Banana Oat Pancakes - Birch Oven

# What You'll Need:

→ 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 if needed)

05 - 1/2 teaspoon baking powder

06 - Pinch of salt

07 - 1/2 teaspoon ground cinnamon

→ For Cooking

08 - 1–2 teaspoons coconut oil or neutral oil

# How To Make It:

01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth, ensuring no lumps remain.

02 - Add rolled oats, baking powder, salt, and cinnamon to the blender. Pulse until fully combined, allowing slight texture from the oats to remain.

03 - Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with oil, spreading evenly with a paper towel or pastry brush.

04 - Pour approximately 1/4 cup of batter per pancake onto the heated surface. Cook for 2–3 minutes until bubbles appear across the surface and edges appear firm.

05 - Carefully flip each pancake using a spatula. Continue cooking for 1–2 minutes until golden brown and completely set throughout.

06 - Transfer pancakes to serving plates. Serve immediately while warm, accompanied by fresh fruit, yogurt, or maple syrup as desired.

# Expert Advice:

01 -

The texture is incredibly fluffy despite being gluten-free, making them perfect for anyone who misses traditional pancakes
You probably have all the ingredients in your kitchen right now, no special grocery run needed
They reheat beautifully so you can make a double batch and have breakfast ready for busy weekdays

02 -

The batter thickens as it sits, so if it looks too thin, let it rest for 5 minutes before cooking
These pancakes are more delicate than traditional ones, so flip gently and use a quality non-stick pan
Overripe bananas literally measure as sweeter, so you can reduce added sweeteners elsewhere in your meal

03 -