- ½ cup old-fashioned rolled oats (gluten-free)
- 2 banana
- 4 large eggs
- 1 cup vanilla yogurt
- 2 tbsp blueberry jam
- 2 cups mixed berries
- In a blender, pulse the oats until they break down into oat flour. Add the bananas and eggs. Blend the mixture until it is smooth.
- On a nonstick skillet over medium heat, ladle 2 or 3 pancakes. Cook them until the edges begin to solidify and the bottom of the pancake is golden, about 2 minutes. Flip the pancakes and continue to cook until the remaining side is golden, another 1 to 2 minutes.
- Serve immediately with the vanilla yogurt, jam, and mixed berries. Store in the refrigerator for up to 5 days.
Amount Per Serving: Calories: 271Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 189mgSodium: 114mgCarbohydrates: 43gFiber: 5gSugar: 25gProtein: 12g