Ingredients:

  • 2 medium overripe bananas (approx. 225g)
  • 2 large eggs (100g)
  • 1/2 cup rolled oats (45g)

Instructions:

  1. Mash the bananas in a mixing bowl using a fork until they reach a smooth, velvety consistency.
  2. Whisk in the eggs one at a time until fully emulsified.
  3. Fold in the rolled oats, stirring until the batter is homogenous, and let the mixture sit for 2 minutes to allow the oats to hydrate.
  4. Heat a non-stick skillet over medium-low heat.
  5. Pour roughly 2 tablespoons of batter per pancake. Cook until small bubbles form on the surface and the edges look set (about 3 minutes).
  6. Flip carefully and cook for another 2 minutes until the bottom is mahogany-colored.