Ingredients:

  • 2 large overripe bananas, mashed
  • 1 large egg
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 cup rolled oats, blended into flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions:

  1. Mash the bananas in a large bowl until no large lumps remain. Note: A few small bits are fine, but huge chunks create holes in the pancake.
  2. Whisk in the egg, milk, and vanilla until the mixture is smooth and velvety.
  3. Fold in the oat flour, baking powder, cinnamon, and salt. Stir until just combined; do not overmix. Note: Overmixing makes the oats gummy.
  4. Heat a non stick skillet or griddle over medium heat with a small knob of butter. Wait for the butter to sizzle and foam.
  5. Pour 1/4 cup of batter for each pancake onto the hot skillet.
  6. Cook until bubbles form on the surface and the edges look set and matte.
  7. Flip carefully and cook for another 2 minutes until both sides are mahogany colored and smell toasted.
  8. Stack the banana pancakes immediately while hot.
  9. Top with maple syrup, cinnamon, or Greek yogurt.