These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein. Source:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Puree eggs and banana in a blender until smooth.

  • Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.


Tip: To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.

Nutrition Facts

124 calories; 4.9 g total fat; 1.6 g saturated fat; 186 mg cholesterol; 72 mg sodium. 280 mg potassium; 13.8 g carbohydrates; 1.5 g fiber; 7 g sugar; 6.9 g protein; 308 IU vitamin a iu; 5 mg vitamin c; 35 mcg folate; 31 mg calcium; 1 mg iron; 22 mg magnesium;

Reviews (1)

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Rating: 4 stars
Weight Watchers has actually been raving about this recipe for over a year. I find that without flour they have the texture more of a crepe. I add 2 T quinoa flour plus 1/4 t baking powder, or Klondike All Purpose Baking mix, and then I get very nice pancakes. Read More