Ingredients
- 2 medium ripe bananas the more brown spots, the sweeter
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats gluten-free if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Olive oil or coconut oil for cooking
Instructions
- 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.
- Allow the batter to rest in the blender for a few minutes to absorb some of the liquid. It will thicken the batter slightly.
- Preheat a nonstick griddle or pan over medium heat. Brush the surface with olive oil or coconut oil.
- 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.
- Carefully flip the pancakes and cook for another 2-3 minutes.
- 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.