Some meals are magical in that the stars align and you wind up with a meal that is delicious, nutritious, budget-friendly, and easy-peasy.

These pancakes make one such meal, when served with scrambled or fried eggs. Perfect for breakfast for dinner night.

Serving size: 3 pancakes (using 1/4 cup batter); servings: 4

Ingredients:

1 cup rolled oats, pulsed in the food processor or blender into a flour; 2 teaspoons baking powder, 1/2-1 teaspoon lemon zest, juice of 1/2 a lemon, 2 eggs, 1/2 cup of milk (I use almond milk but any plant or dairy milk will work); 1/2 teaspoon lemon extract (optional); pinch of salt; 2-3 ripe bananas, 1 small carton of blueberries.

1. Mash bananas with fork until smooth. Beat in eggs, lemon juice, lemon zest, lemon extract, milk. Set aside.

2. In a separate bowl, combine oat flour, baking powder, salt. Whisk well to combine.

3. Add wet ingredients to dry, mixing only until combined. Don’t overmix.

4. Fold in blueberries.

5. Fry on griddle or in cast iron skillet. Serving suggestion: top pancakes with almond butter and maple syrup. Serve with eggs and orange slices.

My favorite variation: stir in one boil in the bag quinoa to the batter for crunch and texture.

Apple cinnamon variation: omit blueberries, lemon zest, and lemon juice. Add 2 grated apples, 1 teaspoon apple cider vinegar, and apple pie spice to taste (if you don’t have apple pie spice, you can either use pumpkin pie spice or make your own blend using cinnamon, nutmeg, ginger, and clove.