Fruit Topped Banana Oat Pancakes


Sunday morning breakfast, and we weren’t in the mood for typical eggs! I whipped up these yummy fruit topped banana oat pancakes, and needless to say they went fast! They are quite healthy, and very flavorful. I love pancakes, so does my family, but we do try to watch what we eat, and are trying to set a good example for my son. I didn’t use any flour in this recipe, I switched it up for oats, and a little corn meal. The banana flavored them up, and added an extra sweetness naturally. The fruit topping was delicious all by itself, but combined with these pancakes, well even better! One thing I love about the fruit topping, is that the peaches picked up the color of the berries as you can see in the picture. So pretty! Also, I did drizzle a little maple syrup on top! I am human, and love maple syrup. By the way, you can eat these for dessert, they are that good!


1 egg
1 cup oats
1/4 cup corn meal
1 banana
1/4 to 1/2 cup low fat milk
olive oil for frying
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder

For the Fruit Topping

2 cups fresh or frozen mixed fruit
Splash of orange juice
(I had, peaches, strawberries, and blackberries)

Add to a pan, with 1 teaspoon sugar, and a splash of orange juice. Cook on medium low until fruit is soft. Set aside, but keep warm until ready to use.

Directions for Pancakes

In you food processor, or blender add your oats, corn meal, egg, banana, milk, sugar, baking powder and cinnamon. Blend until it has a creamy consistency. Heat up a non stick pan, and add your olive oil. You may use whatever oil you like. Next drop tablespoon amounts of batter into pan. Cook until bubbly, then flip. This only takes a couple of minutes. When finished cooking oat cakes, plate them, and drizzle with warm fruit topping and maple syrup! You may also top them with whipped cream for extra decadence! Enjoy ;o) Makes approximately 18 silver dollar pancakes.

Tip: I made my pancakes into silver dollars, but you can make them as big as you like.

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Spring Salad With Avocado Cream Dressing

Spring is almost here! Yay! Just seven more days to go, and it’s official. It’s been a very long Winter here in New York, we are ready for longer days, birds chirping and lots of warmth! Today was a great day, the temperature was warm enough that I took the baby out to play. He was so happy to be outside…and so was I. It was a perfect day to make a healthy, light Spring salad for lunch too. A Spring salad with fruits and avocado as a dressing to be exact. I love the combination of fruit in my salads. I also love creamy dressings, but I didn’t want my dressing to be full of unhealthy ingredients. I opted to make an avocado cream dressing because I’ve seen people make them before and was curious as to how it would turn out in a dressing. Well, it’s really good! I knew an avocado would be a great addition to my salad giving it the creamy richness in a dressing that I like. I hope you can try this easy, healthy salad recipe. This can serve 2 people.

avocado cream dressing


3 cups mesclun salad
1/4 low fat feta cheese
1/4 cup blueberries
1/4 cup blackberries
1/4 cup green grapes, sliced in half
1/4 cup strawberries, sliced in half

For the Avocado Cream Dressing

1/2 avocado mashed
1-2 tablespoons low fat sour cream
Juice of a small lime
2-4 tablespoons olive oil
dash of salt and pepper
1 small garlic clove minced


For Your Salad

Wash your mesclun mix well in a colander or salad spinner. Set aside. Rinse your fruits and slice your strawberries, and grapes in half. Add all fruits to a bowl. Place your mesclun on a serving plate, and top with fruits.

Avocado Cream Dressing

In your mini food processor, blender, or by hand, mix your avocado, sour cream, olive oil, minced garlic, lime juice, salt and pepper until you achieve a creamy consistency. Pour over your mesclun and fruit. Enjoy this salad with some crackers, it’s really really good!

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Berry Spinach Salad With Caramelized Pecans


I whipped up this berry spinach salad with caramelized pecans today. I am introducing new fruits to my baby, and purchased blueberries. He didn’t love them, so I thought to make a healthy salad with them. It’s a really simple six ingredient salad with lots and lots of flavor! Blueberries are high in antioxidants called flavonoids, help keep your skin bright, revived, and are cancer fighters! That’s amazing to me. I sometimes buy frozen blueberries when making smoothies, or muffins but for this recipe use fresh please. My berry salad serves one, but can be shared if you’d like. I wouldn’t! LOL


6 cups fresh spinach
1/4 cup fat free feta
lemon juice
1 tablespoon olive oil
1/4 cup blueberries

For the Caramelized Pecans

1/4 cup pecans
1 tablespoon butter
Dash of vanilla extract
1 tablespoon brown sugar


In a small non stick pan add 1/4 cup chopped pecans. Add vanilla extract, brown sugar, and butter. Cook until pecans are coated and sugar and butter have melted. Allow to cool on a plate. Once cooled, set aside for salad.

Next, your handy salad spinner or food colander, rinse and drain your spinach. Add to a medium sized bowl. Add your feta cheese, blueberries, pecans, olive oil, and lemon juice. Give a light toss, and your done. Enjoy with a side of soup, or crackers.

berry spinach salad