Vegan Banana Oatmeal Blender Pancakes

2 servings

⅓ cups oat flour , gluten-free if needed

⅕ cup almond flour , finely ground is best

½ tablespoons potato starch

¼ tablespoon baking powder

⅕ teaspoon sea salt

⅕ cup mashed ripe banana , the riper it is the sweeter these will be (see note)

⅕ cup cashew/almond milk , or dairy free milk of choice

⅕ cup maple syrup

¼ tablespoon apple cider vinegar

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Place all ingredients into a blender (can also use a food processor) and blend until everything is mixed and the batter is nice and smooth. Don’t over blend.
Allow the batter to sit a bit while you clean up. This gives the baking powder time to react. 15 minutes is ideal but even 5 will help. Your last pancakes will be fluffier than your first, depending on how long you let it sit.
Pour a large spoonful of batter on a hot griddle or pan for each pancake. Smooth out the tops. You should be using medium low heat.
Cook for 3-4 minutes on each side. Different pans cook differently so check and see if they need longer. If the pancake does not come off easily, it isn’t done yet.
Allow to cool a bit to let the texture to set. Serve with your favorite toppings!