BLW Banana Pancakes in 13 Minutes

Instructions:

1. Mash the overripe banana in a medium bowl using a fork until it reaches a velvety, lump-free consistency.
2. Whisk in the egg until fully incorporated, then fold in the oat flour and cinnamon.
3. Let the batter sit for 2 minutes to allow the oats to hydrate.
4. Heat your skillet over medium-low heat and melt the butter, swirling to coat the surface.
5. Spoon approximately 2 tablespoons (30ml) of batter per pancake onto the pan and slightly flatten them into discs using the back of the spoon.
6. Cook for 2-3 minutes on the first side until the edges look matte and small bubbles form on the surface.
7. Flip gently and cook for another 1-2 minutes until both sides are mahogany-colored and the center feels springy.