A healthy, protein-packed breakfast that’s naturally sweet and completely guilt-free.
Servings: 2–3 pancakes per person | Prep Time: 5 minutes | Cook Time: 5–6 minutes | Total Time: 10–11 minutes
Dietary Badges:
- Gluten-Free (if using certified GF oats)
- Vegetarian
- Low-Calorie / Zero-Point (for most plans)
Ingredients
For the Pancakes:
- 1 ripe banana
- 2 large eggs
- ¼ cup oats (rolled or quick oats)
- ½ cup frozen berries (blueberries, raspberries, or mixed)
Optional Add-Ins / Flavor Enhancers:
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of nutmeg
Instructions
-
Blend the Batter
- In a blender or food processor, combine the banana, eggs, and oats.
- Blend until smooth.
- Tip: For more texture, mash the banana by hand and whisk with eggs and oats instead of blending.
-
Heat the Pan
- Preheat a nonstick pan over medium heat.
- Lightly spray with cooking spray or drizzle a tiny amount of oil if desired.
-
Cook the Pancakes
- Pour small rounds of batter (about 2–3 tbsp each) onto the pan.
- Cook 2–3 minutes until bubbles appear on top and edges are set.
- Flip carefully and cook an additional 1–2 minutes.
-
Add the Berries
- During the last 1–2 minutes of cooking, press frozen berries lightly into the pancakes to warm through.
-
Serve
- Stack pancakes and serve warm.
- Optional zero-point toppings: extra berries, cinnamon, or a splash of lemon juice.
Ingredient Details and Substitutions
- Banana: Adds natural sweetness and binding; ripe bananas work best for flavor and texture.
- Eggs: Provide protein and structure. For a vegan option, replace 1 egg with 2 tbsp flaxseed meal + 6 tbsp water (let sit 5 minutes).
- Oats: Use rolled or quick oats. Gluten-free oats are recommended for GF diets.
- Berries: Frozen works perfectly; fresh berries can be substituted.
Optional Flavor Enhancers: Cinnamon, vanilla extract, or nutmeg can be added for extra taste without additional points.
Serving Suggestions
- Serve with a dollop of zero-point Greek yogurt for added protein.
- Stack with additional berries and a squeeze of lemon juice for a bright, fresh flavor.
- Perfect for a quick breakfast or a guilt-free brunch.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked pancakes in an airtight container for up to 2 days.
- Freezing: Freeze individual pancakes in a zip-top bag for up to 1 month; reheat in a toaster or microwave.
- Reheating: Microwave for 20–30 seconds or warm in a nonstick pan over low heat.
Nutrition Per Serving (Approximate)
- Calories: 120–150 kcal
- Protein: 6–8 g
- Carbs: 20–22 g
- Fat: 2–3 g
- Fiber: 3–4 g
Dietary Highlights: Low-calorie, high-fiber, naturally sweetened, zero-point (most plans).
Allergens: Contains eggs. Gluten-free if certified GF oats are used.
FAQs
Q: Can I use fresh berries instead of frozen?
A: Yes, fresh berries work perfectly. Add them during the last 1–2 minutes of cooking or as a topping.
Q: Can I make this vegan?
A: Replace each egg with a flaxseed egg (2 tbsp flaxseed meal + 6 tbsp water) and let it sit for 5 minutes before mixing.
Q: Can I double the recipe?
A: Yes, simply double all ingredients and cook in batches.
Q: My pancakes are sticking. What should I do?
A: Ensure the pan is nonstick and lightly greased. Preheating the pan properly helps, and flipping carefully prevents tearing.
Personal Notes
I developed this recipe as a zero-point breakfast option that satisfies cravings for something sweet and fluffy without extra points. It’s become a go-to for busy mornings because it only takes 10 minutes and uses ingredients you likely already have on hand. The natural sweetness of the banana and berries means no added sugar is needed, and the protein from eggs keeps you full until lunch.
These pancakes are perfect for a quick, healthy breakfast or an anytime snack. Try experimenting with spices like cinnamon or nutmeg to make the recipe your own.
