Fluffy Banana Oat Pancakes

# What You’ll 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 Guide:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until smooth and fully combined.

02 - Add rolled oats, baking powder, salt, and ground cinnamon to the blended mixture. Blend until fully incorporated with a mostly smooth consistency, allowing some oat texture to remain.

03 - Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with oil.

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

05 - Carefully flip pancakes using a spatula and cook for an additional 1 to 2 minutes until golden brown and cooked through.

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

# Additional Tips::

01 -

Only five real ingredients and they all work together without fuss or fancy technique.
You can mix the batter in under five minutes and feel good about eating something naturally sweet and filling.
They freeze beautifully so you can make a double batch and toast them straight from the freezer on busy mornings.

02 -

If your bananas aren't ripe enough, the pancakes will taste flat and won't hold together as well, so wait for those brown spots.
Don't crank the heat too high or the outside will burn before the inside cooks through, medium heat is your friend here.
Let the batter rest for a minute or two after blending so the oats can absorb some moisture and the pancakes cook more evenly.

03 -