• Before you start, weigh the peeled ripe banana if you can. It's important to use the same amount, or the batter can be too dry or too wet.
• In a high-speed blender, add rolled oats, almond milk, ripe banana, and protein powder.
• Blend until smooth. The batter should be quite thick. If too runny, add 1-2 tablespoons more oats and blend to incorporate. If too dry and the blade can't process the ingredients, add 1-2 tablespoons of almond milk.
• Stir in any of the optional ingredients for a boost of flavor.
• Warm a pancake griddle over medium-high heat. Slightly grease the griddle with coconut oil and scoop out 3 tablespoons of batter per pancake.
• Cook for 2-3 minutes on one side until it has set and starts to dry out.
• Flip on the other side and cook for an extra 1-2 minutes until cooked through.
• Cool on a cooling rack while cooking the remaining batter.
• Serve with banana slices, pecans, berries, and a drizzle of maple syrup.

Storage

• Store in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before.