15-Minute Banana Oat Breakfast Pancakes

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Instructions

1. In a blender or food processor, combine the bananas, eggs, rolled oats, baking powder, ground cinnamon, vanilla extract, and milk. Blend until you get a smooth batter. Let it rest for 2 minutes to thicken slightly.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease it with 1 teaspoon of coconut oil or butter.
3. Pour about 1/4 cup of batter per pancake onto the skillet, shaping into circles. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
4. Carefully flip each pancake and cook for another 2 minutes or until golden brown and cooked through.
5. Repeat greasing the skillet and cooking with remaining batter, adding more oil as needed.
6. Serve warm with maple syrup or honey and fresh berries or sliced fruit as desired.

Chef tips

• For a gluten-free version, use certified gluten-free rolled oats.
• If you don’t have a blender, mash bananas well and whisk ingredients by hand for a chunkier texture.
• Adjust milk quantity for batter consistency; add a bit more milk if batter is too thick to pour.
• Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a toaster or microwave.