Ingredients
- 1 cup quick oat
- ½ cup of oat milk or almond milk
- 1 mashed banana
- 1 egg
- 2 TBSP of chia seeds
- 2TBSP of flaxseeds (optional)
- 1 TBSP of butter
- ¼ tsp of ground cinnamon
- ¼ tsp of salt
Instructions
- Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Meanwhile, melt 1 tablespoon unsalted butter and set it aside to cool.
- Add the butter, 1 egg, and to the oats, and whisk to combine. Add mashed banana and 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon, if desired, and whisk until just combined; do not overmix. Let stand for 5 minutes more. Meanwhile, heat a large cast iron or nonstick skillet over medium-high heat.
- Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, about 3 minutes. Flip the pancakes and cook until the other side is golden-brown, 2 to 3 minutes more.