Banana Oatmeal Pancake

Ingredients (makes about 6-8 pancakes):

• 2 ripe bananas
• 2 large eggs
• 1 cup gluten-free rolled oats
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon (optional)
• 1/2 tsp vanilla extract (optional)
• Pinch of salt
• Coconut oil or avocado oil for cooking

Optional Add-ins:

• Blueberries, chopped nuts, dairy-free chocolate chips

Instructions:

1. Blend:

   Add all ingredients to a blender or food processor. Blend until smooth (about 30 seconds to 1 minute).

2. Rest the Batter:

   Let the batter sit for 5 minutes to thicken slightly.

3. Heat the Pan:

   Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

4. Cook the Pancakes:

   Pour about 1/4 cup of batter per pancake. Cook for 2–3 minutes on one side, until bubbles form and the edges look set. Flip and cook another 1–2 minutes.

5. Serve:

   Serve warm with maple syrup, nut butter, fresh fruit, or your favorite toppings.

Tips:

• Make it egg-free by using flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
• For extra protein, add a scoop of dairy-free protein powder.
• To store: Refrigerate leftovers for up to 3 days or freeze for up to 1 month.