A soft-textured pancake made by blending oatmeal and banana and cooking it in a pan. This practical recipe adds color to breakfast tables and is also enjoyed at weekend brunch tables.
Blend the oatmeal, banana, egg, milk, baking powder, and cinnamon until smooth.
Ladle the mixture into a lightly greased pan. Once bubbles form on the first side and the edges dry, flip and cook the other side.
Important: Pancakes should not be flipped until bubbles form on the first side and the edges dry out, otherwise they may fall apart. Allergen: contains egg, milk and gluten (oats, with cross-contamination risk). Cooked pancakes can cool at room temperature and be frozen in layers.
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