

8 large

Lemon zest

1 tsp(s), plus more for garnish if desired

Table salt

1 pinch(es)

Baking powder

½ tsp(s)

Cooking spray

5 spray(s)

Instructions

  1. Place maple syrup in a medium, microwave-safe bowl and microwave on High for 30 seconds or until simmering. Stir in berries and toss to coat. Microwave berries on High 1 minute until warm and slightly softened. Gently stir in ½ tsp lemon zest; cover and set aside.
  2. In medium bowl, mash bananas then stir in eggs, ½ tsp lemon zest, and salt. Sprinkle baking soda on top and with a fork, mix it in.
  3. Coat large nonstick skillet or griddle with cooking spray and heat over medium. Add about 2 tbsp batter into hot skillet to form each pancake. Cook until bottoms are lightly browned, about 1 ½ minutes. Flip and cook until other side is lightly browned, about 30 seconds. Transfer to plate; cover to keep warm.
  4. Continue with remaining batter, coating pan with additional cooking spray if needed. Serve with warm berry sauce and additional lemon zest if desired.
  5. Serving size: 6 pancakes and ¼ cup syrup

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