The best low calorie banana bread pancakes

These low calorie banana bread pancakes are fluffy, soft, ultra moist and super delicious. Topped with caramelised banana, these pancakes are what weight loss dreams are made of! They come together in just 20 minutes with 8 ingredients and for under 350 calories, what are you waiting for?!?

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Banana bread is incredibly moist, soft and delicious. It is so good that it has made its way into almost every other dessert. From banana bread muffins to banana bread cookies, everyone loves them a bit of banana bread! This recipe for low calorie banana bread pancakes is probably one of the best takes on banana bread yet! However, I may be a little biased so you’ll have to try it out for yourself!

Everyone on a weight loss journey knows the struggle of choosing between something delicious and satisfying, and something that is healthy and weight-loss friendly. Well these banana bread pancakes are the perfect blend of both! These pancakes are not just super low in calories but they’re genuinely so delicious and taste just like banana bread! If you loved this low calorie banana bread, you are going to wolf down these pancakes because they’re just as good!

These pancakes are fluffy, they are soft and they are filled with delicious banana bread goodness with every bite. This recipe is very simple and super easy to make and the best part? This entire stack of pillowy pancakes comes in at just 325 calories!

Low calorie banana bread pancakes

Just like these low calorie blueberry pancakes, these banana bread pancakes contain less than 350 calories. It just goes to show that being in a calorie deficit or being on a weight loss journey doesn’t mean having to miss out on all your favorite foods!

WHY YOU’LL LOVE THIS RECIPE:

• Super simple recipe with just 8 ingredients! 
• Comes together in one bowl.
• Delicious banana bread pancakes ready in just 10 minutes! 
• These pancakes taste just like banana bread!
• This recipe can easily be made gluten-free and vegan.
• This recipe is free of added sugars and is naturally sweetened. 
• The BEST low calorie banana bread pancakes ever!

INGREDIENTS

Exact ingredient quantities can be found at the bottom of this page. 

To make these low calorie banana bread pancakes you will need:

• Banana – This recipe calls for just one small mashed banana.
• Egg – This recipe requires just 1 small egg. The egg adds structure and helps get the super soft and fluffy texture we love. For a vegan alternative, try flax eggs.
• All-purpose flour – This recipe calls for good ol’ all-purpose flour. To make this recipe gluten-free, use gluten-free flour or oat flour.
• 0 calorie brown sugar – To get the classic molasses-like taste of banana bread, I opted for 0 calorie brown sugar. You can use any granulated sweetener for this recipe but brown sugar works best.
• Ground cinnamon – To give that delicious banana bread aroma and spice!
• Baking powder – The baking powder will help these pancakes rise and a give them a super fluffy texture.
• Vanilla extract – No pancake recipe is complete without a dash of vanilla!
• Unsweetened almond milk – You can use any milk you would like but unsweetened almond milk has the least amount of calories.

How to make low calorie banana bread pancakes

1. In a medium bowl, mash 3/4 of the banana. Whisk in the egg, vanilla, milk and 0 calorie brown sugar until well combined.
2. Sift in the flour, baking powder and cinnamon and whisk until well combined and smooth. The batter may have a few lumps but that is fine.
3. I recommend using a non-stick pan so you don’t need to use any oil/butter for the pan. Pour 1/4 cup scoop of batter onto a hot, non-stick pan and cook over medium heat until bubbles form on the surface then flip over, about 1-2 minutes. Cook the other side for an additional 1-2 minutes. Repeat this until all of the batter is used up.
4. Slice the remaining 1/4 of the banana and place the pieces flat onto the hot pan. Caramelise for a few minutes before flipping over and caramelising the other side. This took roughly 2-3 minutes on medium-high heat.
5. Top the pancakes with the caramelised banana, drizzle with a little honey and enjoy!

TOP TIPS 

Don’t over mix the batter – Use a whisk to combine the ingredients and to avoid big lumps. Be careful not to over mix the batter as this will lead to dry rubbery pancakes. Instead, whisk together the wet ingredients and brown sugar alternative until smooth then sift in the dry ingredients. Whisk until just combined.

Let the batter rest – If you have the time, I recommend letting the pancake batter rest for 15-30 minutes before cooking. This makes for lighter and fluffier pancakes as the flour has time to absorb the liquid.

Use a non-stick pan – I love using a non-stick pan to cook these pancakes. You don’t need any oil or butter to lubricate the pan! The pancakes also don’t stick to the pan which is just *chef’s kiss*.

STORAGE 

These pancakes are best served the day they are made but if you want to meal prep them, you can store them in an airtight container in the refrigerator for up to 5 days. Warm them up in the microwave when you’re ready to eat them.

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