Ingredients:
• 2 eggs
• 1 banana (ripe with spots on the skin)
• 1/4 cup maple syrup
• 2 tablespoons Wilson’s Extra Virgin Olive Oil
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 1 1/2 cups rolled oats (certified gluten-free, if needed)
• 2 teaspoons baking powder
Method:
In a blender, combine all your liquid ingredients the eggs, banana, maple syrup, Wilson’s Extra Virgin Olive Oil, vanilla, and water. Once blended nicely add in the oats and baking powder, and blend until the batter is smooth. Stop and scrape down the sides, if needed.
Preheat a pan over medium-low heat, and grease it with Wilson’s Extra Virgin Olive Oil to prevent sticking. Pour roughly 1/4 to 1/3 cup of batter into the pan, and let it cook for 4-5 minutes, until the center starts to bubble. Be sure to keep the heat on the low-side, so that your pancake doesn’t start to burn before the center gets cooked through.
Flip the pancake and cook for another 3 to 4 minutes, until both sides are golden. Repeat this process with the remaining batter, until all 6 pancakes are cooked. (You can cook several at once if you use a griddle on your stove top.)
Serve warm, with fresh fruit and maple syrup, if desired. Leftover pancakes can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months.
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