Instructions

1. Begin by gathering all your ingredients: 1 cup of gluten-free oats, 1 ripe banana, 2 large eggs, 1 teaspoon of baking powder, 1/2 cup of milk (dairy or non-dairy), and 1 tablespoon of honey if you prefer added sweetness.
2. In a blender, combine the gluten-free oats, banana, eggs, baking powder, and milk. If you are using honey, add it to the mixture as well.
3. Blend the ingredients on high speed until the mixture is smooth and well combined. This should take about 30 seconds to 1 minute. Scrape down the sides of the blender if necessary to ensure everything is mixed evenly.
4. Once the batter is smooth, let it sit for a few minutes to thicken slightly. This will help the pancakes hold their shape better when cooking.
5. While the batter is resting, heat a non-stick skillet or griddle over medium heat. You can add a small amount of oil or cooking spray to prevent sticking if desired.
6. Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Be careful not to overcrowd the pan; cook in batches if necessary.
7. Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancakes using a spatula.
8. Cook for an additional 2-3 minutes on the other side, until golden brown and cooked through. You can adjust the heat as needed to prevent burning.
9. Once cooked, transfer the pancakes to a plate and keep them warm while you repeat the process with the remaining batter.
10. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, yogurt, or additional honey, if desired.