INGREDIENTS
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
- ¼ cup milk (dairy or plant-based)
- 1 tsp baking powder
- ½ tsp ground cinnamon (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Coconut oil or butter (for greasing the pan)
INSTRUCTIONS
- In a blender or food processor, combine bananas, eggs, oats, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth and well combined.
- Let the batter sit for 5 minutes to thicken slightly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the edges begin to set.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with your favorite toppings: fresh berries, maple syrup, nut butter, or Greek yogurt!
Let me know if you’d like a vegan or gluten-free version!