Banana-Oat Blender Pancakes

Ingredients

• 1½ cups rolled oats
• 2 ripe bananas (the spottier, the sweeter)
• 2 eggs
• ½ cup milk or oat milk
• 1 tsp baking powder
• 1 tsp vanilla + pinch of cinnamon + pinch of salt
• Butter, for the pan
• Maple syrup and berries, to serve

Method

1. Blend everything except the butter until smooth, about 30 seconds. Rest the batter 5 minutes — the oats drink up liquid and the baking powder wakes up. Skipping the rest is the number-one flat-pancake crime.
2. Heat a nonstick pan over medium and melt a little butter until it foams.
3. Pour ¼-cup rounds and cook until bubbles pierce the surface and the edges look set, 2–3 minutes. These are more delicate than flour pancakes — flip with commitment, not hesitation.
4. Cook 1–2 minutes more until golden and springy in the center.
5. Stack, butter, syrup, berries. The bananas did the sweetening; the syrup is just showing off.