Zero Point Pancakes – Page 2

Instructions

Make the Batter: In a medium bowl, mash the ripe banana with a fork until it’s smooth and mostly lump-free.
Combine Wet Ingredients: Crack the two eggs into the bowl with the banana. Add the cinnamon and vanilla extract (if using). Whisk everything together until well combined.
Add Oats: Stir in the ¼ cup of oats and let the batter sit for 2-3 minutes. This allows the oats to soften slightly.
Heat the Pan: Place a non-stick skillet or griddle over medium heat. Lightly coat it with cooking spray or a tiny bit of oil.
Cook the Pancakes: Pour about 2 tablespoons of batter for each pancake onto the hot skillet. You should be able to fit 3-4 pancakes at a time. Cook for 2-3 minutes, until the edges look set and you see small bubbles forming on the surface.
Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
Serve: Serve immediately topped with the frozen berries. The heat from the pancakes will gently thaw the berries, creating a delicious, syrupy juice. Enjoy!

Blender Option: For a smoother batter, you can add all the ingredients (banana, eggs, oats, cinnamon, vanilla) to a blender and blend until smooth. This makes the pancakes more uniform and crepe-like.
Add-ins: Feel free to stir in a tablespoon of chia seeds, flax seeds, or chopped nuts into the batter for extra nutrition and texture.
Pan Temperature: The first pancake is often a test! If it’s browning too quickly, reduce the heat to medium-low.