Ingredients

• •1 cup rolled oat - 100g
• •2 medium banana - 240g peeled
• •2 medium egg - room temperature

Instructions

1. 1.PREREQUISITE STEPS: Bring eggs to room temperature for fluffier pancakes. Use very ripe bananas for maximum sweetness.
2. 2.FOOD PREP: Add bananas, eggs, and rolled oats to blender or food processor. Blend until completely smooth, about 30-45 seconds.
3. 3.Let batter rest for 5 minutes to allow oats to absorb moisture and thicken slightly.
4. 4.Heat griddle or non-stick pan over medium heat with small amount of oil or butter.
5. 5.Drop 1-2 spoonfuls of batter per pancake onto hot griddle. Cook for 1-2 minutes until golden brown and bubbles form around edges.
6. 6.Flip carefully and cook additional 1-2 minutes until second side is golden brown.
7. 7.SERVING: Let pancakes cool to appropriate temperature. Serve whole or halved for toddler finger food practice.
8. 8.BATCH COOKING TIP: These pancakes freeze beautifully for quick breakfasts. Makes approximately 12 toddler portions (2 pancakes each). Store with parchment between layers.