Fluffy Banana Oat Pancakes

Peel and mash the banana until mostly smooth (some small lumps are fine). Crack eggs into a blender or food processor.

Add rolled oats, mashed banana, milk, honey, vanilla extract, and salt to the blender. Blend on medium speed for 30–45 seconds until smooth and frothy.

Pour the batter into a bowl. Sprinkle baking powder over the top and fold gently with a spatula 8–10 times until just combined (do not overmix; small lumps are okay).

If using add-ins (blueberries, nuts, seeds, chocolate chips), fold them in gently now.

Heat a griddle or large non-stick skillet over medium-low heat. Add 1 tbsp of coconut oil or butter and allow it to melt and coat the surface evenly.

Once the griddle is hot (a drop of water should sizzle gently), pour batter in 1/4-cup portions, spacing them about 2 inches apart.

Cook for 2–3 minutes until the bottom is golden and the edges look set; bubbles may form on top. Flip carefully with a spatula.

Cook the second side for 1–2 minutes until golden brown. Transfer to a plate and keep warm. Repeat with remaining batter, adding more oil/butter as needed.

Stack warm pancakes on serving plates. Top with Greek yogurt, fresh fruit, a drizzle of honey or maple syrup, and any other desired toppings. Serve immediately.