Ingredients:
- 1 cup rolled oats (use gluten-free if needed)
- 1 ripe banana (mashed)
- 2 large eggs
- 1/2 cup milk (plant-based or regular)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Toppings (optional): fresh fruit, maple syrup, honey, nuts, nut butter
Instructions:
- Make oat flour: In a blender or food processor, pulse the oats until a fine flour forms. You should have about a cup of oat flour.
- Mix dry ingredients: In a medium bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate bowl, mash the banana. Whisk in the eggs, milk, and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry ingredients and mix until just combined (don’t overmix). The batter will be quite thick.
- Cook: Heat a large skillet or griddle over medium heat. Grease lightly with cooking spray or a tiny bit of butter or oil.
- Scoop: Pour approximately 1/4 cup of batter per pancake onto the hot skillet.
- Watch for bubbles: Cook for 2-3 minutes per side, or until bubbles form on the surface of the pancakes, and the edges start to look set. Flip and cook the other side until golden brown.
- Serve and enjoy: Serve immediately with your favorite toppings like fresh berries, maple syrup, a dollop of yogurt, or a drizzle of nut butter.
Tips:
- Adjust the sweetness: Add a tablespoon or two of maple syrup or honey to the batter if you prefer a sweeter pancake.
- Make them fluffier: For even fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
- Mix-ins: Get creative! Stir in chocolate chips, blueberries, chopped nuts, or even shredded coconut.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in toaster or microwave.
