5 minutes Prep Time

5 Minutes Cook Time



  1. 2 medium ripe bananas
  2. 2 eggs
  3. 1/2 cup unsweetened almond milk
  4. 1 teaspoon vanilla extract
  5. 1 ½ cups old fashioned rolled oats gluten free if desired
  6. 2 teaspoons baking powder
  7. ½ teaspoon ground cinnamon
  8. ¼ teaspoon salt
  9. Olive oil, for cooking

Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. Lightly coat a pan with olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges. Flip cakes and cook until golden brown on underside. Wipe pan clean and repeat with more oil and remaining batter. Makes 9 pancakes total.

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