Name: Healthy Blueberry Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/3 cup flour; 1 t baking powder; 1 mashed banana; 1 t vanilla; 1 egg white (2T); 1/4 cup almond milk (I use unsweetened original); 1/3 cup fresh blueberries

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If you follow me on Instagram, it’s no secret that I love me some pancakes! But it’s also no secret that I always use the pancake mix, and then spruce them up. I wanted to create some low point pancakes from scratch for a change, and these blueberry banana pancakes are what came out of it.

These blueberry banana pancakes were yummy, and the points stayed nice and low by incorporating a mashed banana into the mixture. It makes a nice serving of 5 good sized pancakes for only 4 Points, which is my kind of slow morning.

They sit right alongside my other Weight Watchers breakfast recipes when I am planning the week.

stack of five blueberry banana pancakes topped with fresh blueberries and a swirl of whipped cream

Why you’ll love these blueberry banana pancakes

A nice serving of 5 good sized pancakes for one person. Nothing left on the counter tempting you at 3pm.
The points stayed nice and low by incorporating a mashed banana. There is no sugar in the batter at all. A ripe banana does the sweetening, and it is why the whole stack lands at 4 Points.
Low point pancakes from scratch, for a change. Flour, baking powder, banana, vanilla, an egg white, almond milk, blueberries. That is the whole list, and it is barely more work than the mix.
Fifteen minutes, one measuring cup. You can mix and cook these before your coffee finishes brewing.
Blueberries in every bite. A third of a cup in one small batch is a lot of berries per pancake.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1

Serving Size: 5 pancakes

4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

1/3 cup flour
1 teaspoon baking powder
1 mashed banana
1 teaspoon vanilla
1 egg white (2 tablespoons)
1/4 cup almond milk (I use unsweetened original)
1/3 cup fresh blueberries

The mashed banana is the whole trick. Incorporating it into the mixture is what keeps the points nice and low, because it does the sweetening and helps hold the batter together. Use a ripe one. The browner and softer it is, the sweeter your pancakes and the easier it mashes in.

The egg white and the almond milk (I use unsweetened original) are the swaps that keep this light. A whole egg and regular milk would work, but they would change the points, so check the app if you go that way.

Fresh blueberries go in last, gently folded through the batter. You can see in the photos where a few of them burst and streaked purple through the pancake, which is exactly what you want.

pancake batter in a glass measuring cup with fresh blueberries folded in

How to make blueberry banana pancakes

Mix your flour and baking powder. I use a measuring cup as my bowl when making pancake mix up, it makes for easy pouring onto your pan.
Mash up your banana, add remaining ingredients except the blueberries and mix well. If it seems too thick to pour you can add 1 to 2 tablespoons of water (it may depend on how big your banana is).
Gently fold in the blueberries. This is the last thing you do, and a light hand keeps them whole.
Cook on a sprayed pan on the stove top on medium heat, turning over when bubbles start to show.
Makes 5 pancakes, serve with whip cream. That is how I ate these and what you see in the photos. Whipped cream is not part of the recipe, so whatever you add on top counts on its own.

close-up of blueberry banana pancakes showing melted blueberries in the golden pancake

Variations and substitutions

Swap the berries. Raspberries, chopped strawberries or diced peaches all fold in the same way.
Add cinnamon. Half a teaspoon in the dry ingredients makes these taste like banana bread.
Use whole wheat flour. It makes them a little denser and nuttier. The banana keeps them from drying out.
Go chocolate. A tablespoon of mini chips is lovely here, and if you want to commit to the idea, my double chocolate peanut butter banana pancakes are the full version of that craving.
Change the milk. Skim, soy or oat all work in place of the almond milk.

Every one of those swaps moves the points, so recheck them in the app before you track.

Tips and tricks

Know what you are getting. The banana does change the texture of the pancake, they are more on the moist side, but if you’re ok with that then I think you will enjoy these.
Medium heat, not high. Banana batter browns fast. Too hot and the outside is dark before the middle sets.
Turn over when bubbles start to show. When they come up and stay open, that pancake is ready. Flip once and leave it alone.
Do not press them down. Pressing squeezes out the air you just built and gives you a flat, heavy pancake.
Use the measuring cup as your bowl. It makes for easy pouring onto your pan, and it means one less dish to wash.

Storing and reheating

These are built for one person on one morning, so there usually is nothing left. If there is, let them cool completely, then keep them in a covered container in the fridge for up to 3 days. They also freeze well with a square of parchment between each one.

Reheat in the toaster or in a dry pan rather than the microwave. The microwave turns a moist banana pancake rubbery. If pancakes for the whole week is what you are after, my baked blueberry lemon pancake squares are the meal prep answer, since the whole batch bakes in one pan.

More breakfast recipes to try

If you liked this one, my Weight Watchers banana pancakes are the version with chocolate chips folded through, and they are priced per pancake instead of per stack. For the same blueberry and banana flavors in something you can make ahead on a Sunday, my blueberry banana oatmeal bake is the one I keep going back to with a cup of tea.

5 from 1 vote