½cupmilk,, room temperature (non-dairy milk works too)
1teaspoonpure vanilla extract
2large eggs,, room temperature
In a medium bowl, whisk together rolled oats, baking powder, salt and cinnamon. Set aside.
In the container of a blender, add bananas, milk, vanilla and eggs. Blend until smooth. Add dry ingredients and blend again until smooth. Keep batter in the container while preparing the griddle.
Place a pancake griddle (or skillet) over medium heat. Grease the griddle with butter or cooking spray.
Use an ice cream scoop (or large cookie scoop) to transfer about 3 Tablespoons of batter to the griddle. Space pancakes out at least an inch.
Cook the first side of the pancake until the edges are set and little bubbles start to form (about 2 minutes). Flip the pancake and cook for another 2 minutes until golden brown. Repeat with remaining batter.
Dietary substitutions: Dairy-free milk works well in this recipe as does gluten-free oats.Store pancakes in an airtight container in the refrigerator for up to 3 days.Freeze pancakes in an airtight container with parchment paper between layers for up to 1 month.Reheat pancakes in the microwave or toaster oven until heated through.Recommended tools: Vitamix blender, pancake griddle or pancake stovetop pan, ice cream scoop.