1 cup unsweetened almond milk
2 large eggs
1 ripe banana
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 dash salt
2 cups old-fashioned rolled oats
1. Place all of the ingredients into a blender and blend until smooth.
2. Heat oil in a nonstick skillet over medium-low heat.
3. Pour about 1/4 cup batter onto the skillet; cook for 2 to 3 minutes or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.
4. Serve with fresh berries