Ingredients:

• 1 ripe banana (mashed)

• ½ cup gluten-free rolled oats

• ½ cup unsweetened almond milk

• ½ tsp cinnamon

• ½ tsp baking powder

• 1 tsp flaxseed meal (optional for extra fiber)

• 1 tsp coconut oil (for cooking)

Instructions:

1. Blend all ingredients (except coconut oil) until smooth.

2. Heat a pan with coconut oil over medium heat.

3. Pour small amounts of batter into the pan, cooking for 2–3 minutes per side.

4. Serve with fresh berries or a drizzle of maple syrup.

Nutritional Facts (per serving, 3 small pancakes):

• Calories: 260

• Protein: 7g

• Carbs: 45g

• Fiber: 7g

• Fat: 6g