Two-ingredient pancakes made from mashed banana and oats. Naturally sweet, gluten-adaptable, and ready in 15 minutes with no added sugar.
Mash banana in a bowl until smooth.
Whisk in eggs, oats, and cinnamon to form a batter.
Heat a non-stick pan over medium heat and spray with coconut oil.
Pour small rounds of batter into the pan. Cook for 2 minutes per side until golden.
Serve stacked with fresh berries.
Tip: Top with a tablespoon of Greek yogurt instead of syrup to keep sugar low.
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