Photo of Banana pancakes by WW

Banana pancakes

SmartPoints® value per serving
Total Time
20 min
16 min
4 min
A delicious gluten-free, dairy-free banana pancake recipe that can be on the table in 20 minutes. This is a perfect recipe to use up any ripe bananas that you may have lying about, along with a few store cupboard staples. A quick and easy recipe which will result in thick fluffy pancakes in no time, you may just end up having pancakes everyday of the week! Plus they're SmartPoint friendly. We've flavoured the pancakes with vanilla, ground cinnamon and ground nutmeg, although feel free to omit the spices if you wish. Once the banana pancakes are cooked, top them with sliced banana, blueberries and a drizzle of agave syrup and you'll have a breakfast fit for a king (or queen).



2 medium, 1½ mashed and ½ sliced

Egg, whole, raw

3 medium, raw, beaten

Vanilla Extract

½ teaspoons, level

Baking powder

¼ teaspoons, level

Ground Cinnamon

1 pinch

Ground Nutmeg

1 g, (1 pinch)

Calorie controlled cooking spray

4 spray(s)

Agave Syrup

1 tablespoons, level


80 g


  1. In a medium bowl, whisk the mashed banana, eggs, vanilla, baking powder, cinnamon and nutmeg until combined.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Spoon 2 tbsp of the batter into the pan for each pancake, you may need to do this in batches. Cook for 1-2 minutes until the edges are set and the bottom is golden, carefully flip the pancakes with a thin spatula and cook for another minute, until the bottom is golden. Repeat with the remaining mixture.
  3. Serve the pancakes topped with the blueberries and sliced banana and drizzle over the agave syrup.