Soft, naturally sweet gluten-free pancakes made from ripe bananas and blended oats, perfect for a wholesome breakfast or brunch.
Ingredients
Scale
1 1/2 cups rolled oats (gluten-free)
2 ripe bananas
2 large eggs
1/2 cup milk (dairy or plant-based)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon maple syrup (optional)
1 tablespoon olive oil or butter (for cooking)
Instructions
- Blend oats into a fine flour.
- Add bananas, eggs, milk, baking powder, cinnamon, vanilla, salt, and maple syrup.
- Blend until smooth and let rest for 5 minutes.
- Heat a lightly greased skillet over medium heat.
- Pour 1/4 cup batter per pancake.
- Cook until bubbles form and edges set, then flip and cook until golden.
- Repeat with remaining batter and serve warm.