1cupunsweetened vanilla almond milk(or other preferred milk)
1large ripe banana
1teaspoonpure vanilla extract
2cupsold-fashioned rolled oats(gluten-free, if needed)
Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup
Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium heat.
Place all ingredients in a blender and blend until smooth.
Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
Serve with favorite toppings and enjoy!
*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of almond milk or water. **To make as waffles, see this Gluten-Free Banana Oat Waffle recipe.Recipe slightly adapted from the Banana Oat Pancakes in Autumn Calabrese's FIXATE cookbook.Photos by Erin at The Almond Eater.