In a blender combine oats, 1 banana, oat milk, vanilla extract, baking powder and salt. Blend it almost smooth but a little course.
Spoon out the batter in a mixing bowl. Slice the leftover 1 banana and fold it in the batter.
Heat a nonstick griddle or a pan. You may grease it slightly with a cooking spray if desired. Or if you have a good quality nonstick pan then you may not have to grease it at all.
Pour about ¼ cup of the batter at its center and cook it at medium flame until the net/bubble forms at its top and the sides dry up. With the help of a flat spatula gently release its bottom and flip it over to the other side. Cook again until the bottom is golden brown.
Take it out on a plate. Repeat step 4 for the rest of the batter.
Stack the pancakes and garnish and enjoy!
Video
Notes
Variation –
Along with banana slices you may fold in ¼ cup of dairy free chocolate chips and then make the pancakes for kids.
Make the pancakes as explained above. Then, melt dairy free chocolate chips in the microwave and drizzle it over the pancakes.
Do not add banana slices in the batter. Pour ¼ cup of the batter on the warm pan/griddle. Half way through when it starts to cook top it with few banana slices. Gently, flip it over to the other side and cook for few minutes or until golden brown in color. Gently release it from the bottom and flip it on the plate to serve banana upside down pancakes.
This recipe makes 8 pancakes and the serving size is 2 pancakes per person.
The leftovers can be refrigerated in an air tight container for about 4-5 days. Warm it up nicely in the microwave. Garnish and serve.
The image for the right texture of the batter is shown above in the post along with the other step wise images.