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Oats blended into pancake batter and topped with fresh fruit. These low calorie pancakes prove that eating light on a weekend morning can still feel like a treat.
Add rolled oats to a blender and blend on high until finely ground into a flour-like texture.
To the blender, add low-fat milk, egg, half a banana, vanilla extract, cinnamon, salt, and baking powder. Blend until very smooth and no lumps remain.
Heat a nonstick skillet over medium-low heat and lightly spray with cooking spray or brush with a dash of vegetable oil.
Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles appear on the surface and the edges begin to lift, then carefully flip.
Continue cooking on the other side for 1–2 minutes until golden brown and cooked through. Adjust the heat slightly if pancakes brown too quickly or slowly.
Transfer pancakes to a plate and keep warm. Repeat with remaining batter, respraying the pan as needed.
Top freshly cooked pancakes with the mixed fresh berries just before serving.
