Banana Bread Pancakes

Banana Bread Pancakes

4.2 of 5 (159)
editors choice
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 1.5 g
  • Cholesterol: 3.4 mg
  • Sodium: 283.0 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.7 g

View full nutritional breakdown of Banana Bread Pancakes calories by ingredient


Higher in Protein & Fiber and lower in Fat and Carbs than regular pancakes! Higher in Protein & Fiber and lower in Fat and Carbs than regular pancakes!
Number of Servings: 4


    2 pouches - Quaker Instant Oatmeal, Weight Control, Banana Bread (or any type/flavor you like)
    1/2 cup - Egg Beaters (or 2 eggs)
    2/3 cup - Breakstone's Fat Free Cottage Cheese


Blend in blender and then cook in a non-stick skillet sprayed with Pam over medium-medium high heat. Makes 8 medium pancakes (about 6") Turn carefully because these pancakes are very tender. May need to cook longer than 'regular' pancakes.

If not using flavored oatmeal you may wish to add a little cinnamon, sweetner and vanilla extract or other flavorings to taste. The nutritional information is based on using Egg Beaters, any substitutions will change the nutritional content.

*This recipe was originally posted by another SparkMember on the message boards.

Number of Servings: 4

Recipe submitted by SparkPeople user ELAINEHN.

Member Ratings For This Recipe

  • no profile photo

    38 of 38 people found this review helpful
    These are awesome! Even the picky 7 year old liked them. I used the maple/brown sugar Weight Control oatmeal. I didn't need the cottage cheese since I used 2 very ripe bananas, mashed up, which helped bind them together. I only had to use one egg, also. GREAT and hearty! - 2/20/08

  • no profile photo

    26 of 26 people found this review helpful
    OMG! These were awesome! I used vanilla yogurt and 2 tbsp milk instead of the cottage cheese but they were soooo good! I can't wait to try them with other oatmeal flavors! - 6/6/09

  • no profile photo

    18 of 18 people found this review helpful
    I used 1 cup of old-fashioned oatmeal, and added a pinch of salt, and about 1/2 tsp. each cinnamon, ginger and cardamom. I aso used a whole cup of egg whites, which made the batter more liquid and did not requie long cooking. Both DH and I loved 'em! - 1/7/08

  • no profile photo

    15 of 15 people found this review helpful
    These were amazing! Very quick and yummy! I had to substitute 1 cup of regular oatmeal with a mashed banana and the still came out great! I also took the advice to add splenda and cinnamon to the mix. As well as adding a splash of skim milk for I was short on cottage cheese. Very pleased! Wonderful! - 3/9/08

  • no profile photo

    Very Good
    13 of 13 people found this review helpful
    I was glad it was specified to cook on a low heat or I'd have burned them. Very good, but next time I'll cook on even lower heat because they were doughy inside still. - 8/26/08