Fluffy Oatmeal Pancakes with Banana and Egg

1.In a blender, combine the rolled oats, ripe bananas, eggs, milk, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth and well combined, scraping down the sides as needed.

2.Let the batter sit for about 5 minutes to thicken slightly.

3.Heat a non-stick skillet or griddle over medium heat and add a small amount of cooking oil or butter to coat the surface.

4.Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

5.Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

6.Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.