Weight Watcher's Low-Point Vegan Pancakes prove that you don’t have to give up delicious, fluffy breakfasts while staying on track with your goals.
One of the best things about Weight Watchers is the flexibility—you can still enjoy your favorite foods while working toward your ideal weight.
The point system makes it easy to lose weight without obsessing over calories or sacrificing the foods you love.
These low-point vegan pancakes are the perfect way to indulge guilt-free while keeping things healthy, plant-based, and totally satisfying. Let’s get flipping!
It’s always nice to have new recipes in your arsenal to keep things fresh and interesting – and sometimes the weekends just call for pancakes.
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💖 Why You’ll Love This Recipe
- Healthy Ingredients: Made with simple, plant-based ingredients, these pancakes keep the calories low while still tasting delicious.
- Perfect for Meal Prep: Make a batch ahead of time, then heat up throughout the week for a quick, healthy breakfast.
- Kid-Friendly: These vegan pancakes are not only low in points but also a great way to introduce plant-based options to younger eaters.
This total recipe has 14 Smart Points – BUT it makes around 6 decently-sized pancakes. This means that each pancake is only around 2 points.
Under the older system, these are only 10 points.
Under the new system, followers of the program have around 23 points while the old system had around 30 (source).
However, under the new system, there are wide-variety of berries that are considered to be “zero-point” foods. This means you can enjoy a few pancakes with a cup of fresh strawberries, blueberries and/or blackberries while keeping your point consumption to a minimum.
The great part about this recipe is how flexible it is. While the pancakes are delicious plain or with some fresh fruit, you can also make them super rich for people not following the program.
If you have points to spare, or have kids that aren’t following the program, you can use the recipe add-ons (like whipped coconut crème and maple syrup) to make it is indulgent as these photos show…
Quick Tip
The flours used in this recipe are more nutritious but can be a bit more expensive than regular white-flour.
But, they don’t have to be! You can buy the raw ingredients and use a blending device (any good blender or food processor will do) to make oat and coconut flour for far cheaper than you can buy it in the store.
🥚INGREDIENTS
In a large mixing bowl, stir together
- ½ a cup of Oat Flour
- ¼ cup of Coconut Flour
- 1 teaspoon of Baking Powder
- ½ a cup of Soy Milk (unsweetened)
- ½ a Banana
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Flour options: Replace coconut flour with almond flour or additional oat flour for a different texture and flavor.
- Milk alternatives: Use almond milk or oat milk instead of soy milk to suit your taste or dietary preferences.
- Fruit additions: Incorporate blueberries, raspberries, or diced apples into the batter for added sweetness and nutrition.
🔪DIRECTIONS
Mix all dry ingredients together, then add the Soy Milk. Mash the banana on a plate with a fork until its all mashed, and there are no lumps. Add the Banana to the mixing bowl and stir all ingredients until thoroughly blended.
Heat a griddle, or non-stick skillet, and add a small amount of non-dairy cooking spray to the griddle or skillet. Then add the pancake batter by the spoonful until you have regular size pancakes. Let the pancakes cook over medium heat, and when pancake begins to brown around the edges, flip it to the other side with a spatula.
Cook a few more minutes until golden brown and serve. Enjoy!
Makes 6 medium pancakes.
Indulgent recipe add-ons if not watching points: whipped coconut crème and maple syrup.
Enjoy!
👩🍳 Expert Tips
- Make your own flours. Blend oats and coconut flakes to create oat and coconut flour at home, saving money and adding freshness.
- Top with zero-point fruits. Add fresh berries like strawberries, blueberries, or blackberries to enhance flavor without increasing points.
- Customize for indulgence. If not strictly counting points, consider adding whipped coconut cream or a drizzle of maple syrup for extra richness.
💭 FAQs
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet to bring back that warm, fluffy texture. They also freeze well—just stack with parchment between them.
It’s best to make them fresh, but you can prep the dry ingredients in advance and mix in the wet right before cooking for the fluffiest results.
Don’t overmix the batter! Stir just until combined. Let it rest for a few minutes before cooking to activate the baking powder and help them rise.
Try sugar-free syrup, fresh berries, or a dollop of unsweetened applesauce. You’ll keep it delicious and point-friendly!
💖 Serving Suggestions
These are my favorite treats to serve with Weight Watchers vegan pancakes:
- Fresh berry compote: Naturally sweet with just a hint of tang—perfect over a stack.
- Almond butter drizzle: Adds richness and a little plant-based protein.
- Unsweetened coconut yogurt: Cool and creamy, with a tropical twist.
💖 Serving Suggestions
These are my favorite treats to serve with Thai chicken dishes:
- Coconut Rice: Fragrant jasmine rice cooked with coconut milk complements the spicy and savory flavors of Thai chicken.
- Papaya Salad (Som Tum): A refreshing mix of shredded green papaya, tomatoes, peanuts, and a tangy dressing adds a crunchy and spicy contrast.
- Thai Iced Tea: A sweet and creamy beverage made from strong brewed tea, sweetened condensed milk, and ice, offering a cool respite from the heat.
🍜 More WW Approved Dishes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
Weight Watchers Low-Point Vegan Pancakes
Ingredients
- ½ Cup Oat Flour
- ¼ Cup Coconut Flour
- 1 teaspoon Baking Powder
- ½ Cup Soy Milk Unsweetened
- ½ Banana
Instructions
- In a large mixing bowl, stir together all the ingredients.
- Mix all dry ingredients together, then add the Soy Milk.
- Mash the banana on a plate with a fork until its all mashed, and there are no lumps.
- Add the Banana to the mixing bowl and stir all ingredients until thoroughly blended.
- Heat a griddle, or non-stick skillet, and add a small amount of non-dairy cooking spray to the griddle or skillet.
- Then add the pancake batter by the spoonful until you have regular size pancakes.
- Let the pancakes cook over medium heat, and when pancake begins to brown around the edges, flip it to the other side with a spatula.
- Cook a few more minutes until golden brown and serve. Enjoy!
Notes
Nutrition
🍜 Related Recipes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below! Alternatively, bookmark it in your browser or save to Pinterest.
These look yummy I’ll have to try the recipe