Ingredients

• 1 cup unsweetened cashew milk (or milk of choice)
  
  
• 1 large egg
  
  
• 1 teaspoon vanilla extract
  
  
• 2 medium bananas
  
  
• 2 cups rolled oats (OR 1 1/4 cups whole wheat white flour)
  
  
• 1 tablespoon baking powder
  
  
• 1/8 tsp salt
  
  
• 1/2 tsp ground cinnamon (optional)
  
  
• 2 scoops ShedFat Collagen Peptides 
  
  
• 1 tablespoon butter or oil (for cooking)
  
  

Instructions

1. Add all ingredients to blender starting with milk and ending with salt (through cinnamon if using). Blend until smooth – some oat pieces will remain whole which is okay. Remove blade from blender.

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

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

4. Transfer cooked pancakes to warmed oven before serving with your favorite toppings. Enjoy!