Banana Pancakes

Ingredients

3 bananas, ripe

2 cups old fashioned rolled oats

1 cup soy milk, unsweetened

3/4 teaspoon baking soda

1 1/2 teaspoons vanilla extract

1 pinch sea salt

1/8 teaspoon ground cinnamon, optional

Add all of the ingredients to a high-speed blender, and blend until you have a nice, smooth pancake batter.
Heat a large, non-stick pan on medium-high heat for about a minute.
Using a ⅓ cup measuring cup, scoop out the batter and pour it into the hot pan to make pancakes. Smaller pancakes work best! Let the pancakes sit until you see them bubble, about a minute. Flip and cook for another minute on the other side, lifting to peek as you go to make sure they aren’t burning. Repeat with the remaining batter, wiping off the pan between batches if you need to. Stack the pancakes up on a serving plate as they are ready.

Serve with 100% maple syrup, sliced bananas, chopped walnuts and berries!

Heavy bottomed, non-stick pans work best for our pancakes to help with sticking.

Feel free to use another plant-based milk to replace the soy, but try a creamy one like oat or cashew!