Bananen-Haferflocken-Pancakes (Banana Oat Pancakes)

In a blender or food processor, combine the rolled oats and blend until they resemble a coarse flour. Add the ripe banana, egg, milk, baking powder, and vanilla extract (if using). Blend until smooth. The batter should be thick but pourable; add a splash more milk if needed.

Heat a non-stick frying pan over medium heat and add a small amount of coconut oil or butter. Pour about 1/4 cup of batter per pancake onto the hot pan. You should get 2-3 pancakes per batch.

Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Flip carefully and cook the other side until done. Repeat with the remaining batter.

Stack the cooked banana oat pancakes on plates. Drizzle generously with maple syrup or honey, and top with fresh berries. Serve immediately for a healthy and naturally sweet breakfast.