Banana Oat Pancakes - Plum Crescent

# Ingredient list:

→ Base

01 - 2 large ripe bananas

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

→ Optional Add-Ins

03 - 1/2 teaspoon ground cinnamon

04 - 1/2 teaspoon vanilla extract

05 - Pinch of salt

→ For Cooking

06 - 1 to 2 teaspoons coconut oil or vegetable oil

# How-to:

01 - Place bananas and rolled oats in a blender or food processor. Blend until mostly smooth with some oat flecks remaining. Add cinnamon, vanilla extract, and salt if using, then blend briefly to combine.

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

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

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

05 - Serve pancakes warm with preferred toppings such as fresh fruit, nut butter, or maple syrup.

# Expert Advice:

01 -

Just two ingredients stand between you and a hot breakfast, no trip to the store required.
The bananas do all the sweetening, so theres no need for sugar or syrup unless you want it.
They cook up fast and fill the kitchen with that warm, toasty smell that makes everyone appear at the table.

02 -

These pancakes are more delicate than traditional ones, so dont try to flip them too early or theyll fall apart in the pan.
If your batter feels too thick to pour, add a tiny splash of water or milk and blend again for a few seconds.
Medium heat is your friend here, too hot and theyll burn before cooking through, too low and theyll turn out pale and gummy.

03 -