These soft pancakes are made by blending rolled oats and banana, then cooking the batter in a skillet. This easy recipe adds color to the breakfast table and is also a welcome addition to a weekend brunch.
Blend the rolled oats, banana, egg, milk, baking powder, and cinnamon until smooth.
Pour a ladleful of batter into a lightly greased skillet. Flip when bubbles form on the first side and the edges look dry, then cook the other side.
Important: Do not flip the pancakes until bubbles form on the first side and the edges look dry, or they may fall apart. Allergens: contains eggs and milk; gluten may be present due to cross-contact with the oats. After cooking, let the pancakes cool to room temperature, then freeze them in layers.
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