Ingredients: – 2 ripe banana – 2 egg – 1/2 cup rolled oat – 1/2 teaspoon ground cinnamon (optional)
– 1/2 teaspoon vanilla extract (optional) – Pinch of salt – Butter or cooking spray for greasing the pan – Optional toppings: maple syrup, fresh fruit, nut butter, yogurt
. Start by mashing the ripe bananas in a large mixing bowl until smooth. You can use a fork or potato masher to mash the bananas until there are no large chunks remaining.
In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency. Add the ground oats to the banana and egg mixture, along with the ground cinnamon, vanilla extract, and a pinch of salt.
In a blender or food processor, pulse the rolled oats until they form a fine flour-like consistency. Add the ground oats to the banana and egg mixture, along with the ground cinnamon, vanilla extract, and a pinch of salt.
Stir until all the ingredients are thoroughly combined to form the pancake batter. Let the batter rest for a few minutes to allow the oats to absorb some of the moisture.
Stir until all the ingredients are thoroughly combined to form the pancake batter. Let the batter rest for a few minutes to allow the oats to absorb some of the moisture.
Heat a non-stick skillet or griddle over medium heat and grease it with butter or cooking spray to prevent the pancakes from sticking.
Once the skillet is hot, spoon about 1/4 cup of the pancake batter onto the skillet for each pancake, spreading it out slightly with the back of the spoon to form a round shape.
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