# Ingredient List:
→ Wet Ingredients
01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 teaspoon vanilla extract
→ Dry Ingredients
04 - 1 cup rolled oats, certified gluten-free
05 - 1/2 teaspoon baking powder
06 - 1 pinch salt
07 - 1/2 teaspoon ground cinnamon
→ Cooking
08 - 1 to 2 teaspoons coconut oil or neutral oil
# How-To Steps:
01 - In a blender or food processor, combine ripe bananas, eggs, and vanilla extract. Process until smooth consistency is achieved.
02 - Add oats, baking powder, salt, and ground cinnamon to the blender. Process until fully combined with mostly smooth texture, retaining slight oat texture.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly coat with oil.
04 - Pour approximately 1/4 cup of batter per pancake onto the preheated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip pancakes and cook for 1 to 2 minutes additional until golden brown and cooked through.
06 - Transfer pancakes to serving plates while warm. Top with fresh fruit, yogurt, or maple syrup as desired.
