These pancakes are sweetened with banana, kissed with cinnamon, and happen to be gluten-free. Plus, the batter comes together in minutes! Here's how to make them.
Use a food processor or blender to grind old-fashioned rolled oats into flour, about 1 minute.
Add bananas to the ground oats and purée until mostly smooth, 15 to 30 seconds.
Add remaining oats, milk, eggs, baking powder, vanilla extract, cinnamon, and salt. Blend until just combined, 15 to 30 seconds.
Melt butter in nonstick pan and drop in batter. Cook until bubbles appear on surface, then flip pancakes, about 3 minutes per side.