Oatmeal Banana Pancakes
WHAT YOU NEED FOR BLENDER PANCAKES:
For these banana pancakes you need rolled oats, baking powder, salt, bananas, egg (or flaxseed meal), non-dairy milk, and vanilla
Add all ingredients to the blender.
Blend until smooth – some oat pieces may remain whole.
In a pre-heated skillet cook about ¼ cup of batter until pancake edges begin to bubble. Gently flip and cook for 2 minutes.
Top with peanut butter, banana slices, flaked coconut, maple syrup, or your favorite toppings.
STORING LEFTOVER PANCAKES
Let pancakes cool on a rack, store in a silicone bag or glass container. Store in fridge and use the next day, or in freezer for about 2 weeks for best taste and texture.
Perfect for slow weekend mornings and freezer-friendly for weekdays too!