Banana Oat Pancakes - Olive Dune

# What You Need:

→ 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

# Steps:

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

02 - Heat a nonstick skillet or griddle over medium heat. Lightly coat with oil.

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

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

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

# Expert Suggestions:

01 -

Only two ingredients are needed to make the whole thing work, which means less cleanup and zero trips to the store.
The bananas bring all the sweetness you need, so theres no measuring sugar or worrying about balance.
These pancakes cook fast and fill you up without feeling heavy, even on the busiest mornings.

02 -

Dont cook these on high heat or theyll burn on the outside and stay gummy in the middle, medium heat gives you time for the centers to cook through.
If your batter feels too thick to pour, add a splash of water or plant milk and blend again for a few seconds.
These pancakes are more delicate than traditional ones, so flip them carefully and dont rush it.

03 -