Fluffy Banana Oat Pancakes

# What You Need:

→ Wet Ingredients

01 - 2 large ripe bananas

02 - 2 large eggs

03 - 1/2 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 cup rolled oats, certified gluten-free

05 - 1/2 teaspoon baking powder

06 - Pinch of salt

07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1 to 2 teaspoons coconut oil or neutral oil

# Step-by-Step:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until the mixture achieves a smooth consistency.

02 - Add oats, baking powder, salt, and cinnamon to the blender. Blend until fully combined with a mostly smooth texture; some oat texture is acceptable.

03 - Heat a non-stick skillet or griddle over medium heat and lightly coat with oil.

04 - Pour approximately 1/4 cup of batter per pancake onto the prepared skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.

05 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.

06 - Transfer pancakes to a serving plate while warm. Top with fresh fruit, yogurt, maple syrup, or preferred accompaniments.

# Expert Suggestions:

01 -

They're naturally sweet from bananas, so you skip the refined sugar guilt entirely.
The protein from eggs and oats keeps you full way past mid-morning.
One blender, one pan, and you're basically done before your coffee cools down.

02 -

Overblending turns your batter into a pancake paste—you want it smooth but still slightly textured from the oats.
Medium heat is non-negotiable; too hot and the outside burns while the inside stays raw, too low and they dry out into rubber.

03 -