Oat Banana Blender Pancakes

Ingredients

• 1.5 Cup certified gluten-free rolled oats - 1 1/2 cups (150 g), 150 g total
• 1 Each ripe banana - 1 large (120 g peeled), 120 g peeled
• 1 Cup unsweetened soy milk - 1 cup (240 ml), 240 ml total
• 2 Tablespoon ground flaxseed - 2 tablespoons (14 g), 14 g total
• 2 Teaspoon baking powder - 2 teaspoons (8 g), 8 g total
• 1 Teaspoon vanilla extract - 1 teaspoon (5 ml), 5 ml total
• 0.5 Teaspoon ground cinnamon - 1/2 teaspoon (1 g), 1 g total
• 0.25 Teaspoon fine salt - 1/4 teaspoon (1.5 g), 1.5 g total
• 1 Cup fresh blueberries - 1 cup (150 g), 150 g total
• 0.25 Cup chopped walnuts - 1/4 cup (30 g), 30 g total
• 2 Teaspoon canola oil - 2 teaspoons (10 ml), 10 ml total

Instructions

1. Load the blender

   1. Add the *rolled oats*, *banana*, soy milk, flaxseed, baking powder, vanilla, cinnamon, and salt to a blender.

2. Blend and rest the batter

   2. Blend on high until the batter is *mostly smooth*, about *30 to 45 seconds*; let it rest for *3 minutes* so the oats and flaxseed thicken slightly.

3. Heat the skillet

   3. Heat a large nonstick skillet over *medium heat* and brush with a *thin layer of canola oil*.

4. Cook the first side

   4. Pour the batter into *1/4-cup pancakes* and cook until the edges look set and bubbles form on top, about *2 to 3 minutes*.

5. Flip and finish cooking

   5. Flip carefully and cook until the centers are *cooked through* and the bottoms are *golden brown*, about *1 to 2 minutes* more.

6. Cook remaining batches

   6. Repeat with the remaining batter, adding a *light brush of oil* as needed and keeping the heat at *medium to medium-low* to prevent over-browning.

7. Top and serve

   7. Serve warm topped with *fresh blueberries* and *chopped walnuts*.