Banana Oat Pancakes

Ingredients

• 1.5 Cup rolled oats - 1 1/2 (cups)
• 2 Count ripe bananas - 2 (medium)
• 2 Count large eggs - 2 (count)
• 0.75 Cup 2% milk - 3/4 (cup)
• 2 Teaspoon baking powder - 2 (teaspoons)
• 0.5 Teaspoon ground cinnamon - 1/2 (teaspoon)
• 1 Teaspoon vanilla extract - 1 (teaspoon)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)
• 2 Teaspoon unsalted butter - 2 (teaspoons)

Instructions

1. Load the blender

   1. Add *rolled oats*, *bananas*, eggs, 2% milk, baking powder, cinnamon, vanilla, and salt to a blender.

2. Blend and rest the batter

   2. Blend on high for *30 to 45 seconds* until the batter is *mostly smooth and pourable*, then let it rest for *3 minutes* so the oats hydrate.

3. Heat the skillet

   3. Heat a nonstick skillet over *medium heat* and melt *1/2 teaspoon butter* to lightly coat the surface.

4. Cook the first side

   4. Pour *1/4 cup batter per pancake* into the skillet and cook for *2 to 3 minutes*, until the edges look set and *bubbles form on top*.

5. Flip and finish

   5. Flip the pancakes and cook for *1 to 2 minutes more* until *golden brown* and cooked through, then move them to a plate.

6. Cook remaining batches

   6. Repeat with the remaining batter, adding *small amounts of butter* as needed and keeping the heat at *medium to medium-low* to prevent over-browning.

7. Serve

   7. Serve warm as a *Tuesday breakfast* with the pancakes *soft, lightly browned, and easy to cut* for children.