Finely grind the oats into a ‘flour’ consistency. I use a food processor and grind them up for about 30 seconds or until it resembles the fine texture of flour.

I buy the Old Fashioned Rolled Oats.

I recommend doing this step if you do not own a high-speed blender.

Add the oats, banana, baking powder, salt, almond milk and vanilla to a blender and blend on high until the batter is lump free and smooth.

I am a huge fan of almond milk and use it for my coffee, cooking and baking!

Of course you can use any type of milk in this recipe but to keep this a clean eat, use a dairy free milk.

Though baking powder and vanilla extract are not necessary in this recipe it does make a big difference.

Your pancakes will rise and get fluffy due to the baking powder, watch them rise once you flip them!

Vanilla extract adds another layer of sweetness.

Heat up a non-stick pan with 1 teaspoon of coconut oil on medium-high heat.

Once the oil is hot turn it down to medium and add the batter.

I use a ¼ cup measuring cup to pour the batter into the pan to ensure the pancakes are equal in size.

Make the pancakes like you would usually, once you see a few bubbles forming on the top, it is time to flip them then allow them to cook for another 2-3 minutes or until golden brown.

Keep the heat on medium to not burn the pancakes.

Serve up the pancakes with some berries and real maple syrup.