Ingredients

Instructions

1. 1

   Place the rolled oats in a blender or food processor and pulse until they resemble a fine flour.

2. 2

   In a large bowl, mash the ripe bananas until smooth, then whisk in the eggs, milk, and vanilla extract.

3. 3

   Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients, stirring until just combined.

4. 4

   Let the batter sit for 5 minutes to thicken while the oats absorb some of the liquid.

5. 5

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

6. 6

   Pour 1/4 cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface.

7. 7

   Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.

8. 8

   Serve warm with maple syrup and extra banana slices if desired.