Ingredients:

  • 2 large overripe bananas (approx. 225g)
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 tbsp (15g) ground flaxseed
  • 3 tbsp water
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1g) sea salt
  • Coconut oil for greasing

Instructions:

  1. Combine bananas, rolled oats, almond milk, ground flaxseed mixed with water, baking powder, cinnamon, vanilla, and salt in a high speed blender.
  2. Process on high for 45-60 seconds until the batter is velvety smooth and pale yellow.
  3. Let the batter sit for 2 minutes to allow the oats to hydrate. Note: This prevents the pancakes from spreading too thin.
  4. Heat a non stick skillet over medium low heat with a touch of coconut oil.
  5. Pour approximately 1/4 cup (60ml) of batter per pancake into the skillet.
  6. Cook 3-4 mins until small bubbles form on the surface and the edges look matte.
  7. Flip gently and cook for another 2-3 minutes until both sides are firm and springy.
  8. Remove from pan and let them rest for 1 minute before plating.
  9. Repeat with the remaining batter, adding a tiny bit more oil between batches.