easy banana oat pancakes

i usually make a scrambled egg for Foster (our 1 year old) every morning but whenever I’m out of eggs (or when i just want to switch it up)—this is my go to healthy banana oat pancake recipe! they are sooo delicious & we all love them. i especially love how easy the prep + cleanup is. to make the better, all you do is blend all the ingredients together!

RECIPE:

combine these ingredients in a blender & blend until smooth:

1 cup rolled oats

1/2 cup milk (i use whole but you can use any alternative milk!)

1 ripe banana

1 tsp. vanilla extract or paste

1 tsp. baking powder

pinch of salt

bloop of maple syrup

let the batter sit for a couple minutes to thicken, & in the meantime, heat up a pan on medium with some butter! you want the butter to bubble up like the photo below.

once the pan is warm, pour the batter, cook until edges are golden brown (usually 3 min) & then flip them & cook for another 3 minutes! top with butter, syrup & anything else you like - raspberries, pecans & homemade whipped cream are a few of my faves.

EXTRA DETAILS —

• this recipe makes 2 medium sized pancakes for each of us - me, kyle, & fostie! a perfect light breakfast for all 3 of us. double the recipe if you’re supa hungry in the mornings OR just to make extra (see below)

• to freeze these pancakes, place the pancakes on a baking sheet so they aren't touching & pop ‘em in the freezer for 20 minutes, then place them in a bag (i use stasher bags!) & freeze for up to 3 months. you can reheat them in the microwave for 60 seconds or in a pan! you can also just refrigerate them for a few days too! fostie actually loves them hot or cold.

• if you want to add an egg for extra protein - go right ahead! just add 1/4 cup more of oats to balance out the added moisture from the egg.