These quick and easy banana oat pancakes are a go-to recipe, perfect for using ripe bananas. They are a versatile option, suitable as a breastfeeding snack, post-workout carb, or a kid-friendly breakfast.
To make the pancake batter, add 1 cup unsweetened almond milk, 1 egg, a splash of vanilla extract, 2 bananas, 2 cups rolled oats, 1 tablespoon baking powder, a little salt, and a dash of cinnamon to a blender. Blend until smooth for about 30 seconds. Heat a large skillet over medium heat and once it’s heated, spray a little coconut oil cooking spray. Scoop batter onto skillet and cook each side of your pancake for about 3 minutes until the edges start to bubble. Flip over and cook the other side for 2-3 minutes. Transfer cooked pancakes to a wire rack to cool a little. Serve with your favorite toppings and enjoy!
