These banana and oatmeal pancakes are so amazing~ They are light and fluffy and even better...they are low fodmap and gluten free!
Add all the ingredients into your blender. Add 1 whole egg and 1 egg white. I find this makes the pancakes fluffier than using 2 whole eggs.
Blend it all together for 45-60 seconds.
Let it sit for about 4-5 minutes while your skillet or griddle heats up.
This time is important because it allows the batter to thicken up.
Apply nonstick spray to the griddle. Pour 3-4 4 inch pancakes.
Once the pancake starts bubbling at the top and the bottom looks cooked, flip the pancakes and let them cook another minute or 2.
I love to add cream cheese, defrosted raspberries, and a tbsp of maple syrup.
These are also amazing with a couple chocolate chips baked into them.
Save any leftovers in a baggie in the fridge. You can easily toast them in the toaster and eat them that way!