Banana Oatmeal Pancakes with Cinnamon Maple Syrup

Place 1 cup of rolled oats in a blender and pulse until they reach a flour-like consistency.

Add 2 medium ripe bananas, 2 large eggs, 1/4 cup milk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to the blender.

Blend on medium speed until the mixture is smooth and well combined, about 30-45 seconds. If the batter seems too thick, add 1-2 tablespoons more milk.

Let the batter rest for 10 minutes to allow the oats to absorb some of the liquid, which helps create a better texture.

While the batter rests, prepare the cinnamon maple syrup by combining 1/3 cup maple syrup with 1/2 teaspoon ground cinnamon in a small saucepan.

Heat the syrup mixture over low heat for 3-5 minutes, stirring occasionally. Remove from heat and add 1 tablespoon butter, stirring until melted. Set aside.

Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or oil.

Pour about 1/4 cup of batter for each pancake onto the heated surface.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more cooking spray as needed.

Serve the pancakes warm, topped with the cinnamon maple syrup and optional toppings like chopped walnuts or fresh berries.