Everyone has that one signature dish—for Trudie German, it’s a healthy twist on banana pancakes, stacked high and topped with a delicious drizzle of mixed berry syrup.
Here’s how to make the perfect pancake breakfast:
Prep Time: 20 mins
Total Time: 20 mins
- 2 bananas, very ripe
- 1/3 cup rolled oats
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coconut oil
- 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.
- Heat up coconut oil over a skillet or griddle on medium heat.
- Combine the bananas, rolled oats, eggs, baking powder, and cinnamon. Blend for 2-3 minutes until the mixture looks smooth.
- Add a scoop of batter to the heated skillet and cook until you start seeing bubbles on the top, around 2-3 minutes.
- Flip, then cook for another 2-3 minutes.
- 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.
- Stack a few pancakes on a plate and drizzle the berry syrup on top. Enjoy!
I prefer to make my pancakes small—that way, flipping them is easy!
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