Ingredients:

2 medium ripe bananas (best when they have lots of brown spots)

2 eggs

1/2 cup unsweetened almond milk

1 teaspoon vanilla extract

1 ½ cups old-ashioned rolled oats, gluten free if desired

2 teaspoons baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

Olive oil, for cooking

Method:

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.

2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each flapjack and cook for 2-4 minutes until flapjacks slightly puff up and you see a few bubbles along the edges.

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3. Flip flapjacks and cook until golden brown on underside. If you find that the flapjacks are browning too quickly then you need to lower the heat. Start on medium heat, then decrease to medium low later so that the flapjacks don't burn. If at any point your griddle starts smoking, it means your pan is too hot.

4. Wipe skillet clean and repeat with more oil and remaining batter. Serve warm.