Fluffy, gluten-free banana oat pancakes made entirely in the blender — no flour, no fuss, ready in 25 minutes. Naturally sweet from ripe bananas with a hint of cinnamon extract.
Place all of the ingredients (except the butter for cooking) into a blender. Blend on high for 90 seconds until smooth.
Heat 1 tablespoon of butter over medium heat in a large non-stick skillet or griddle. Working in batches, pour the batter directly from the blender onto the skillet to form pancakes. Cook for 3–4 minutes until bubbles form on the surface, then flip. Cook the second side for an additional 2–3 minutes until done. Continue until all the batter is used, adding more butter to the pan between batches.
Serve warm with butter, maple syrup, fresh strawberries, blueberries, or homemade strawberry compote.