2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free.
2 tsp baking powder
1/4 tsp fine salt
1 tsp cinnamon
2 large eggs
1/4 cup milk of choice (I used unsweetened almond milk)
1 cup mashed ripe banana sub unsweetened applesauce
2 tbsp maple syrup or honey
2 tbsp melted coconut oil or avocado oil plus more for cooking
1-2 handfuls baby spinach depending on how green you want them
Add oats, baking powder, salt, and cinnamon to a high-speed blender. Blend until oats become a fine powder. Pour into a medium bowl and set aside.
Combine spinach, banana, milk, oil, eggs, and syrup/honey in the blender. Blend until mixture is very smooth and well pureed.
Pour oat mixture into the blender. Blend until well combined and batter is smooth. If you do not have a high-speed blender,
Heat a skillet over medium-low heat and add a little oil. Once hot, portion out the pancake batter into the pan.
Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2 minutes. Flip and cook the other side for another 2 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
Enjoy warm with topping of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer