2largeeggs*See "Dairy Free and Vegan Options" section above in post.
1teaspoon vanilla extract
1cupsmashed banana*from about 2 medium overripe bananas
1cupwhole milk*See "Dairy Free and Vegan Options" section above in post.
1teaspoonlemon juice*or white vinegar
Measure milk and add 1 teaspoon of lemon juice or white vinegar. Stir well and let sit at room temperature while preparing other ingredients.
In a medium sized mixing bowl add ground oats, salt and baking powder. Stir well.
Peel bananas and add to a small mixing bowl. Using a fork mash bananas. Add to oat mixture.
In the same bowl used for the bananas add 2 large eggs and vanilla. Whisk well.
Add eggs along with milk to the oats bowl. Stir well.
Heat a frying pan over medium-low heat and add a small amount of oil to pan. Using 1/3 cup measuring cup pour batter onto heated surface. See Note #4 below.
Cook pancakes watching for a slight rise, a small amount of bubbles to form and edges turning golden brown on underneath side (about 1 1/2- 2 minutes per side). Flip and continue cooking until pancake becomes golden brown on opposite side. Repeat with remaining batter.
Recipe NotesNote #1- If using Maldon's Sea Salt Flakes for this recipe use a small mortar and pestle to crush the flakes.Note #2- If the pancake batter is too thick slowly add 1 tablespoon of additional milk at a time until the correct consistency is reached.Note #3- If the pancake batter is to thin add in 1-2 additional tablespoons of oat flour and stir. Repeat this until you reach a consistency that slowly pours off of the scoop. Note #4- The addittion of banana causes the cooking time to increase. Because of this it is important to cook the pancakes on a medium-medium/low heat. If at anytime the pancakes are cooking too quickly or too slowly, simply raise or lower the heat slightly as necessary.