# 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
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ For Cooking
08 - 1 to 2 teaspoons coconut oil or neutral vegetable oil
# Directions:
01 - Combine bananas, eggs, and vanilla extract in a blender or food processor. Blend until completely smooth.
02 - Add oats, baking powder, salt, and cinnamon to the blender. Blend until fully incorporated with mostly smooth consistency, allowing some oat texture to remain.
03 - Heat a non-stick skillet or griddle over medium heat. Lightly coat with oil to prevent sticking.
04 - Pour 1/4 cup batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
05 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and fully cooked through.
06 - Transfer warm pancakes to serving plates. Top with fresh fruit, yogurt, maple syrup, or preferred toppings.
