Banana Oat Pancakes - Soft Sellou

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas

02 - 2 large eggs

03 - 0.5 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 cup rolled oats

05 - 0.5 teaspoon baking powder

06 - Pinch of salt

07 - 0.5 teaspoon ground cinnamon

→ For Cooking

08 - 1-2 teaspoons coconut oil or neutral oil

# Directions:

01 - In a blender or food processor, combine bananas, eggs, and vanilla extract. Blend until smooth.

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

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

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

05 - Flip pancakes carefully and cook for an additional 1-2 minutes until golden brown and cooked through.

06 - Transfer to serving plates and serve warm with desired toppings such as fresh fruit, yogurt, or maple syrup.

# Expert Advice:

01 -

They're naturally sweet from the bananas, so you can skip the sugar guilt and just enjoy breakfast.
Made entirely in a blender, which means minimal cleanup and maximum time for coffee.
Protein-packed from the eggs and oats, so you'll actually feel full until lunch.
Naturally dairy-free and gluten-free if you use certified oats, yet nobody will know the difference.

02 -

Don't try to flip too early or your pancakes will fall apart—wait for those bubbles and set edges, and the flip becomes effortless.
If your batter seems too thick, you can thin it slightly with a splash of milk or water, but too thick is better than too thin because it won't spread into a giant crepe.

03 -