Banana Oat Pancakes

 Ingredients

1 cup rolled oats

1 Tbsp. flax seeds pdr

½  tsp. cinnamon pdr

1¼  tsp. baking powder

1  medium ripe banana

½  cup soy milk or any milk of your choice

1 tsp. vanilla

Avocado oil or butter for cooking

 

Method

In a high-speed blender, blend oats, flax, cinnamon, and baking powder on high for about 15-30 seconds until the mixture resembles flour. Then, add banana, soy milk, and vanilla and blend until well combined (about 30 seconds), scraping the bottom of the blender once to make sure no unblended oat flour is left over.

Heat a nonstick skillet on medium with oil or butter. Pour a scant quarter-cup of batter per pancake. Cook 3-4 minutes, until bubbles form on top and edges look a bit dry. Flip and cook for 2-3 more minutes. If the oil is smoking, or the pancakes are browning too quickly, reduce heat to medium-low. It’s important that they cook through or they’ll be gummy.

 

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