Photo of Banana & oat pancakes by WW

Banana & oat pancakes

Points® value
Total Time
25 min
15 min
10 min
Bananas? Tick. Oats? Tick. Two of our favourite ingredients in one stack of pancake-shaped goodness. What’s not to love?



2 medium

Skimmed Milk

175 ml

Egg, whole, raw

2 medium, raw, separated

Porridge oats

125 g

Baking powder

2 teaspoon(s), level

Vanilla Extract

1 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

120 g, to serve


200 g, to serve

Agave Syrup

4 teaspoon(s), level


  1. In a large bowl, mash 1 of the bananas. Whisk in the milk, egg yolks, oats, baking powder and vanilla extract.
  2. In a separate bowl, whisk the egg whites using a hand-held electric whisk until stiff peaks form. Stir 2 tablespoonfuls of the beaten egg whites into the banana mixture, then fold in the remaining egg whites until fully combined.
  3. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Making 4 pancakes at a time, put 2 tablespoonfuls of the batter into the pan per pancake and cook for 1-2 minutes, or until bubbles form on the surface. Flip, then cook for a further minute until golden. Transfer to a plate and cover with kitchen foil to keep warm. Repeat to make 12 pancakes.
  4. Slice the remaining banana. Stack 3 pancakes on each plate and serve topped with the Greek yogurt, raspberries, sliced banana and agave syrup.