Ingredients:

  • 1.5 cups rolled oats (not instant)
  • 2 medium ripe bananas
  • 2 large eggs
  • 1 cup 2% milk (or dairy-free alternative like oat or almond milk)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter or coconut oil (for greasing)

Instructions:

  1. In a high-speed blender, combine the rolled oats, baking powder, cinnamon, and salt. Add the milk, peeled banana chunks, eggs, and vanilla extract. Blend on high speed for 45 to 60 seconds until the batter is completely smooth and velvety. Stop and scrape down the sides if necessary to ensure all oats are pulverized into oat flour.
  2. Pour the batter into a mixing bowl and let it rest for 5 to 10 minutes. This allows the oat flour to fully absorb the liquid, thickening the batter significantly and ensuring fluffy pancakes.
  3. Preheat a griddle or non-stick pan over medium heat. Lightly grease the surface with butter or coconut oil. Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes until small bubbles appear across the surface and the edges are set.
  4. Flip gently and cook for an additional 1 to 2 minutes until cooked through and golden brown. Transfer finished pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batch.