3-Ingredient Banana Oat Pancakes

1 cup Rolled oats (old-fashioned or quick oats)
1 large Ripe banana (the spottier, the sweeter!)
2 large Eggs
Optional: A pinch of cinnamon, a splash of vanilla extract, or 1/2 teaspoon of baking powder (for fluffiness).

Blend the Batter: Place the oats, banana, and eggs into a blender. Blend on high until the mixture is completely smooth and creamy.
- Tip: If you don’t have a blender, mash the banana into a smooth paste, whisk in the eggs, and stir in the oats (though the texture will be heartier/chunkier).
Rest the Batter: Let the batter sit for 5 minutes. This allows the oats to hydrate, which thickens the batter and makes the pancakes easier to flip.
Heat the Pan: Lightly grease a non-stick skillet or griddle with a little butter or oil over medium-low heat. These pancakes cook better at a lower temperature than traditional pancakes because the fruit sugars can burn quickly.
Cook: Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until the edges look set and small bubbles appear on the surface.
Flip: Carefully flip and cook for another 1–2 minutes until golden brown on both sides.

Fresh Fruit: Top with sliced strawberries, blueberries, or extra banana.
Nut Butter: A drizzle of peanut or almond butter adds great protein.
Sweetener: Use a touch of maple syrup or honey if you like them extra sweet.