- 1 cup old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 ripe medium bananas, cut into chunks
- 3/4 cup milk (almond milk, skim milk, etc)
- 1/2 teaspoon cinnamon (or more if you prefer)
- 1 teaspoon vanilla
In a blender, add chunks of banana and milk. Puree for 30 seconds or until throughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined; about 1 minute. Set aside to thicken up. After a few minutes check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of milk and blend again.
Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Cook until bubbles appear on top, about 1-2 minutes. Gently flip cakes and cook until golden brown on underside, 1-2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit, or chocolate chips.
Nutrition Facts-- Servings: 3 • Size: 3 pancakes • Calories: 211 • Fat: 3.3 g • Carbs: 41.1 g • Fiber: 5.1 g • Protein: 6.5 g • Sugars: 12.8 g