Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1 banana ((ripe with spots on the skin))
  • 2 tablespoons maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 1/2 cups rolled oats ((certified gluten-free, if needed))
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instruction

  • In a blender, combine the eggs, banana, maple syrup, oil, vanilla, water, oats, baking powder, and salt. (It's easiest to blend when you add the liquid ingredients first.) Blend until the batter is smooth, and stop and scrape down the sides, if needed.
  • Preheat a skillet over medium-low heat, and grease it with olive oil to prevent sticking. You'll know it's ready to cook when a splash of water instantly sizzles on the pan.
  • Pour roughly a 1/4 cup of batter into the pan, and let it cook for 2 to 3 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn't start to burn before the center gets cooked through.
  • Flip the pancake and cook for another 2 to 3 minutes, until both sides are golden. Repeat this process with the remaining batter, until all of the pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.) The batter may thicken as it sits in the blender, so use the back of a spoon to spread out the batter on the pan, if you need to. If you add extra liquid to the pancake batter, the center may turn gummy in texture.
  • Serve these pancakes warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Reheat the pancakes in the toaster for an easy morning!