Ingredients:

• Rolled Oats (Non-Instant): 1 cup
• Milk: ¾ cup (or dairy-free alternative like almond or oat milk)
• Egg: 1 large (or a flax egg for a vegan option: 1 tablespoon flaxseed meal + 2.5 tablespoons water)
• Banana: 1 medium, mashed (or 2 tablespoons applesauce for sweetness)
• Baking Powder: 1 teaspoon
• Vanilla Extract: ½ teaspoon (optional)
• Cinnamon Powder: ½ teaspoon
• Salt: a pinch
• Oil or Butter: for greasing the pan

Instructions:

1. Blend the Oats:

1. Place the rolled oats in a blender or food processor and pulse until they turn into a fine flour-like consistency.

2. Mix the Batter:

1. In a bowl, combine the oat flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the milk, egg (or flax egg), mashed banana, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Let the batter rest for 5 minutes to thicken.

3. Cook the Pancakes:

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
2. Pour ¼ cup of batter onto the skillet for each pancake.
3. Cook until bubbles appear on the surface and the edges are set (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.

4. Serve:

1. Stack the pancakes on a plate and drizzle with honey, maple syrup, or your favorite topping.
2. Add fresh fruits like berries, banana slices, or a sprinkle of nuts for extra flavor.

Why It’s Safe for Everyone:

• Gluten-free (if certified gluten-free oats are used).
• Can be made vegan by using a flax egg and plant-based milk.
• Naturally sweetened with banana, making it suitable for most dietary preferences.

Enjoy these fluffy, wholesome oat pancakes as a crowd-pleasing breakfast or snack!