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2 medium ripe bananas (best when they have lots of brown spots)
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2 eggs
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1/2 cup unsweetened almond milk
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1 teaspoon vanilla extract
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1 ½ cups old fashioned rolled oats, gluten free if desired
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2 teaspoons baking powder
- 1 to 1 1/2 teaspoon Cultivate Tea & Spice Pumpkin Pie Spice
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¼ teaspoon salt
- Olive oil, for cooking
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While your pan is heating, add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
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Lightly coat a griddle with coconut oil or butter and place over medium heat. Once pan is hot, pour about 1/8 batter for each pancake and cook 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
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Flip cakes and cook until golden brown on underside.
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Wipe skillet clean and repeat with more oil and remaining batter. Makes 8 pancakes total. Serves 4 people 2 pancakes each.
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