1 large, very ripe banana
1/2 cup rolled oats
3 free range eggs
1/2 tsp cinnamon
1/2 tsp vanilla extract (optional)
Preheat a frying pan over medium heat and coat it with cooking spray or oil. (Make sure its very hot before you start cooking your pancakes.)
Add all the ingredients into a blender in the order listed and blend until everything has completely combined and the minute turns a yellow, creamy colour.
Using a ladle or measuring cup, pour the batter onto your hot frying pan until desired size of pancakes is reached. If your pan is big enough, cook multiple pancakes at a time.
Cook the pancakes until small bubbles start to form and the edges look dry, or you can lightly lift it to see if the underside is cooked, about 1 minute. Use a spatula to flip the pancakes when ready and cook until the opposite side is lightly brown/golden. Repeat this process with the remaining batter, and make sure you re grease (spray or oil) your pan after each batch.
Remove from heat and serve with your favourite toppings.
Toppings in the photo above are; fresh ricotta, kiwi fruit, dragon fruit, passionfruit, strawberries, and maple bananas.
** To make maple bananas, slice banana down the centre, and place in a hot frying pan with maple syrup. Cook until lightly brown and bubbling around the edges. Flip once over for about 10 seconds before taking out of the pan.