Ingredients
Method
In a blender or food processor, combine the rolled oats and blend until they reach a fine flour consistency.
In a mixing bowl, combine the mashed banana, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt. Mix until well incorporated.
Add the oat flour and baking powder to the banana mixture. Stir until just combined; let the batter sit for 5 minutes to thicken.
Heat a non-stick skillet or griddle over medium heat and add the coconut oil.
Pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more oil as needed.
Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 2-3
- Presentation Tips: Stack the pancakes high, top with sliced bananas and a drizzle of maple syrup, then sprinkle with chopped nuts or berries for added color and texture.