Trudie German’s Signature Recipe: Banana Oat Pancakes with Berry Syrup

Prep Time: 20 mins
Total Time: 20 mins
Serves: 1

Ingredients

Pancakes

• 2 bananas, very ripe
• 1/3 cup rolled oats
• 2 eggs
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon coconut oil

Berry Syrup

• 2 cups mixed berries, frozen
• 1 tablespoon coconut oil

I’m not a big cook—in fact, I’ve burnt water before (yes, it’s possible!). If I could dine out every meal and still be healthy, that would be perfect; however, that’s not really possible. With that established, I make sure to eat clean and Saturday mornings are my favorite. I honestly look forward to making my banana pancakes with a twist.

I’m not a fan of flour, so I substitute it with rolled oats (steel-cut or quick oats won’t do for this one). Commercial syrups are loaded with sugar, so I use fruits to make a killer syrup that won’t comprise my healthy lifestyle. The star of these pancakes is the bananas—the riper they are, the yummier the pancakes are. I usually buy my bananas about two weeks out and store them in a dark space to ensure they’re ready for my breakfast.

Directions

1. Heat up coconut oil over a skillet or griddle on medium heat. 
   
   
2. Combine the bananas, rolled oats, eggs, baking powder, and cinnamon. Blend for 2-3 minutes until the mixture looks smooth.
   
   
3. Add a scoop of batter to the heated skillet and cook until you start seeing bubbles on the top, around 2-3 minutes.
   
   
4. Flip, then cook for another 2-3 minutes.
   
   
5. To make a berry syrup, add coconut oil to a separate saucepan on medium heat. Once the oil is hot, add frozen berries and stir for about 2 minutes. Then turn to low heat, cover with a lid, and allow the berries to simmer.
   
   
6. Stack a few pancakes on a plate and drizzle the berry syrup on top. Enjoy!

Trudie’s Tip

I prefer to make my pancakes small—that way, flipping them is easy!