Steps
- Put 2 medium ripe bananas, 2 eggs, ½ cup of unsweetened almond milk, and 1 teaspoon of vanilla extract in a blender.
- Add 1½ cups of old-fashioned rolled oats, 2 teaspoons of baking powder, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Blend on high for 30-60 seconds, until smooth.
- Rest the batter while heating a lightly oiled griddle over medium heat, using olive oil.
- Pour ⅓ cup of batter per pancake. Cook for 2-4 minutes, until puffed with bubbles at the edges. Flip and cook for about 2 minutes, until golden underneath.
- Wipe and lightly re-oil the griddle between batches. Repeat with the remaining batter, reducing the heat to medium-low if the pancakes brown too quickly.