Banana Oat Fluffy Pancakes

# What You'll Need:

→ Base

01 - 2 large ripe bananas

02 - 1 cup rolled oats (certified gluten-free if required)

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon

04 - 1/2 teaspoon vanilla extract

05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# Method:

01 - Combine bananas and rolled oats in a blender or food processor. Blend until the mixture is mostly smooth with some oat flecks remaining. Add cinnamon, vanilla extract, and salt if using; blend briefly to incorporate.

02 - Warm a nonstick skillet or griddle over medium heat. Lightly grease with a thin layer of oil.

03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes until edges set and bubbles appear on the surface.

04 - Gently flip the pancakes and cook for an additional 1 to 2 minutes until golden brown.

05 - Serve warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Suggestions:

01 -

Two ingredients are all you need, which means no hunting for baking powder or measuring out tablespoons of sugar at 7 a.m.
They taste like warm banana bread in pancake form, naturally sweet and comforting without any added sugar.
Theyre ready in fifteen minutes flat, so you can go from hungry to happy before your coffee even finishes brewing.

02 -

Dont crank the heat too high or the outsides will burn before the insides cook through, which I learned the hard way on my first attempt.
Let the batter sit for a minute after blending if it seems too runny—the oats will absorb some moisture and thicken it up beautifully.
These pancakes are more delicate than traditional ones, so wait until you see real bubbles and set edges before flipping or theyll fall apart.

03 -