4 cups rolled oats 2 bananas 2 tablespoons oil (I took rapeseed) 2 cups milk plant (I took 50/50 almond milk and oat milk) a dash of agave syrup (or other sweetening) 1 dash of vanilla extract (optional) 1 pinch of cardamom (optional) a pinch of salt
Directions: 1. Set the oven at 200 degrees. 2. Mix all ingredients with a hand blender. 3. Place the pancake batter into molds and bake until they solidify. About 20 minutes.