Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• ½ cup (120g) unsweetened almond milk
• 1 teaspoon vanilla extract
• 1½ cups (143g) old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

1. Place the bananas, eggs, almond milk, vanilla extract, rolled oats, baking powder, cinnamon, and salt into a blender. Blend on high for 30 seconds to 1 minute, or until the batter is completely smooth. Leave the batter in the blender to rest while the cooking surface heats.
2. Lightly grease a griddle with coconut oil, vegan butter, or olive oil, then heat it over medium heat. Once hot, pour ⅓ cup of batter onto the griddle for each pancake. Cook for 2–4 minutes, until the pancakes begin to puff slightly and small bubbles appear around the edges.
3. Carefully flip each pancake and continue cooking until the second side is golden brown. If the pancakes are browning too fast, reduce the heat. Starting at medium heat and lowering it to medium-low as you continue cooking usually produces the best results. If the griddle begins to smoke, it's a sign that the temperature is too high.
4. Wipe the skillet clean between batches, add a little more oil, and repeat with the remaining batter. This recipe makes 9 pancakes, serving 3 people with 3 pancakes each.

Notes