Banana Oatmeal Pancakes
(Gluten and Dairy Free)

How to Make it:

Place the oats in the blender and puree until the oats have turned into a fine flour.
Scrape down the edges to loosen up the flour, then add bananas, 2/3 cup milk, egg, syrup, vanilla, baking powder, cinnamon, and salt.

Cover and blend a few seconds to combine, stopping to scrape down the edges, as needed.
Allow mixture to rest while you heat up your skillet. (It will thicken slightly here as the oat flour absorbs some of the liquid.)

Heat a skillet over medium heat and grease with a little bit of coconut oil (or butter or ghee). Pour 1/4 cup of batter per pancake onto the skillet and cook 3-4 minutes, or until bubbles form on the top. Flip pancakes and cook an additional 1-3 minutes, or until golden on the outside and set on the inside. Repeat with remaining batter.

(If your mixture seems too thick, you may need to add milk 1-2 Tbsp. at a time to loosen up the batter.)

Notes: Serves 16