Makes 6 medium-sized pancakes
1/2 cup rolled oats
1/4 cup almond meal
1 large ripe babana
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 scoop collagen protein powder (optional)
Place rolled oats in blender and blend into a flour consistency. Add remaining ingredients and blend until smooth.
Heat ghee, butter, or coconut oil in skillet. Pour 1/4 cup batter for each pancake. You can add sliced banana or berries if desired.
Cook about 2 minutes on first side, until golden brown, flip, and cook another minute or two.
Enjoy topped with fruit and shredded coconut.