Ingredients
- 1 ripe banana
- 2 large eggs
- ¼ cup oats (use rolled oats or quick oats)
- ½ cup frozen berries (blueberries, raspberries, or mixed)
- Optional spices: cinnamon, vanilla extract, or nutmeg
1. Blend the Batter
- In a blender or food processor, combine:
- Banana
- Eggs
- Oats
- Blend until smooth. (If you like texture, just mash banana and whisk with eggs + oats.)
2. Cook the Pancakes
- Heat a nonstick pan over medium heat.
- Lightly spray with cooking spray or use a tiny drizzle of oil (optional).
- Pour small rounds of batter (~2–3 tbsp per pancake) onto the pan.
- Cook 2–3 minutes until bubbles appear on top and edges set.
- Flip carefully and cook another 1–2 minutes.
3. Add the Berries
- During the last 1–2 minutes of cooking, press frozen berries lightly into the pancakes so they warm through.
4. Serve
- Stack and enjoy warm.
- Optional toppings (all zero-points for most plans): extra berries, cinnamon, or a splash of lemon juice.
Tips for Success
Use ripe bananas — sweeter and more flavorful. Don’t overmix if using mashed banana — keeps some texture. Cook on medium-low heat for even cooking and soft pancakes. Can double or triple the batch for meal prep; store in the fridge and reheat in the microwave.
