Yield: 6–8 small pancakes (about 2 servings)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients

• 1 medium ripe banana (the riper, the sweeter)
• 2 large eggs
• ½ teaspoon baking powder

Equipment

• Medium mixing bowl
• Fork or potato masher
• Whisk
• Nonstick skillet or griddle
• Spatula
• Measuring spoon

Instructions

Step 1: Mash the Banana

1. Peel the banana and place it in a medium bowl.
2. Mash thoroughly with a fork until mostly smooth.
3. A few tiny lumps are fine, but the smoother the banana, the smoother the pancakes.

Step 2: Make the Batter

1. Crack the eggs into the bowl with the banana.
2. Add the baking powder.
3. Whisk vigorously for 30–60 seconds until the mixture is well combined and slightly frothy.

The batter will be much thinner than traditional pancake batter. This is normal.

Step 3: Heat the Pan

1. Place a nonstick skillet over medium-low heat.
2. Allow it to heat for 2–3 minutes.
3. If needed, lightly coat with a zero-point cooking spray.

Step 4: Cook the Pancakes

1. Pour about 2 tablespoons of batter per pancake into the skillet.
2. Keep pancakes small; they are easier to flip.
3. Cook for 2–3 minutes, until the edges look set and the bottom is golden.
4. Carefully flip with a thin spatula.
5. Cook another 1–2 minutes on the second side.

Step 5: Serve

Transfer to a plate and serve immediately.

Tips for Extra Fluffiness

• Use a very ripe banana.
• Whisk the batter until slightly foamy.
• Let the batter rest for 2 minutes before cooking.
• Cook on medium-low heat rather than high heat.
• Make smaller pancakes instead of large ones.

Nutrition (Approximate Per Serving)

Assuming 2 servings:

• Calories: 85–95
• Protein: 6–7 g
• Carbohydrates: 11–12 g
• Fat: 3–4 g
• Fiber: 1–2 g

Zero-Point Topping Ideas*

Depending on your WW plan, these are often zero or very low points:

• Fresh berries
• Sliced strawberries
• Blueberries
• Raspberries
• Cinnamon
• Unsweetened applesauce
• Sugar-free syrup (check your specific brand’s points)