Photo of Flourless banana pancakes with maple-berry syrup by WW

Flourless banana pancakes with maple-berry syrup

2 - 11
PersonalPoints™ per serving
Total Time
22 min
Prep
5 min
Cook
17 min
Serves
4
Difficulty
Easy
Combining creamy bananas and eggs for this three-ingredient breakfast gives enough sweetness and structure to result in a pancake without any flour.

Ingredients

Maple Syrup

3 tablespoons

Blueberries

100 g

Raspberries

100 g

Banana(s)

4 medium

Egg, whole, raw

8 large, raw

Lemon(s)

1 zest(s) of 1

Baking powder

½ teaspoons, level

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Place the maple syrup in a medium, microwave-safe bowl and microwave on High for 30 seconds or until simmering. Stir in the 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 a medium bowl, mash the bananas then stir in the eggs, ½ tsp lemon zest, and salt. Sprinkle the baking soda on top and with a fork, mix it in.
  3. Coat a large nonstick frying pan with cooking spray and heat over a medium heat. Add about 2 tbsp batter into the hot pan to form each pancake. Cook until the bases 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 the remaining batter, coating the pan with additional cooking spray if needed. Serve with the warm berry sauce and additional lemon zest if desired.

Notes

After a few batches, wipe out the pan with a paper towel and re-mist with cooking spray to get rid of any burned bits at the bottom of the pan.