“I cooked this recipe for my family this morning! It turned out delicious. I made sure my bananas were very ripe in order to have an easier time mashing them! I also used almond milk instead of skim milk. They cooked very much like normal pancakes, with bubbles forming through the batter to let you know when it’s time to flip. All in all, the pancakes were very moist from the banana and they were very flavourful without using the banana extract. I think next time we will make these for lunch, as they were really filling and my family isn’t used to eating so much before noon.”
Dani, Resident Mom, February 2015

Skinny Mini Banana Pancakes

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 5 servings, 15 minipancakes

Serving size: 3 mini pancakes


  • 1 cup whole wheat flour
  • 2 bananas (very ripe)
  • 1 cup skim milk
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • 2 egg whites
  • 1 egg
  • Optional*:
  • ½ tsp banana extract
  • ½ tsp salt
  • *optional ingredients are not included in the nutritional calculations.


  1. In a medium size bowl, mix whole wheat flour, 2 tsp baking powder, and ½ tsp salt. Use a wire whisk to mix ingredients together.
  2. In a separate medium size bowl, mash bananas using a fork.
  3. Add brown sugar, egg, egg whites, skim milk and optional banana extract to bananas. Mix wet ingredients together using a spoon or spatula.
  4. Add dry ingredients to wet ingredients and mix using a spoon or spatula. Batter will be thick.
  5. Using a well heated pan, spray the pan with non-stick cooking spray and add small spoonfuls of batter to make each mini pancake, making sure to flip pancakes to cook both sides evenly.
  6. Serve pancakes with sugar-free maple syrup and fresh banana slices.

Nutrition Information

Per Serving (3 mini pancakes):

Calories: 176

Fat: 1.7g

Carbohydrates: 36.1g

Fiber: 4g

Protein: 8g

Sugars: 13.3g