Ingredients
- 4 cups old fashioned rolled oats, use certified gluten free oats for gluten free
- 2 1/2 cups milk, or non-dairy milk
- 2 large ripe bananas
- 1 teaspoon ground cinnamon
- 2 heaping tablespoons honey
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 teaspoons baking powder
- 2 large eggs
Instructions
- Place all ingredients in a large bowl. Use a blender to blend everything together until oats are ground and there are no chunks of bananas, about 1 minute. Put everything in a blender or food processor.
- Ideally, let the batter sit for 15-30 minutes to allow the oats to hydrate. I have cooked them right away, but the pancakes turn out better and fluffier if it sits. So just sit down with your coffee and read the paper. (Tell everyone it’s mandatory…part of the recipe!)
- Heat a nonstick griddle or large nonstick pan over medium heat. When hot pour batter onto griddle* and cook about 2-3 minutes per side
source: https://www.mamagourmand.com/
