- 2 medium bananas
- 2 whole eggs
- 1/2 cup gluten-free rolled oats*
- 1/2 teaspoon baking powder
- 2 pinches salt
In a blender container or with a stick blender, blend all ingredients together until smooth. Allow to stand 10 minutes to thicken slightly before cooking. Heat skillet on medium-low. Coat lightly with pan spray or cooking oil (I like to use coconut oil for the flavor). Drop batter onto preheated skillet in 2 tablespoon portions. When surface begins to bubble and set, flip and finish cooking. These brown and cook quickly due to the natural sugar content of bananas, so keep a close eye on them! Serve with real maple syrup or your favorite pancake topping.
*Always look for certified gluten-free oats to be sure they are not cross-contaminated with wheat.