Oatmeal Chocolate Chip Banana Pancakes

• 2 Medium Ripe Bananas, Cut Into Chunks
• 3/4 cups Unsweetened Vanilla Almond Milk
• 1 cup Old-fashioned Rolled Oats (gluten-free If Desired)
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 Tablespoons (Heaping) Chocolate Chips, Vegan If You Prefer

1. In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, about 1 minute. Set aside to thicken up. After a few minutes, check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of almond milk and blend again.
2. Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray.
3. Top with peanut butter, maple syrup, fruit, or chocolate chips.

bananas, ube, oats, baking powder, ubc, chocolate chips

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/oatmeal-chocolate-chip-banana-pancakes/ (may not work)