Banana Oatmeal Pancakes: The Fluffy, Healthy Blender Recipe.

Instructions:

1. Combine Dry Ingredients: Add the rolled oats, baking powder, and salt to the blender or food processor jug. Pulse 2–3 times briefly to break the oats slightly.
2. Add Wet Ingredients: Add the ripe banana (broken into chunks), milk, egg, and vanilla extract.
3. Blend Until Smooth: Blend on high speed for 30–60 seconds, scraping down the sides if necessary, until the batter is completely smooth and no lumps of oat remain. The consistency should be thick.
4. Crucial Rest Period: Pour the batter into a bowl and let it rest at room temperature for 5–10 minutes. This allows the ground oats to fully hydrate, which thickens the batter and prevents the pancakes from spreading too thinly.
5. Preheat Griddle and Grease Pan: Heat your griddle or frying pan over medium heat. Add 1/2 teaspoon of butter or oil, swirl to coat, then wipe off any excess with a paper towel.
6. Portion and Pour: Scoop 1/4 cup of batter per pancake onto the griddle, leaving ample space between them.
7. Monitor and Flip: Cook for 2–3 minutes. Wait until the edges begin to set and bubbles appear on the surface and start to pop. Once set, carefully flip the pancake.
8. Finish Cooking and Keep Warm: Cook the second side for another 1–2 minutes until golden brown and cooked through. Transfer the finished pancakes to a wire rack or a serving plate loosely covered with foil to keep them warm while you cook the remaining batches.