Ingredients:

  • 1.5 cups (120g) Old-fashioned rolled oats
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 0.25 tsp Sea salt
  • 2 Large overripe bananas
  • 2 Large eggs
  • 0.5 cup (120ml) Unsweetened almond milk
  • 1 tsp Pure vanilla extract
  • 1 tbsp Virgin coconut oil

Instructions:

  1. Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
  2. Add the bananas, eggs, almond milk, baking powder, cinnamon, vanilla, and salt to the blender. Blend on medium-high for 20–30 seconds until the batter is completely smooth.
  3. Let the batter rest in the blender for 2 minutes; this allows the oats to hydrate, ensuring the pancakes maintain their structure.
  4. Heat a non-stick griddle or skillet over medium-low heat and lightly coat with coconut oil.
  5. Pour approximately 1/4 cup of batter for each pancake onto the hot skillet. Do not crowd the pan.
  6. Cook until bubbles form on the surface and the edges appear set, then flip and cook until golden brown on both sides.