Ingredients:

  • 2 ripe bananas (approx. 200g)
  • 2 cups (180g) rolled oats
  • 2 large eggs (100g)
  • ½ cup (120ml) milk
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30g) unsalted butter

Instructions:

  1. Combine the oats, bananas, eggs, milk, baking powder, cinnamon, salt, and vanilla in a high speed blender.
  2. Pulse on high for 30-60 seconds until the batter is completely smooth and no visible oat flakes remain.
  3. Let the batter sit for 2 minutes. Note: This allows the oats to hydrate, preventing a grainy texture.
  4. Heat a non stick skillet over medium low heat and melt a small knob of butter.
  5. Pour approximately ¼ cup (60ml) of batter for each pancake, spreading into a neat circle if necessary.
  6. Cook for 3 minutes until bubbles form on the surface and the edges look set and matte.
  7. Flip carefully with a spatula.
  8. Cook for another 2 minutes until both sides are mahogany gold.
  9. Remove from the pan and let them rest for 1 minute before stacking.