Ingredients

• 1 cup unsweetened almond milk (or your milk of choice)
  
  
• 1 large egg
  
  
• 1 teaspoon vanilla extract
  
  
• 2 medium bananas
  
  
• 2 cups gluten free rolled oats
  
  
• 1 tablespoon baking powder
  
  
• 1/8 teaspoon salt
  
  
• 1/2 teaspoon ground cinnamon
  
  
• 1 tablespoon butter or oil for cooking

Instructions

1. Add all ingredients to a high speed blender

2. Blend until smooth – some oat pieces will remain whole which is okay.

3. Heat large skillet over medium heat; once pan is hot add butter or oil.

4. Using 1/4 measuring cup, scoop batter and pour onto pre-heated skillet. Careful not to crowd.

5. Cook pancake on on side until edges begin to bubble – about 3 minutes. Using large spatula gently flip and cook for 2 minutes. Repeat with remaining batter.

6. Transfer cooked pancakes to wire rack to cool slightly and serve with your favorite toppings. Enjoy!