Ingredients:

  • 2 medium overripe bananas (200g)
  • 1 cup rolled oats (90g)
  • 2 large eggs
  • 1 tsp baking powder (5g)
  • 1 tsp ground cinnamon (2g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp sea salt (1.5g)
  • 1 tbsp coconut oil (15ml)

Instructions:

  1. Place the oats, bananas, eggs, baking powder, cinnamon, vanilla, and salt into a high speed blender.
  2. Pulse until the batter is smooth and creamy with no large oat chunks remaining. Note: Over blending can make them too airy, so just stop when it's smooth.
  3. Let the batter sit for 2 minutes. Note: This hydration step is what makes them fluffy.
  4. Heat a non stick skillet over medium low heat and add the coconut oil.
  5. Pour roughly 1/4 cup (60ml) of batter per pancake.
  6. Cook 3-4 mins until bubbles form on the surface and the edges look set and matte.
  7. Flip the pancakes in one quick motion.
  8. Cook for another 2-3 minutes until mahogany colored and springy to the touch.
  9. Remove from heat and let them rest for 1 minute before plating.