Banana Oat Fluffy Breakfast

# What You'll Need:

→ Base

01 - 2 large ripe bananas

02 - 1 cup rolled oats (certified gluten-free if required)

→ Optional Add-Ins

03 - ½ teaspoon ground cinnamon

04 - ½ teaspoon vanilla extract

05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# How to Make It:

01 - Combine bananas and rolled oats in a blender or food processor and blend until smooth with small oat flecks remaining. Add cinnamon, vanilla extract, and salt if using, then blend briefly again.

02 - Warm a nonstick skillet or griddle over medium heat and lightly grease with a thin layer of oil.

03 - Spoon heaping tablespoons of batter onto the skillet. Cook for 2 to 3 minutes, until edges appear set and bubbles form on the surface.

04 - Flip the pancakes gently and cook for an additional 1 to 2 minutes until golden brown.

05 - Serve warm and top with fresh fruit, nut butter, or maple syrup as desired.

# Expert Suggestions:

01 -

They come together in five minutes flat, which means you can actually have homemade pancakes on a busy Tuesday.
The bananas do all the sweetening work, so you skip the refined sugar but never miss it.
They're naturally dairy-free and gluten-free, making them work for almost any dietary need without tasting like a compromise.

02 -

Don't skip the blending step or try to mash bananas by hand; the blender is what creates the lift that makes these feel like real pancakes instead of banana cakes.
If your batter looks too thick, you've either used under-ripe bananas or over-blended—add a splash of milk or water, a teaspoon at a time, to loosen it.
These pancakes are delicate compared to traditional ones, so a nonstick pan or griddle really matters; trying to make them on a regular skillet often ends in frustration.

03 -