Banana Oat Pancakes with Walnuts

Add the 2 cups of rolled oats to a blender. Pulse until finely ground like flour, but not clumping together.
Then add the 2 whole bananas, 1 egg, 1 cup oat milk, 1/2 tsp vanilla extract, 1 tbsp maple syrup, 2 tsp baking powder, pinch of salt and 1/2 tsp of ground cinnamon to the blender. Blend for about 30 seconds or until smooth.

Add 1/2 cup of chopped walnuts to blender and pulse until walnuts are finely chopped, but not completely smooth.

Heat a griddle or frying pan to medium low heat. Spray pan with non stick spray, or add a tsp of unsalted butter to the pan. Using a 1/4 cup measuring cup, scoop out the batter into the pan. Once golden brown on the bottom flip and continue cooking on opposite side until golden brown.

If freezing, spread pancakes in an even layer on a cookie sheet that has been lined with parchment paper. Freeze for 1–2 hours and then place into glass container or freezer bag with a layer of parchment paper between each pancake so that they don’t stick together. To reheat, pull directly from freezer and heat in microwave for 90 seconds, or put directly into toaster.