• 2 medium bananas (9.2 oz/ 260 g total when peeled)

• 1 cup oats, (old-fashioned, 1-minute oats, or instant)

• ¾ cup plant-based milk

• ¼ cup natural peanut butter

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon (optional)

• ¼ teaspoon salt

• ½ cup all-purpose flour (or sub whole wheat pastry flour or a gluten-free all-purpose flour blend)

• oil for cooking

1. To a blender add the banana, oats, plant-based milk, peanut butter, baking powder, vanilla, cinnamon, and salt. Blend until smooth (it's ok if there are still little bits of oats).

2. Now add the all-purpose flour and mix in to make a thick batter. Set aside.

3. Heat a nonstick pan or griddle over medium-low heat and lightly brush with a bit of oil. Use a ⅓ cup measuring cup to scoop the batter onto the pan, gently spreading it into a round shape using the side of the measuring cup. Cook slowly until the edges of the pancake look dry and a few large bubbles appear. Flip the pancake with a spatula and continue cooking until golden on both sides. 

4. Repeat the process with the remaining batter.

5. Serve warm with any toppings of choice such as vegan butter, maple syrup, berries, peanut butter or fruit.

NOTE: Make a big batch and store in the fridge for up to 5 - 7 days. When ready to eat, pop one in the toaster to reheat!