Ingredients:

  • 2 cups (180g) Old-fashioned rolled oats
  • 1 large ripe banana (approx. 120g)
  • 2 large eggs
  • 1/2 cup (120ml) Milk of choice
  • 1 1/2 tsp Baking powder
  • 1 tsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Sea salt
  • 1 tbsp Maple syrup

Instructions:

  1. Place the 2 cups (180g) of oats into the blender first. Add the banana, eggs, 1/2 cup (120ml) milk, maple syrup, vanilla, cinnamon, salt, and finally the baking powder on top. Note: Putting the oats at the bottom ensures they hit the blades first for a finer grind.
  2. Blend on high for 45 to 60 seconds until the batter is completely smooth and no oat flakes remain visible. You want the consistency of a traditional thick pancake batter.
  3. Pour the batter into a bowl or leave it in the blender jar and let it sit for 5 minutes. Note: This allows the oat fibers to absorb the liquid, thickening the batter so it doesn't spread too thin in the pan.
  4. Heat a non stick skillet or griddle over medium low heat. Add a tiny amount of coconut oil or butter and wipe it around with a paper towel.
  5. Pour about 3 tablespoons (roughly 1/4 cup) of batter onto the skillet for each pancake. Don't make them too large, as they are easier to flip when they’re about 8-10 cm wide.
  6. Cook for 2 to 3 minutes until the edges look set and matte, and small bubbles appear on the surface.
  7. Slide your spatula quickly under the cake and flip in one confident motion.
  8. Cook the second side for another 1 to 2 minutes until golden brown and the center feels springy to the touch.
  9. Transfer to a wire rack or a warm plate. Repeat with the remaining batter, greasing the pan lightly between batches if needed.