Flourless Banana Pancakes with Berry Maple Syrup

Ingredients: Makes 4 servings

3 TBSP Maple syrup
1 cup Blueberries
1 cup Raspberries
4 Bananas, medium very ripe
8 large eggs
1/2 tsp Baking powder
Pinch of salt
1 tsp lemon zest, divided, plus more for garnish
Cooking spray

Directions:

1. In a medium microwave-safe bowl, microwave the syrup on High for 30 seconds. Stir in the berries and toss to coat. Microwave the berries on High for 1 minute until softened. Stir in 1/2 tsp lemon zest. Cover the syrup and set aside.
2. Using a fork, in a medium bowl, mash the bananas, then stir in the eggs, remaining 1/2 tsp lemon zest, and salt. Add the baking powder on top and mix the batter until blended.
3. Coat a 12-inch nonstick skillet or griddle with cooking spray and heat over medium. Drop about 2 TBSP batter into the hot skillet for each pancake, spacing the pancakes 2 inches apart. Cook until browned on the bottom, about 1 1/2 minutes. Flip and cook until browned on the bottom, about 30 seconds. Transfer to a plate and cover to keep warm.
4. Repeat with the remaining batter, wiping out any browned bits in the pan and coating with more cooking spray if needed. Garnish with more lemon zest. Serve with the warm berry syrup.

Serving Size: 
6 pancakes with 1/4 cup syrup

Nutritional Information:
Per serving: 328 Calories, 11g Total Fat, 3g Saturated Fat, 255mg Sodium, 47g Carbohydrates, 29g Sugar, 7g Fiber, 14g Protein

Recipe Source:
Guest Recipe provided by Weight Watchers