4-Ingredient Flourless Banana-Nut Pancakes

EASY, healthy flourless pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

EASY, healthy flourless pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.4-Ingredient Flourless Banana-Nut Pancakes

Of course, if you prefer more traditional pancake recipes you may like these healthy Whole Wheat Pancakes, Pumpkin Pecan Pancakes, Chocolate Chip Banana Pancakes.

EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

Helpful Tips

Since these pancakes are essentially eggs, bananas and oats, they won’t be as fluffy as traditional pancakes. For best results, the riper the banana the better as they turn out sweet without the need to add sugar. Cook them over low heat so they cook through in the center and gently turn them so they don’t break as they are more delicate. For topping, you can drizzle a little raw honey, pure maple syrup or even great with nut butter.

EASY, healthy flourless pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.
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4.58 from 121 votes
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4-Ingredient Flourless Banana-Nut Pancakes

4
6
3
SP
318 Cals 10 Protein 36 Carbs 16.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 1
COURSE: Breakfast, Brunch
CUISINE: American
EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

Ingredients

  • 1 medium ripe banana, the riper the better
  • 2 tablespoons quick oats*
  • 1 large egg, beaten
  • 2 tablespoons chopped pecans

Instructions

  • Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
  • Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
  • Top with 1 teaspoon of your favorite syrup or honey if desired.

Video

Notes

*check labels for gluten-free

Nutrition

Serving: 3pancakes (entire batch), Calories: 318kcal, Carbohydrates: 36g, Protein: 10g, Fat: 16.5g, Saturated Fat: 2.5g, Cholesterol: 186mg, Sodium: 72.5mg, Fiber: 5.5g, Sugar: 15.5g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 3
Points +: 9
Keywords: 4-Ingredient Flourless Banana-Nut Pancakes, banana egg pancakes, banana nut pancakes, flourless banana pancakes, gluten free pancake recipe, healthy banana pancakes

EASY, healthy pancakes, made with only FOUR ingredients, nuts, ripe bananas and oats, plus a whole egg for a powerhouse of nutrition all in a quick breakfast! A perfect way to use up those ripe bananas.

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378 comments

  1. I tried these this morning. The taste was good and it was super simple to put together but my pancakes got pretty dark when following the directions. I cooked them on my stovetop with a nonstick pan and even on low, they looked almost burnt after 3 minutes. Maybe I’ll do better next time! 

  2. Can I make these with regular oatmeal…not the quick type

  3.  Mine didn’t  quite look like the pictures but tasted very good! 
    Didn’t use pecans, used a very small amount if wants instead with sugar free syrup! 

  4. These are so good. I use a little sugar-free syrup. Delicious. 

  5. Points are wrong!? I loved the recipe, but if I’m doing it correctly, a Blue 4 Point serving is one pancake. Please tell me I’m wrong!?! A 1/4 cup of pecans is 7 points as it is… 

    • Hi there. The recipe calls for 2 Tbsp of chopped pecans. I just put that into the WW app and that is 3 points in the Blue plan. Hope that helps. 2 Tbsp = 1/8 cup. 

  6. These are just wonderful! Healthy, delicious, and super easy to make.

  7. Made these and they were a bit messy when I flipped but I don’t think I waited long enough before doing so. They tasted great and I plan to make again – very easy prep.

  8. Awesome site. Tried the banana pancake. Added a little milk. Was Awesome my wife loved them. Going to try more soon.

  9. These pancakes were delicious! I read through the comments and followed the recommendations of others – I started with a griddle temp of 250 and raised it to 300 after a couple of minutes, I waited a good 4 minutes before I started to check the bottoms on the first side, I waited until the first side was pretty dark before flipping, and I added a dash of salt, cinnamon and vanilla. It was like warm yummy banana bread in pancake form. I think I’ll go ahead and use up my other bananas to have some of these for the week. Thanks for a great, easy, healthy recipe 🙂

  10. These 4 ingredient banana pancakes were delicious.  I was skeptical but nooooo…very easy to make and I certainly will make again.  Nice to have a way to use the over ripe bananas and guilt free pancakes!

  11. I was hesitant to try this recipe because I love traditional pancakes so much and couldn’t imagine a pancake made with only 4 ingredients! But, I made them this morning and thought they were fantastic. This is a great, healthy alternative! Thank you Gina!

  12. I’ve made these pancakes gluten free for a few years.  Even though the rest of the family can eat gluten, they enjoy these just as they are!  If we have time, everyone helps make them. It’s a very special time that I can share with my grandchildren!!  A good friend sent me the recipe a few years ago, and we’ve all been enjoying it ever since then!!

  13. These are part of my regular rotation! Reading some prior comments – a few things to note.  The flavor is awesome but I add cinnamon to all my sweet breakfast foods so I highly recommend that. Yes, these can be tricky to flip and probably won’t look like the pictures but it’s ok! Mine usually fair on the side of “well done” but they never taste burnt! I still spray nonstick pan because there’s no oil in this recipe so just to make sure. This is really like cooking eggs so treat it as such.  The more you make these the better you get. I generally start with medium heat and eventually work to low heat. And I’d say it’s about 6-8 minutes before the first flip occurs.  I LOVE this recipe.

  14. I loved these. I made a triple batch for myself and the family. I had to use rolled oats, and walnuts instead of pecans because that’s what I had on hand. I made them in my cast iron pan with a little spray. 
    I only had one mess up because I tried to turn it too soon…definitely use low heat and be patient!

  15. Made as written. Pancakes stuck to my non-stick griddle quite a bit, so we had banana pancake scramble. Flavor was ok. Not my favorite.

  16. Just made these and oh man I’m in love. Tweaked recipe just a bit after reading some comments. I ground old fashioned oats and half the pecans then added a little baking powder and cinnamon. I also added a 1/2 tablespoon of chia seeds along with the rest of the chopped pecans for some more fiber. I only eat 2 meals a day so I try to pack a punch of nutrition into each meal. These pancakes ended up so good they reminded me of banana bread. A little more dense than regular pancakes but that didn’t bother me at all. I actually loved the texture. Will be maki these often. Next I’ll use blueberries! Thanks for the recipe! 

  17. I only have regular oats I use for overnight oats in the house. How would I change this recipe to use that?

  18. Could I have used egg white instead of whole egg? I tired and I didn’t succeed my pancake burnt and I only had one banana.

  19. Just made these this morning. My first one came out very messy.
    The second and third ones came out great. They were all delicious! I should have put cinnamon and maybe some vanilla. I also used rolled oats. I would make them again!

  20. Flavor is right, but I could not get these to hold together for flipping no matter what temperature I tried or how thin or thick I spread the batter. The bottoms would get to dark before I could ever get the pancake to hold together on a spatula. Don’t know what was different about what you did but I couldn’t even get close to the picture as far as light golden brown. More like pasty oatmeal with a almost burnt bottom before able to lift.

  21. These were good, but I felt like they really needed a little salt. Next time I will make them adding cinnamon as well as salt. Used rolled oats as I don’t have quick oats and they were great. I too had my first one break in half but left the other two flipping them a little later and they came out great, so you really need to be sure they are golden and set on one side carefully flipping them to the other side.

  22. I made these this morning and they are filling and fantastic! These definitely will amongst my favorite recipes. 

  23. I made these for my Mom and myself for breakfast today. Absolutely delicious… the nuts were a great addition, buttery and warm, with a nice bite. We both loved it so much…thank you Gina. I really love your recipes. On a journey to cook and eat healthier and your recipes help me so much.

    🙂

  24. Very filling and sweet enough toppings are not required.

  25. Delicious! Used old fashioned oats because it was on hand also added cinnamon. My 13-year old and I loved them! 

  26. Wow!! I wasn’t expecting much, but I should have. Will definitely make again! A special treat that you can feel good about.
    I’m obsessed with cinnamon so I added a dash of that to the batter.

  27. Super easy and super delicious!

  28. So delicious and works every time. For those having trouble with the flip, you really need to wait until the first side is cooked and a wide spatula. This is key, and I promise you’ll love it.

  29. How many so if your doing green plan on weight watchers? Many thanks

  30. Hi everyone! 
    Gina, or any others, do you know if these would freeze well and reheat? I’d like to make ahead a batch for my grandmother for her to reheat anytime for a nutritious easy breakfast 🙂 thanks! 

  31. Made these for my 2-yr old nephew and myself. I added a pinch of salt and a pinch of brown sugar. They did not come out as pretty as they look in the picture and the first two fell apart when flipping but they tasted great! I do not like egg but I couldn’t even taste it. My nephew loved them as well.

  32. These were great!!  My 2 year old approved as well.  I like that she got a little protein (she normally won’t eat eggs), so bonus!  Will definitely make again!

  33. Hi. I love these but i can’t seem to figure out how to flip them without everything falling apart!!

  34. I don’t know what went wrong… but all I got back were big piles of cooked mush. They wouldn’t stick at all and were just goopy. No solid part of the things. I ended up tossing them >,<

  35. I don’t know what I did wrong here, but I just could not like these. They tasted just like scrambled eggs. I used very ripe banana and cooked as it stated, but when I tasted it I couldn’t eat it. I had to throw it out. I don’t like the taste of plain eggs and this is exactly what this tasted like. This is the first recipe that I have tried of Gina’s that I didn’t like, so I was kind of bummed. If you don’t mind the taste of scrambled eggs, then you will probably like these as an alternative for pancakes. They just weren’t for me. I will say though, that I was surprised that they looked exactly like pancakes and held up well, so that is a positive. I am going to try some other breakfast recipes.

  36. Mmmm.  I just had these for brunch and they made a very filling serving for an old girl like me😂.  They were yummy!  After reading the comments, I added 1/4 tsp of baking powder and, as I had no quick oats, I used the normal ones.  Mine were darker than those pictured although I cooked them for the prescribed time over a very low heat in my trusty (non-stick) ScanPan with a testy bit of peanut oil to prevent sticking.  They are very delicate and the first one almost broke when I turned it.  These are not your standard (calorie-laden) pancakes but they are delicious and satisfying.  The pecans are a wonderful crunchy addition.  Thank you!

  37. The best recipe of the year for me! I make these at least every other week for a nice variation of a healthy lowfat breakfast.

  38. I really enjoyed these.  I put the points into the WW app and realized that if I switched the pecans to chopped fruit (I used little pieces of fresh raspberries), the whole thing is only 1 point! I think their sweet enough and tasty enough with no syrup, but the sugar free fake maple syrup doesn’t add any points whether you use a teaspoon or a tablespoon.  My only issue is that they are incredibly hard to turn and don’t turn “nicely”.  I did do low heat on my electric skillet (250-275).  I think next time I would sacrifice 1 point to put a little oil on it to see if that would help. 
    Gina is a genius to think of this recipe! 

  39. First time I made these pancakes…wow!  I made four small pancakes and shared with my husband. Next time I will add fresh blueberries instead of topping with nuts.

  40. 1st time making these. I took the advice as read in the comments section and pulverized my whole oats, (no quick oats on hand) in a food processor. I then added the banana, egg and pecans. I added a tablespoon of flaxseed meal to up the fiber content and maybe help hold the other ingredients together. pancakes came out delicious. I had no trouble turning them over and they were well done in the center.. They were somewhat fluffy, which I didn’t expect. Topped with butter, nuts(love nuts) and sugar free syrup. I would definitely make it again.

  41. I added an egg replacer to make it vegan and it worked well! I’ve had the original recipe and love it. 

  42. I used coconut flour instead of oats. Also had no issues flipping using the ‘low and slow’ method. Easy and tasty! I topped with blueberries. 

  43. This was do yummy! I didn’t have nuts so I omitted it. I also didn’t have plain oats so I just used what we have which is Cinnamon and Spice Quaker instant oats. Still so delicious!

  44. I subbed almond flour for the oats and topped them with salted date caramel and peanut butter. So good!!! Thanks for the recipe!

    • Hi Amanda. What a great idea, using almond flour. How much flour did you use instead of oats? I think I would much prefer that. Thanks!

  45. I loved these!! I didn’t have pecans, so I garnished them with a few  blueberries and a couple of sliced strawberries and topped it with  whipped cream!  Delicious !!

  46. These were so easy and delicious!   I wouldn’t change a thing.  

  47. I’ve made these several times. The last time, I added 2 TBS of whole wheat flour. It helped the texture and made them lighter and a little fluffier. 

  48. Hi, the recipe is very easy was very happy with. only one thing is hard to flip them over. why? I did make it multiple times already. I always have that problem…

  49. So easy and very tasty – did add a few drops of vanilla and loved the crunch the pecans gave to the pancakes. Can’t wait to make this again.

  50. Tasted amazing….so sweet I didn’t even need syrup. I used steel cut 3 minute oats and they added a chewy bit to the pancake…I may try blending the mixture so my kids don’t notice! I did add a drop of vanilla because, why not?
    Thank you for another amazing recipe to add into my healthy repertoire. I can always count n skinny taste for sure!!!!

  51. I was surprised to like these pancakes more than I thought I would. Read the other reviews and I also ground the oats, added cinnamon, and then a couple pinches of nutmeg, my favorite. Bought chopped pecans to sprinkle on the pancakes and enjoyed having them in every bite. Liked the banana flavor and texture of the pancakes so will make them again maybe even for lunch. Made and reviewed for the Alphabet recipe tag game.

  52. I loved this recipe! I’m not fancy like all you vitamix owning people so I used my mini cuisinart to turn the oats into a flour. All I had was cinnamon apple instant oatmeal so I used that. I added the banana and the egg to the cuisinart and blended everything up and then cooked it. I didn’t have pecans either. It was really good! A little hard to flip, but good!

  53. This one was a bomb :(. I love Gina’s recipes but this one was barely edible, and I read most of the comments prior to making and grinded the oats, etc.  I also cooked on low and waited until they were fully set before turning, but honestly, these were just awful. My husband took one bite and was done, and I didn’t fare much better. 

    • Wow, I can’t figure out what went wrong for you. I made them last night for the first time and this is the best banana pancake recipe I’ve tried so far! I’m piling strawberries and Cool Whip on them to make sort of a shortcake type dessert.

  54. Does the caloric intake include the teaspoon of sryup!?

  55. Cooking slowly is the key. I added a splash of vanilla and a pinch of cinnamon – nutmeg would work too.  I  reduced the oatmeal to flour consistency in the blender and added the egg and banana . I then blended those three ingredients – so fast and easy! Perfect for a lazy Sunday morning. Yummy!

  56. I’m not a big fan of bananas but these were delicious.

  57. Woke up this morning and my husband had made these for us. Better than normal pancakes! He did use some of the suggestions in the comments – blending the oats, and keeping the griddle at a lower temperature. The (very picky) toddler requested we add chocolate chips to his next time but he ate this without hesitation!

  58. I will try these but to be freestyle they are 4 pts each not 4 pts for all 3….

  59. Easy and tasty. Great with maple syrup!

  60. Can you get away with using egg whites ?

  61. Love the idea of using the Vitamix on the oats! That way I don’t have to use the quick cooking kind. I have made the two ingredient pancakes several times (1 ripe banana, 1 egg), but I bet the oats bind it together much better and more nutrients and fiber as a bonus.

    • I put the osts in Vitamix. After it was flour consistency, I tossed in the egg and banana – blended the three ingredients. So easy.

  62. I have had the worse luck making these.

    • You really have to cook them slow on medium low. That’s the trick and it is counter-intuitive to anything you ever knew about making pancakes.

  63. Thank you Gina for making healthy meals and weight loss fun! Our family loves your recipes. These recipes help keep us on track whenever we gain the dreaded 10 pounds. 
    Does anyone know if they can be made the night before and reheated? Wondering if the texture would change. Thanks!

  64. I made these this morning exactly like recipe but added a shake of cinnamon…basically make put on med heat and walk away for a bit, I had no problems flipping them….they are yummy!!! I would recommend tasting them before putting syrup on, I actually found they are sweet enough with out syrup.

  65. These are good! I made them according to the recipe, but I like the idea of using a blender to make the oats into oat flour before adding to the mixture. I will try that next time. A little butter & honey are great toppings.

  66. Can you use regular oats,instead of quick oats?

  67. DELICIOUS
    MY 5 year old and 2 year old grandson EACH ate the 3 pancake serving, a real surprise to me.I thought they would each eat a couple.
    I had to make another batch just to get any.
    So simple.

    Thanks

  68. On my second try, I blended oats in Vitamix to a flour consistency. The griddle was on low flame. The only thing I added was a pinch of cinnamon. Worked like a charm. Will make again! I am learning that reading the comments can be very helpful!

  69. not much of a cook. Made these this morning and they were FANTASTIC. If I closed my eyes I could have sworn I was eating at IHOP! 🙂

    I want to make them a few times this week but mornings are HECITC!!! Anyone premixed the batter and refrigerate overnight?

  70. We didn’t have pecans so I turned this in to a three ingredient pancake. Turned out great!  Just had trouble flipping them. They were only 1 Freestyle point without the nuts. And very filling. 

  71. The secret ingredient to these is patience. I cooked the first batch on med, they burned. I cooked the second batch on low and let them sit (this is where patience comes in) in a pan sprayed with olive oil instead of fighting them to flip. When they were bubbly on top and the edges were dry (just like regular pancakes) and were willing to let go of the pan, I carefully flipped them. If there’s any resistance to letting go—wait!

    They were perfectly fluffy and yummy. I put a drizzle of honey on mine which was amazing. Thanks Gina!

  72. FIVE STAR!! I didn’t use the pecans. Didn’t have any. Otherwise I followed recipe. Turned out DELICIOUS!
    THANK YOU, GINA!

  73. Delicious!! Family approved! Can they be put into the freezer?

  74. I just made these from frozen bananas and they work fine! I put the banana in the microwave for 30 seconds. I am teaching a healthy cooking class in this is going to be my first recipe! Are usually top the pancakes for the fruit compote – I take blueberries for everyone and put them in a double boiler and make a lovely blueberry sauce and that’s all I put in them. 

  75. Has anyone made these to freeze and eat throughout the week?  I’m looking for a gluten and dairy free breakfast that I can make on weekends and heat up for quick breakfasts! Thank you!

  76. Very nice flavor.  Used rolled oats, processed all except nuts with immersion blender.  Added vanilla, cinnamon and butter, cooked in waffle iron.    

    Flavor was great! They were not as crispy as I would like, will beat egg whites separately next time to see if this does the trick.

    Possibilities
    1.  Maybe substitute pumpkin?
    2.  Wondering if these might make good muffins as well?

  77. Texture is always a show stopper for me. I use Musili instead of rolled oats and I add a little more for texture. Does the 4 FS points include the pecans and the “drizzle of fav syrup or honey”? 

  78. Did not care for this recipe, I ate it but was not my favorite.  I think it was the texture 

  79. Has anyone tried these pancakes with canned pumpkin? It seems to be about the same consistency as mashed banana. Not being a banana lover, I think I will try it. I also like the idea of pulsing the oats
    a few times to make a “flour.” Slow, low cooking sounds like the way to go for a moist batter.

  80. Absolutely amazing! Addicted!! Used chopped walnuts and mixed throughout. Use two spatulas to flip, one from each side, works great!

  81. I made this for breakfast this morning. YUMMY!!! My 16 month old grandson couldn’t get enough even after eating his own breakfast. I will be making this again and again but in a bigger batch.

  82. It took me a few batches to get the heat on the pan right but once I did it was great. I found smaller (like 3.5 inch) cakes to work best. Also next time I think I’ll make the batter the night before and let it set up in the fridge a bit for a beefier cake. 

  83. These are great–My husband even liked them. You can get your pancake fix!

  84.   I FINALLY GOT THESE RIGHT!!!!! The key, as many other reviewers say, is in the heat. It has to be medium-low. I added cinnamon, skipped the pecans,   drizzled warm syrup and a little butter…DELISH! 

  85. I’ve made this a few times.. and have experimented with other ingredients as well. As it is thay turn out great . Best results from a cast iron skillet on med low heat . I have also used instant oatmeal apple cinnamon flavor ( low sugar kind) and they were great. I incorporate the pecan iin bits into batter and put bigger bits on top at end.
    A few tips I learned ….
    … low to med heat is key ..
    …. fluffy but “chewey” when grinding oats or over mashing bannana
    …. powder sugar on top with a little butter instead of syrup for variety ( changes flavor for sure )
    …. constantly checking by lifting edges breaks them apart.. patience

    Great healthy recipe !

  86. Beautiful!!. I am at weightwatchers and I have found these very filling!!. I omit the nuts and instead use a teaspoon of raw cacao powder just to give them a chocolatey sweet taste. 

  87. Delicious Sunday morning treat 

  88. I doubled the recipe and put the bananas in my food processor first. The texture was great. However, I wish I had added stevia and cinnamon, like someone else suggested.  I found them a bit lacking in flavor.

  89. 1/2 C quick cooking oats
    1 banana
    1tsp baking powder
    2 eggs.

    Blend in blender until very well combined.. oats are granules…

    Cook on low. 2 kin each side.

    • I was wondering about adding some kind of leavening agent.  Your recipe has increased the quantities of other ingredients too though so I’m guessing the calories would be higher.

  90. These are delicious! I love all skiinnytaste recipes!

  91. Thank you Gina. These are so yummy, I have told everyone I know how good these are and have shared the recipe with them. I also cooked them on medium/low heat and they turned out superb.

  92. I only had quick steel cut oats but they worked out great. I also added cinnamon, covered the pan. Cooked beautifully, easy to flip and were very filling. I mashed a few strawberries and mixed with a tablespoon of greek nonfat yogurt for topping. Next time I will use an even riper banana as suggested. Very filling and worth every point for a change of pace from my usual yogurt, fruit and cinnamon. Thanks Gina! Just another keeper of a recipe!!

  93. I make these everyday but add a tablespoon of flaxseed meal and cinnamon (no nuts). I sometimes use 2 egg whites instead of the whole egg. The key is to let them cook until you can see that the sides are cooked before turning. This way they wont fall apart.

    They really are truly yummy!!

  94. Excellent breakfast option!

  95. Just made these this morning and they were really good! I doubled the recipe, added some cinnamon, splash of vanilla, a little salt. I followed the tips posted here…covered on low heat for several minutes and was able to flip them fine. Will make these again!!

  96. Made these for dinner tonight with some turkey sausage patties. Absolutely wonderful! I made them exactly as stated in the recipe and had no issues at all. This will go in my regular rotation…the only thing I thought I might add is just the tiniest pinch of salt.

  97. Not my thing. The texture is a bit strange, it’s oddly over-sweet (even without any sugar), and the banana flavour is over the top. I tried adding other, more-sour fruit, various seasonings, and more oats to help make them better, but after 4 batches, I still didn’t like them. My family and I ended up throwing them away. This one is a miss for us.

  98. I finally had some very ripe bananas and picked up some pecans in the grocery store so made these for breakfast today. OMG so delicious!!! Tastes like banana bread. Tried with a little honey too sweet for my taste.  A little syrup was fine but I liked them best plain.  So easy to make too. Game changer!

  99. These are yummy and soooo easy to make! 

  100. Easy to make and satisfied a craving for pancakes but still within my points.

  101. My picky toddler loved these! Couldn’t get them on the plate fast enough. I did have problems with them not sticking together but they were delicious even broken up

  102. Just tried these this morning and they were excellent.  I’m not a fan of traditional pancakes anyway because they are too dry without syrup and too sloppy with syrup.  I only used one tablespoon of pecans so that lowered the points by one and they were still excellent.  I was surprised that they were very good even without any topping.

    Thanks for another great weight loss friendly recipe.

  103. Gina, please comment on the size of banana you used. After reading the comments I think the mushiness of the batter is to wet, because of the wetness of the amount of banana used. I used a small to medium banana and had no problems with this recipe.. I buy small to medium to pack in a lunch. This recipe is very yummy.

  104. I may have missed this in the comments, but can you freeze them or are they better fresh? 

  105. I have been making these every Saturday and always look forward to them. They are great and so easy! There are no changes needed to this recipe. Thanks, Gina, for this simple, quick, and healthy recipe. 

  106. Made them for something sweet after dinner. I added a 1/2 tsp of maple extract and they were pretty good!! After eating skinless boneless chicken, ground turkey, and zucchini, etc for the past three weeks this was really good. It’s something different and a little sweet!!

  107. I love the idea to this recipe but it needs to be altered for pancakes to actually form. I first made them as the recipe calls and even cooked them on a low heat with a lid over the pancake but they still did not form. The pancake broke apart when it was flipped. Second time making them was successful because I ground the oats up first.

  108.  Delicious, came out perfect! Love your recipes. Thank you!

  109. Just made these.  Followed some tips like low heat, pulsing the oats first.  I also added 1 tsp ground flax and 1 tsp pb2.  Turned our amazing.  May leave out the pb2 next time as you couldn’t taste it. The banana pecan flavor was lovely.  

  110. I’d like to make these but add some pb2 to batter.  Do I decrease the oats?

  111. These are amazing. This time I added blueberries.

  112. When you serving size batch. When done making the pancakes, we can eat like 3 and its still 4 points?

  113. Delicious! Very quick and easy to make. Awesome
    Breakfast before a long day at work!

  114. These are gorgeous and I would love to cook for my family. I can’t eat banana though – bad allergy to them. Do you have any suggestions for alternatives to banana? I’m assuming you need them for moisture and consistency, but would like to sub out if optional.

  115. 2/28/18. When putting this into the WW recipe builder, and skipping the pecans, this entire recipe comes up as 1 Smart Point. Can’t wait to try them.

  116. My husband and I both loved these! They don’t need syrup at all!

  117. You can omit the oats ad use a tbsp of flour instead with or w/o the nuts. I get 4 or 5 medium cakes.

  118. Tried these pancakes this morning.  They were surprisingly delicious!  (surprising because of only four ingredients)  I am confused about the freestyle point value, however.  When I plugged the nutritional info into the WW calculator, the point value was much higher than 4.  Can you please clarify this.  Thanks.

  119. I make these at least once a week and they come our perfect every time.. I also tried using Cacao nibs instead of nuts and made a syrup using PB2 with a little more water for a variation.

  120. I enjoyed these, I doubled the recipe and followed the recipe exactly. I had no problems, the only thing is you have to cook them longer then regular pancakes. You just have to plan for that, reminded me of banana bread.

  121. Great recipe! For the topping I  reduced the pecans to 1 tbs and added 1 tbs stevia sweetened dark chocolate chips and 1tbs sugar free syrup.  They were wonderful!

  122. Perfect.  Just left a photo and link to the recipe on WW. 

  123. Love this recipe. Easy and great way to use that slightly to ripe to take as a snack banana. Ran out of pecans. Used walnuts. I think I would prefer the pecans but in a pinch the walnuts ended up being a good 2nd best. You have made cooking fun again and I love seasonal eating. Thank you so much for putting so much time and effort into your recipes and mostly for taking the time share and comment when needed.

  124. So good and so quick. I leave out the nuts for a 1 PT breakfast. 

  125. I love these panckaes!  I’ve been adding 1 tablesoooon of Trader Joe’s flax and chia seed crunchy peanut butter rather than the pecans. It’s the same points as the pecans and gives it some crunch plus the peanut butter flavor.!

  126. I made these this morning for breakfast for my husband and myself.  They are OUTSTANDING.  I followed the recipe (doubled it for the 2 of us) however after reading the reviews I ground the oats to a flour consistency.  I HIGHLY recommend these…they are satisfying and very ???? tasty.  I did not use any syrup.  Thank you Skinnytaste for another good EASY to make recipe with in your kitchen ingredients.  BRAVO!

  127. I just made these pancakes for my husband and myself. Awesome! I have loved everything I have made from your site, Gina. Thank you.

  128. Pretty darn good!

  129. Hi Gina,
    I made these this morning and my son and grandson loved them. They were a hit. I am on WW and I entered all the nutritional (calories, fat, carbs, etc..)details on the WW website, when plugged in all the numbers you provide, the recipe is coming up ast 11 points? Do you have any idea why?

    Thank you for all these fantastic recipes! I love great flavorful food and you have managed to create just that and keep me in check for WW.

  130. Was very excited to try this recipe as part of my Whole30 reintroduction process…and because I love banana pancakes.  My first batch would not set and became as mess when I tried to flip them.  I had seen a similar recipe as part of a “breakfast bowl” and decided to just eat them in a bowl, not worried about the shape. Tasted delicious!  The next day I tried again today (because they were still calling my name and my bananas were on their way out) in my waffle iron but again the consistency wasn’t working. They started to get too dark but were still too soft to remove. I still ate them!   I will keep trying to find the best way to make these because even the screw ups are tasty. 

  131. These are so good and quick to make I’ve had them at least 5 times in the past 2 weeks 😛
    Now I need to go buy more bananas

  132. I did make the pancakes , I just felt it didn’t come out the way the picture looks. 🙂
    the taste was good

  133. Perfect! Followed the recipe as written and will be making these often. Thank you so much!

  134. Very tasty! A great way to use those overripe bananas! Even with spraying the pan with Pam, I still had trouble turning them. as they tended to fall part. Tasty, but not pretty on my plate! I’ll keep practicing, though, as they are delicious!

  135. I have made these multiple times and they have always been fantastic! The only deviation I have made is omitting the walnuts as we have a nut allergy in the household. Thanks for creating a low SP breakfast, Gina!

  136. These were great! My kids gobbled them up and requested that I make them instead of regular pancakes next time. I did run the oats through the processor first and sprayed the griddle. Thanks for sharing this great recipe.

  137. Made the pancakes and they were great!

  138. I love every other skinny taste recipe, but this just wasn’t my favorite! Turned out a little too crumbly. 

  139. I made waffles from mine they were great!!

  140. Easy to make and tasty

  141. Absolutely one of my favorite all time weekend breakfasts. Easy quick and absolutely delicious. I use walnuts instead of pecans and I top with 1 tbsp of lite maple syrup and a side of mixed berries. I have a ripe banana waiting on my kitchen counter to be mashed for pancakes tomorrow morning!

  142. The flavor was good, but I found the consistency to be too mushy. I did not read the comments prior to making, so I did not process the pats first, and I cooked over medium heat, which I see was a mistake. I may try them again in the future with some modifications.

  143. Love this recipe and I’m not a fan of pancakes. Easy to make and so tasty.  The only thing I’d change is adding a tiny bit of salt.  And maybe a dash of cinnamon.

  144. Made them again today but with 3 walnut halves chopped on top. They were excellent and according to the new WW SP system they were 2 SP for this recipe. Wonderful!

  145. Made them this morning and was such a sweet treat! I think I will double the quick oats, personally, to give them a denser texture next time. Definitely delicious though!

  146. I made these pancakes this morning for breakfast! I added a little cinnamon and vanilla. Very tasty. But I had a hard time flipping them. And I had used spray in the pan. Using a fish spatula really helped to flip them better.  Thank you, Gina! Another great recipe!

  147. For breakfast this morning I made these pancakes, and they were wonderful. I added a serving of sugar-free syrup on top, which was 35 cal. Delicious. Fast. Easy. Plus, no carbohydrate crash afterwards. I will definitely make these again.

  148. Absolutely delicious! I bought bananas and let them ripen just so I could try this recipe. It took 5 minutes to whip-up and I feel like I had a special weekend breakfast. I chose to use raw walnuts because I had them in the house and prefer walnuts with anything banana. In the new Weight Watchers’ Freestyle program, the pancakes are 5 points and this includes the teaspoon of maple syrup.

  149. Easy, healthy, delicious! I added a bit of cinnamon. I didn’t use any syrup as I’m working on deleting extra sweeteners from my diet. Next time I might use a little Applesauce mixed with some plain Greek yogurt on top

  150. Can I make these Vegan?

  151. Amazing! I put my old fashioned rolled oats in a small food processor, pulsed, then added everything else and pulsed again until smooth. So delicious and a great WW smart point value! Thanks. Oh, they don’t need a topping;. they stand on their own!

  152. Do the 4 points include the tsp of honey or syrup?

  153. Could you cook these in a waffle maker?

  154. Oh my GOOOOOODNESS!!! These are DELICIOUS!! So easy to make and very filling!! I followed the recipe and they turned out great!!! Thanks!!!

  155. Delicious!  I pulsed the oats in my food processor a bit. Then I added all the other ingredients (including pecan halves and blended until bananas were mashed and pecans were still chunky. Cooked on low (covered) until set and flipped over. Yumm!

  156. AMAZING! Doubled the recipe. Mixed the slightly beaten eggs with a dash of cinnamon and a 1/2 tsp of vanilla. I didn’t have pecans so I used walnuts. I also just mixed in the chopped walnuts into the batter. To pour them onto the pan, I used a 1/4 measuring cup and made 4 pancakes total. My husband loved them. I will definitely make this again. Much healthier and filling than regular pancakes. It came out like a mix between banana bread and french toast. I also didn’t use super ripe bananas. I prefer medium ripeness. No sugar needed because these are naturally sweet. Also if you want some syrup with these, I recommend Trader Joe’s Bourbon Aged Maple Syrup. You only need a tiny bit. YUMMY!

  157. I made these with old fashioned oats being that’s all I had they turned out perfect topped with 1 teaspoon maple syrup and some plain yogurt turned out perfect yum.

  158. Does the nutritional info include the pecans? Great recipe! 

  159. I can’t wait to try these! I think my picky 3 year old will even like them. 🙂 Question if I added a bit of plant based protein powder to them should I add anything else to keep them from getting too dry? Thanks for the recipe!!

  160. These are delicious!! Didn’t even need syrup. Thanks for another tasty, healthy and easy recipe! 

  161. I made these and added a scoop of protein powder. They were runny so I added an extra tablespoon of oats, as well as some vanilla. Next time, I will only use half a scoop of protein powder – or just omit it all together. I was just worried they wouldn’t keep me full long enough!

  162. Thanks for the recipe. I want to try it but I’m allergic to oats. Can I substitute something else for them?

  163. Great recipe. Really good if banana very ripe. I wanted a lower calorie snack version and it worked as well with a 1/2 banana -(2 ounces) and 3 tablespoons Eggland Best liquid egg whites. or (an egg white) and I still used the 2 tabs. quick oats. I do add a bit of cinnamon and even sometimes a pinch of baking powder (although it doesn’t really need it to work) Great snack with fewer calories and of course as written is wonderful too. So good for so few ingredients.

  164. These look really delish. Any chance I could sub applesauce or something else for the egg? I eat a vegan diet. I just whipped up your skinny oats in a jar.. THANK YOU!

    • Would a flax egg work as a binding agent? I know sometimes you can sub out a flax egg for a regular egg in baked goods and the nuttiness from the flaxseed meal would work with the bananas. 

  165. I’m crazy for these pancakes. They are delicious and so easy to prepare. So nice to have a healthy breakfast that is so good. I followed the recipe didn’t need to change a thing. Thank you thank you!!

  166. After reading all the comments and suggestions, I made them today – they were fantastic!  I did make sure the batter was smooth (used a potato masher to mash bananas) and cooking it on low heat and spray oil on the pan.  I also covered the pan as a reader suggested, waited for the tiny bubbles forming on top of the batter, signaling I could now flip them.  I did re-spray the pan between each batch. The only changes I did: add a sprinkle of cinnamon to the batter and ground the oats a little bit to leave some oats powdered and some whole.  The only regret is I didn’t double the recipe because they were so good!  Thanks Gina for another great recipe!

  167. These were great. I doubled the recipe and it made 5 medium pancakes. I used 2 medium bananas, 4 tablespoons of oats, and 1 small egg. I ground up the oats into a flour and added baking powder, cinnamon, nutmeg, salt, and some truvia into the mix as well. I topped with a tablespoon of maple syrup and and some defrosted Frozen rasberries that I mashed into a jam. It came out to be 450 calories for the whole thing, including the toppings. 

  168. Didn’t work for me after multiple tries.

    • I put the rolled oats into a food processor before adding them to the banana and eggs. The pancakes come out so fluffy. I’d also recommend cooking them at a lower temp for as longer time so the cake has time to come together

    • Didn’t work for me either, they didn’t stay together in the pan and were very mushy. I read the other comments and suggestions where additional ingredients were added. But, the recipe is a 4- ingredient recipe and I’d like to keep it that way.

      • I put mine in a waffle maker perfect!

      • Make sure you cook them very low. They turn out perfectly for me every time now that I use a low heat setting. I also didn’t  add any extra ingredients except I use gluten free oatmeal. These will have a different consistency than normal pancakes but they are a good healthy alternative.

    • The key really is to cook them at the medium low temperature. It made all the difference.

    • Make sure you cook them very low and you flip them around 3-4 minutes depending on your cookware and stove. . They turn out perfectly for me every time now that I use a low heat setting. I also didn’t  add any extra ingredients except I use gluten free oatmeal. 

  169. I have made many SkinnyTaste recipes and each one has turned out great so I was surprised when my family did not like this one. I made these twice and although I had no issues with texture unfortunately both times they left an unusual after taste. The first time I made them according to the recipe exactly. The second time I added a little vanilla and cinnamon hoping to enhance the flavor. My husband, my daughter and myself all agreed about the taste. None of us liked it and we all three like bananas. I was so disappointed because it is such an easy recipe. I’ll just stick to the Heavenly Banana Nut Oat Muffins and Banana Bread to use my ripe bananas.

  170. Delicioso 

  171. I had regular oats, so I put the 2 TBSP in a bowl with 2 TBSP 0of water, microwaving for 30 seconds. Just to soften them up. I also added about 1/4 tsp of baking powder and a dash of salt. Turned out perfect!

  172. Does anyone know of a trick/hack to ripen bananas quickly?

  173. How many pancakes does the recipe make?

  174. Another SkinnyTaste recipe that doesn’t disappoint.  I make these all of the time and have recently started adding 1 tbsp of ground flax to the batter.  The flax doesn’t change the flavor or integrity of the batter at all.  I top mix in chopped walnuts and top with 2tbsp of Log Cabin Lite syrup.   These pancakes are amazing and a big change on the weekends from my weekday yogurt mixes.  

  175. Oh how I miss pancakes! I have been Gluten Intolerant a long time and refuse to buy store bought “gluten free” loaded in carbs and Lord knows what else ingredients.
    I am also a bariatric surgery patient. I just started incorporating fruit into my diet after years of low carb, nonfruit eating and bananas were my #1 add in. I have yet to try oatmeal, but I am hopeful that all will be fine (no increase in weight). I appreciate your amazing easy, healthy, recipes and any Gluten free and lower in carbs are a plus for me! I am mixing my nanners as we speak.

  176. I just found this recipe and made these to use up my extremely ripe bananas. I can’t have gluten, so thid was perfect. I used old fashioned oats. My pancakes turned out thin and fell apart, but I still ate them. I used chopped walnuts instead of pecans. I also drizzled honey on top of them. These are so good. I made a big batch of this mixture and will freeze it to make more throughout the week.

  177. My family Loves these!!! I just added cinnamon and blueberries to it this morning… so so good!!!

  178. Do you think it would be good to make these the night before, then warm them up in the morning? Or would you not recommend that? I’ve made them before, and they’re so quick and easy, but more sleep is more sleep 🙂

  179. I love using up all my ripe bananas. I freeze them but only used them before for smoothies. Kind of boring after a while. I like texture and real food. These were too sweet for me originally so I added blueberries in the batter as well and they were delicious.
    I so appreciate your books, and blog Gina! Truly, you are a gift to all of us who like to cook creatively and healthy. I’m so glad I found you.

  180. i’ve made these with fresh ripe bananas and they came out awesome! wondering if i can can i use frozen bananas that are thawed? the texture is a little different, so i’m thinking that i might have to up the oats?

  181. Oh, I added cinnamon.

  182. Easy and yummy.

  183. These are absolutely delicious. Thank you for the recipe. I didn’t have quick oats so blended old fashioned oats in coffee grinder. Worked perfectly.  Also added a splash of  vanilla extract to the batter.

  184. Just made these today and they were great! You don’t need much syrup since the banana makes them sweet. I made one without pecans for my one-year-old and he devoured it! Easier and healthier than other pancakes. We will definitely make them again.

  185. I top these with some PB2 that is just a tad watered down so it spreads over them nicely. I think I like it more than syrup with these, and it’s only 1 SP extra!

  186. These are yummy! I mixed my batter with my immersion blender and they came out great. Thanks so much for the wonderful recipes.

  187. When I entered the nutritional numbers into Weight Watchers, the smart points figured at 11. When I entered the individual ingredients I got 6 smart points. Quite a difference!

  188. I tried these this morning with a little twist. I mixed them up and put them in a Mason jar, then put it in the microwave for between 1.5 and 2 minutes. I’m always looking for different ideas to take to work for breakfast. The jar gets pretty hot so I dumped them out in a bowl and added a small drizzle of maple syrup (although I could eat it without). Turned out great! This will definitely be on my rotation! Although I may add some vanilla and occasionally some blueberries or strawberries. Yum!

  189. Can you substitute the banana for anything else. I love this idea but HATE BANANAS! lol

  190. Is there somebody who’ve tried to eat them cold?
    I’ve already eaten them warm (jummie!), but I don’t have the time to make them in the morning, before work.
    Thank you in advance!

  191. I made these this morning, and LOVED them! The only change I made was adding a sprinkle of cinnamon into the “batter”. I made them before work, let them cool on a rack, and then wrapped them in wax paper to bring with me. I reheated them, and ate them with a smear of pumpkin butter. I will definitely make these again. As always, thanks for making my WW-lifestyle so tasty and satisfying.

  192. Made these today and really wanted them to be great, but they fell apart. Like a previous reviewer, my pancakes looked more like scrambled eggs. Maybe my pan was too hot? Will save this recipe and try again someday. 

  193. These are spot on! I made them this morning and my one year old and I really enjoyed them. I read through some of the reviews with these falling apart. Not sure if this helped but I put everything in the blender (including the pecans) and it was perfect. Thinking next time I may try a flax egg mixture. We shall see….

  194. Delicious!  I did add a touch of cinnamon .  Great quick Sunday breakfast! Love your recipes!

  195. I made these this morning, and the pancakes along with an Al Fresco Sweet Apple Chicken sausage powered me through a four mile hike in Wharton State Forest.  Without a single hunger pang!  The pancakes are delicious! Without the guilt!  Love your recipes Gina!!

  196. I’ve made these every day this week and they are delicious!

  197. Can Chia seeds be substituted for the nuts.

  198. Can I substitute Chia seeds for the nuts.

  199. These are really, really good. I made the recipe exactly as written and they turned out great! I ate them three times last week! I’m making some now to heat up in the morning. Thanks for an easy and filling breakfast recipe!

  200. I, too, received an email from Pinterest for this recipe and for  the scallop tostada. I don’t know what’s going on but I pinned them both again. 

  201. These banana pancakes are delicious! We had them for breakfast today. Thanks Gina for all your great recipes.

  202. I pinned this recipe when it first came out (on pinterest). Just got an email that they had to delete it because of a copyright violation. You might want to check and see if someone is claiming to be you or claiming your pictures!

  203. I am wondering why I had an email from Pinterest saying it was a violation of copyright to pin the recipe for these pancakes – especially since there is still a pin icon here. just curious.

  204. Ya’ll. YA’LL. Y-A-‘-L-L. These are good. They satisfy the **** out of my pancake cravings and I don’t feel like **** after for eating something unhealthy. These babies are good. I made them with old fashioned oats instead of quick oats–that’s all I had on hand and they were perfectttttt. They cooked all the way through and I felt even better about them.
    Also, instead of a whole egg, I did 3 tablespoons of egg whites (or whatever the conversion is for egg whites) and they were again, perfecttttt. I didn’t have to add more oats or anything. Also, the pecans were such a good add, I’ll prob try different varieties when I run out of pecans.
    Note: I added smart balance butter to my skillet, you need some sort of non-stick, even if you have a non-stick skillet.
    Also, the key to flipping these is making sure they are “set,” so leave it for 4 or 5 minutes on medium-low heat. I put the lid on my skillet just to make extra sure they were set.
    Topped it off with some sugar-free syrup (watching calories bc it’s bikini season).

    YUMMMMM PEOPLE. YUM.

  205. Made these but with almonds and they turned out great! Perfect consistency and yummy without anything on them! Might add peanut butter on top for a quick, healthy breakfast!

  206. These were so delicious. Thank you for the recipe. 

  207. Just made these pancakes and they were sooo good! I’m gluten and dairy free so these were perfect. The pecans took it up a natch. I must confess that I added a few mini choc chips – amazing!
    Got to tell you that I love your recipes. They never disappoint. Look forward to getting your email and see what you’ve got cooking. Thanks so much for sharing your passion.

  208. Made a big batch of these on Sunday night and froze them. I have had them at work everyday this week for breakfast. Like all your recipes, amazing! Love them

  209. Another skinny taste recipe that did not disappoint. I made these this morning and they were terrific. This week be another staple. Love the comments of adding blueberries and/or cinnamon. Will try that in the future, but definitely making these more often. Thank you again.

  210. These are super! They taste just like banana bread, except extra moist. I used old fashioned rolled oats, but blitzed them in a clean coffee grinder to get them to a flour consistency. I also used a super ripe banana. which turned into a smooth paste easily with a fork. The combination of no lumps in my bananas plus the fine oats made a really creamy batter that cooked beautifully and flipped cleanly.

    • I took your suggestion and put all ingredients (nuts too) into the Vitamix. What a huge difference! Way better texture and flipping ability compared to when I just mash and stir. Thank you!

  211. I have been looking for this recipe!! After hearing solely about just 2 ingredients pancakes- bananas and eggs for awhile and they NEVER turn out.

    Well…. today I made these and they were AWESOME!

    I added some PB2, strawberries and topped with honey and they were absolutely delicious!

    Thanks SkinnyTaste!

  212. I added a little vanilla extract, cinnamon, and baking powder to this recipe. I used sliced almonds. So delicious! Didn’t need syrup at all!

  213. Instead of oats could I swap in something like chia seeds/sesame seeds/shredded coconut? Trying to avoid grains.

    • Similar to an old old Weight Watcher pancake. Used a piece of bread instead of oats. Try using a slice of Eziekel bread with is gluten free. I am going to try it for lunch. Mary Young

  214. A little bit mushy, but taste great!

  215. I will definitely try these tomorrow for national pancake day!!! Just curious, I’ve heard all kinds of stuff about how bananas when put in a smoothie/blended are actually points, but otherwise they’re free….mashing is still ok?? Anyone know???

    Either way, these look amazing and I can’t wait to try them, I will omit the nuts and maybe add berries of some sort…or chocolate 😉

  216. Made them this morning with regular oats.  They turned out great.  My hubby loved them.  They will be a staple in our house!  Thanks Gina!

  217. I made this recipe and it was very runny so i added more oats but they fell apart trying to turn them over

  218. Is there another fruit I could as I am allergic to bananas? 

  219. Hi these looks so yummy.  However I don’t have any rolled oats. I have some different oatmeals.  Can I use those instead ? 

  220. These are soon good!
    Made them for the 2nd time for lunch, but again they felt apart while flipping them over… Even though they where very tasty and healthy!  

  221. I had the same problem as other people with my pancakes falling apart when I tried to flip them. They were set, but just too soft to flip in one piece. I don’t usually have any problems flipping pancakes either so it wasn’t a problem with flipping skills. They were tasty though!

  222. These have become one of my favorite meals. Thanks for sharing.

  223. Easy, nutritious and a huge hit with my family. I multiplied the recipe by 5 (for 15 medium pancakes). My husband and I each had one – two boys inhaled the other 13!  I used toasted, lightly sea salted walnuts instead of pecans, a little bit of earth balance spread (a healthy gluten, dairy, free butter alternative – also delicious). The bananas made the pancakes sweet enough to skip syrup (a little too sweet for me with even lite syrup, but that’s a personal taste thing ;). I love the oats for flour substitution – no sacrifice! This is our families new pancake recipe!

  224. Hi Gina,

    Any ideas for how to make this recipe completely grain free?

  225. Easy and delicous — the real test in our house in my 13 year old daughter and she loved them!! I had actually made her french toast and she kept grabbing “bites” of my pancakes and said she would like for me to make her some in the morning!! Thanks!!

  226. I made these on Sunday – I have to admit I was skeptical (and my husband was horrified when I told him what I was making us haha) but I trust you so I gave them a shot. They were actually really good! My toddler loved it and my husband even thought they were good. I added cinnamon and next time add a little vanilla. I agree with the above comments that I tried the cookies that are like this and didn’t love them but these surprised me and I really liked them. I will definitely make them again.

  227. These are 11 pts for smart points. Whole bananas and whole fruit are 0. But once you blend it points are added. Because blended fruit has more sugar. If you make a smoothie out of o point fruits it will have a point value. 

    • According to Weight Watchers, you only use the Blend box for anything you drink such as smoothies.

    • Many people inquired about this with our meeting coach one meeting and she said blended fruits do not have more sugar technically, but because they are blended, it is easier to blend 6 bananas into a smoothie than eating 6 bananas and while they are zero whole, large consumptions of free food is not what weight watchers is about and you can just eat and eat and eat large quantities of fruits because they’re “free foods”. She was saying WW says to count the points because the satiety (state of fullness, I had to look it up when she said it ) is less with smoothies versus eating the actual fruit. But if you blend the same amount of banana you would have eaten without adding ADDITIONAL sugar, you can choose not to count it if you feel that upset about counting it. as long as it’s not a large amount of fruit you are blending( more than you would eat whole in a sitting). Just sharing what our meeting leader said

  228. Hi there. Just wondering – why 15.5 g of sugar? Is it all from the banana? What else in here could have so much sugar? Thanks!

  229. I calculated the Smart Points and I get 11 Smart Points for these not 6!

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  230. I made these today and they are delishes! Nice, healthy change from pancakes made with flour.

  231. These are delicious!! Fabulous and SO easy— Next time I will add some grated ginger. They were even good with quick steel cut oats that i used by mistake–

  232. Made these pancakes this morning but only had regular oats.  The came out great!!!! I wonder how much oats I should use if I use ground oats instead of my whole old fashion oats.  This will be my new way to use ripe bananas in the future……so easy and tastes great!  Love your site……heard about it from a gal at a WW meeting this weekend.  I’ll have to thank her on Saturday ????

  233. Made these pancakes this morning but only had regular oats.  The came out great!!!! I wonder how much oats I should use if I use ground oats instead of my whole old fashion oats.  This will be my new way to use ripe bananas in the future……so easy and tastes great!  Love your site……heard about it from a gal at a WW meeting this weekend.  I’ll have to thank her on Saturday ????

  234. My 15 month old & 4 year old loved these! Easy to reheat in toaster oven for breakfast on the go. Thanks!

  235. Not only were these easy, but so tender and flavorful. Fantastic pancakes! Thanks Gina.

  236. Gina, OMG!!!  These were delicious!  I’m sure people all over the country were making this recipe this morning.  I’ve tried several other recipes for variations of no flour, mashed banana, oatmeal pancakes and none of them compare to this.  I made a double batch, added a few dashes of cinnamon, and left the nuts out of half to feed to my almost 2 year old twins.  They gobbled them right up with a little bit of strawberry Polaner on top. I used sliced almonds for mine because that’s what I had on hand.  I also didn’t have quick oats, so I sent my regular oats through a few pulses in my Ninja and it worked out great!  I’ve lost about 40lbs on Weight Watchers since July and your blog has been such a huge, helpful resource for me.  My entire family has to get tired of hearing me prattle on and on and on about my latest Skinnytaste recipe, but none of them get tired of tasting the delicious food.   I include at least one or two of your recipes in my meal plan every week and I’ve used them for Thanksgiving, Christmas, Super Bowl, birthdays, family dinners, and other get togethers.  You never ever let me down.  As a full-time working, single mom there’s no way I could have been as successful following WW without your slow cooker and kid friendly recipes.  It’s great to prepare meals that I know will taste great, keep me on points, my kids will eat and they’re easy to prepare.  Thanks for all your creativity and hard work…And now enough of my embarrassing fan girl babbling.  🙂

  237. Just finished making.  Quick easy and yummy! I agree with the comment about adding a little chocolate.

  238. I added some cooked quinoa and cinnamon, no syrup, but topped with a little vanilla yogurt.   delish, of course defeats the 4 ingredients

  239. I need to try this recipe but need to sub out the eggs with flax eggs to make it vegan-friendly. I hope it works.

  240. Just made these and they were yummy. I used a cake scoop to measure them out and it worked well to get the right size for 3 pancakes. . I ommited the pecans but will try this again using them next time. WIth this non traditional pancake recipe you definitely need to cook on a slightly lower heat and longer with checking underneath before flipping over. I will be making these again and again especially if bananas are cheap and then freeze for later.. Thanks for this great recipe. I did try a cookie recipe with similar ingredients and was not keen on it but this recipe for the pancakes is a real winner!

  241. Delicious! had them this morning and will be making them again soon!

  242. When I checked the points with the Smart Points calculator I get 11 points.

    They look delicious.

  243. Had them this morning. They are delicious! Cooking them on low and really being patient with them is the best way to get them firm and round. They’re just excellent in taste, and really help with a pancake craving!

  244. They look yummy.  Can they be made and then reheated later?

    • Yes! I made them and put them in the freezer for a quick meal before work. I microwaved and then toasted them and they tasted like I just made them!

  245. Do they freeze well? I have 4 ripe bananas and was hesitant to make banana bread (for fear that I would eat the whole thing ????)

  246. Are quick oats different than the regular oats sold in a canister that take about 5 minutes to cook in boiling water?  

  247. I don’t like bananas. Is there another fruit I could substitute instead?

    • Perhaps pumpkin?

      • I haven’t tried a total pumpkin substitution, but I had one pretty small banana, so I added 2 Tablespoons of canned pumpkin to make up for the volume in the mashed banana. Along with some pumpkin pie spice, it came out beautifully. I love this recipe, and have had it almost every day this week!

  248. Gina these look amazing. I can’t wait to try them!  Do you think they will work if I used two egg whites instead of a whole egg?  Then I could have a couple of extra points for syrup!!! ????

  249. These were great! I used an immersion blender to get the banana/egg mixture super smooth, then added the oats. I’m awful at flipping pancakes and they all stayed together. They are sweet enough to taste like “real” pancakes, but without the sugar-coma afterwards.

  250. I made these this morning and absolutely love them! Never thought I would like a Flourless pancake! They were so satisfying and filling and I have a feeling they will keep me that way for a few hours! Great job Gina! You never disappoint!! 

  251. Made these this morning, and my toddler loved them! Would they freeze well? I have a bunch of bananas that are about to be over-ripe that I need to use up!

  252. These turned out great! I added a few blueberries to top it all off.

  253. Do you think you can sub egg whites for the whole egg??  Thanks so much for ALL the great recipes !!!  They’ve been such a help on my healthy lifestyle journey. 

  254. These look amazing!
    I cant wait to try them. x
    Izzy |http://www.pinchofdelight.com

  255. This recipe sounds easy and delicious. I’d love to add blueberries, do you think that would work?

  256. I’m working on a Friday, which I don’t normally, do, so when I saw this recipe pop up on my instagram, I figured I could treat myself for working. Unfortunately, while the flavor of these was quite good, if not a little eggy, they completely fell apart for me. I ended up with something between pancakes and banana-y scrambled eggs. =/ Not sure what went wrong, but I will be giving them another try!

    • I have tested these about 8 times and they always worked. It sounds like you did mix them enough, the batter should be smooth. Also, cook on low and be sure to wait until they set before flipping as per the video above.

    • Mine turned out the same… I may have had the pan too hot or need to spray some nonstick spray on my nonstick pan next time. I did eat the scrambled eggs/pancake result and it did taste good. So it would be worth trying again.

  257. Whole foods, few ingredients, kid friendly and gluten free? Sign me up! ! I’m going to give them a try tomorrow morning 🙂

  258. YUM! These sound so much better than the 2 ingredient pancakes I’ve been making because of the added oats and nuts. I bet that makes them more satisfying, too! Can’t wait to try, thanks for sharing 🙂

  259. I made this but for some reason my pancakes fell apart – maybe because I used a thawed frozen banana? I usually freeze them when they get too ripe. Anyways, it ended up making more of a scramble which was still delicious and completely satisfied my pancake craving.  I’ll try again with a non-frozen banana…

    • It sounds like you did mix them enough, the batter should be smooth. Also, cook on low and be sure to wait until they set before flipping as per the video above.

    • I used frozen too. The trick for me was the cooking technique, in addition to the ingredients being well mixed. I literally had to set my timer for 3 minutes because in comparison to my standard pancake recipe, 3 minutes per side is sooo long – but has to be done for it to set properly. I did find out on my last pancake that keeping the pan covered while cooking helped set it up even better, no falling apart. Very yummy and no syrup required because of the sweetness from the frozen banana. 

  260. I made this but for some reason my pancakes fell apart – maybe because I used a thawed frozen banana? I usually freeze them when they get too ripe. Anyways, it ended up making more of a scramble which was still delicious and completely satisfi r my pancake craving.  I’ll try again with a non-frozen banana…

    • Not sure, be sure to mash until smooth and mix thoroughly. Also, be sure they set before flipping over.

      • Although the recipe doesn’t call for spraying the nonstick pan, I have had more success with flipping the pancakes if the skillet has been lightly sprayed.

    • I used frozen too. The trick for me was the cooking technique, in addition to the ingredients being well mixed. I literally had to set my timer for 3 minutes because in comparison to my standard pancake recipe, 3 minutes per side is sooo long – but has to be done for it to set properly. I did find out on my last pancake that keeping the pan covered while cooking helped set it up even better, no falling apart. Very yummy and no syrup required because of the sweetness from the frozen banana. 

    • When I do these, I actually begin the cooking part by putting 1/3 of the batter into a small bowl and popping it in the microwave for a minute (my microwave is weak and you’d probably need less time). After, I just use a spatula to slide it onto the hot pan so they can get a bit crispy. They seem to hold their shape perfectly this way.

  261. Love your site and cookbooks, SO many fabulous recipes! I am excited to try this one. Can I use old fashioned oat or would that not work? Thanks!

  262. These look delish! Do you think it would change anything if I ground the oats into more of a flour? Thanks for sharing! Will definitely be trying it this weekend!

  263. What kind of syrup do you use? I can’t seem to find a yummy healthy one.

  264. I don’t care for pecans. Can I leave them out or do I need to replace them?

  265. I feel like I remember making this recipe from your website years ago! Am I crazy or is this a re-vamp of an older recipe of yours? I remember my kids gobbling it UP! They couldn’t believe I made their pancakes with the few things that I did (which they historically had no taste for). So great; can’t wait to make again!

  266. Sounds great though I think I will add a little chocolate to it 🙂

  267. I LOVE how simple these pancakes are to make and the short list of ingredients, which I already have readily available in my kitchen! These pancakes are definitely on my “to-make” list this weekend! 

  268. They look delicious!