I make these pancakes all of the time for Tristan as I can throw them in the fridge + just pop them in the toaster for breakfasts. I love serving them topped with nut butter + a little house made hazelnut spread (I use the Deliciously Ella recipe).

Makes about 5-7 small pancakes

• 1 ripe banana
• ½ cup rolled oats
• ¼ cup nut milk
• 2 tablespoons of maple syrup
• Dash of cinnamon 
• Pinch of sea salt 

Blend all of the ingredients above until smooth. About 15 seconds. Cook on medium heat until both sides are brown. About two-three minutes on each side on a hot flattop or nonstick pan. I like to use a small ice cream scoop for portion control. Top with fruit, your favorite nut butter +/or chocolate hazelnut spread!