These Low Calorie Banana Nut Pancakes are just 98 calories each and so easy to make! The healthy banana nut pancakes make great meal prep breakfasts, and at just 98 calories you can have 4 pancakes for under 400 calories!

Ingredients You’ll Need:

1 ½ cups oatmeal (rolled or quick-cooking)
1 teaspoon baking powder
⅛ teaspoon salt
1 tablespoon chopped walnuts
2 large eggs (or vegan egg substitute)
2 medium bananas
1 tablespoon peanut butter
⅛ cup almond milk
Olive oil spray

Low Calorie Banana Nut Pancakes

Healthy Banana Nut Pancake Meal Prep and Storage

Meal Prep – To meal prep, make the entire batch (or several batches) then cool completely. Cut out squares of parchment paper to fit between each pancake, and add single servings to meal prep bags or containers.
Storage – Will hold for 5 days in the fridge and a month in the freezer.
Reheating – Add to a baking sheet and add to a warm oven (200-250 degrees) for 20-30 minutes while you get ready in the morning. You can also microwave for 1-3 minutes, and add to a toaster oven.

Low Calorie Banana Nut Pancakes Recipe

More Yummy Low Calorie Recipes:

Low Calorie Banana Nut Pancakes

Lose Weight By Eating

These Low Calorie Banana Nut Pancakes are just 98 calories each! They are packed with metabolism boosting ingredients to help you lose weight and feel great!

Special Tip: If you can't have peanut butter, any nut or seed butter will work in it's place.

5 from 3 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings servings

Calories 98 kcal

Equipment

blender or food processor

Ingredients

1 ½ cups oatmeal rolled or quick-cooking
1 teaspoon baking powder
⅛ teaspoon salt
1 tablespoon chopped walnuts
2 large eggs (or vegan egg substitute)
2 medium bananas
1 tablespoon peanut butter
⅛ cup almond milk
Olive oil spray

Optional Toppings:

Sliced Bananas
Peanut butter heat in the microwave for 15 seconds to drizzle
Honey
Chopped Nuts

Instructions

Preheat a large skillet or non-stick pan over medium-low heat.
Add the oatmeal to a blender or food processor, and blend until ground so fine, it looks like flour.
Move the oats to a medium bowl and add in baking powder, and salt. Mix together.
In a separate large bowl, mash the bananas until mushy with no lumps. Whisk in eggs, peanut butter and almond milk.
Add the dry ingredients into the bowl with the wet ingredients and mix until combined.
Spray the hot skillet with olive oil.
Use a 1/4 cup measuring cup to scoop out 1/4 cup batter and, pour onto the hot skillet and cook for 2-3 minutes each side.
Repeat with the remaining batter until you have 8 pancakes.
Serve hot with maple syrup, honey, fruit or low calorie almond milk whipped cream.

Nutrition

Serving: 1pancakeCalories: 98kcalCarbohydrates: 11.7gProtein: 3.9gFat: 4.6gSaturated Fat: 0.9gCholesterol: 47mgSodium: 70mgPotassium: 259mgFiber: 1.7gSugar: 4.2gCalcium: 102mgIron: 1mg

Keyword breakfast, brunch, pancakes

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