Ingredients (Makes 1–2 servings)

• 1 ripe banana
• 2 large eggs
• 1/4 cup rolled oats
• 1/2 cup frozen berries (blueberries, raspberries, strawberries, or mixed)
• Optional:
  • Pinch of cinnamon
  • Splash of vanilla extract
  • Tiny pinch of salt
  • Nonstick spray or a few drops of oil for the pan

Nutrition (Approximate)

For the full recipe:

WW / “Zero Point” Note

This is often called “zero-point style” because it uses whole foods with no added sugar or flour. Actual points depend on your specific plan and berry/oat amounts.

Step-by-Step Recipe

1. Make the Batter

In a blender or bowl:

1. Mash the banana until smooth.
2. Add eggs and whisk well.
3. Stir or blend in oats.
4. Optional: add cinnamon and vanilla.

Let the batter sit for 2–3 minutes so the oats soften slightly.

2. Heat the Pan

• Use a nonstick skillet over medium-low heat.
• Lightly grease if needed.

These pancakes are delicate, so lower heat works best.

3. Cook the Pancakes

• Pour small pancakes (about 2–3 tablespoons each).
• Cook 2–3 minutes until edges set.
• Carefully flip.
• Cook another 1–2 minutes.

4. Warm the Berries

You can:

• Microwave frozen berries for 30–60 seconds, or
• Add them directly to the pan beside the pancakes.

They become naturally syrupy as they warm.

5. Serve

Stack pancakes and spoon warm berries over the top.

No syrup needed — the banana + berries make them sweet enough.

Texture & Flavor Notes

• Soft and slightly custardy inside
• Naturally sweet
• More filling than regular pancakes
• Oats give a subtle hearty texture

Nut Information / Allergy Notes

This recipe contains:

• Eggs

Naturally free from:

• Peanuts
• Tree nuts

Oat note:

Regular oats can sometimes have cross-contact with wheat or nuts during processing. If needed:

• Use certified gluten-free oats
• Check labels for nut-processing warnings

Optional Nut Add-Ins (if desired)

You can add:

• Chopped walnuts
• Almond butter drizzle
• Peanut butter

But the base recipe itself contains no nuts.

Common Q&A

Q: Can I make these without oats?

Yes. The pancakes will be softer and more egg-like, similar to banana crêpes.

Q: Can I use egg whites?

Yes.
Try:

• 1 whole egg + 2 egg whites
  for higher protein and lower fat.

Q: Why are my pancakes falling apart?

Usually because:

• Heat is too high
• Pancakes are too large
• They were flipped too early

Small pancakes work best.

Q: Can I meal prep them?

Yes.
Store in the fridge for up to 3 days or freeze with parchment between layers.

Q: Can I blend the batter?

Absolutely. Blending gives the smoothest texture.

Q: What berries work best?

• Blueberries → sweetest
• Raspberries → tart
• Strawberries → classic pancake flavor
• Mixed berries → best overall balance

Easy Variations

Chocolate Banana

Add:

• 1 tsp cocoa powder
• A few dark chocolate chips

Protein Version

Add:

• 1 scoop vanilla protein powder
• Splash of milk if batter thickens too much

Cinnamon Roll Style

Add:

• Extra cinnamon
• Tiny drizzle of Greek yogurt on top

Quick Version (2-Minute Blender Method)

Blend:

• 1 banana
• 2 eggs
• 1/4 cup oats

Cook small pancakes.

Top with hot berries.