Banana Oatmeal Pancakes

Ingredients

• 2 medium ripe bananas (the more brown spots
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Olive oil or coconut oil

Instructions

1. 1

   Place bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt into a blender. Blend on high speed until the mixture is completely smooth, 30 seconds to 1 minute.

2. 2

   Allow the batter to rest in the blender for a few minutes to absorb some of the liquid. It will thicken the batter slightly.

3. 3

   Preheat a nonstick griddle or pan over medium heat. Brush the surface with olive oil or coconut oil.

4. 4

   Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-4 minutes. I usually flip mine when I see the edges firming up and bubbles forming on the surface. You should reduce the heat to medium-low if you see the pancakes brown too quickly.

5. 5

   Carefully flip the pancakes and cook for another 2-3 minutes.

6. 6

   Remove pancakes from the griddle and repeat with the remaining batter (you may need to add more oil as needed). Remember to wipe the griddle between batches.