Gluten/Sugar Free Oatmeal Banana Pancakes

This recipe was inspired by another that I saw on my friends's Facebook page last night thank you CV!).  Tyc had a big exam this morning and I wanted to get up and make him a power breakfast; something to fuel his brain and body to ensure great performance :).  The original recipe called for only banana and eggs!  I will definitely try that one day when I am on my own, but I had the feeling Tyc would want something a little more substantial.  They turned out great!  And I cannot express to you how quick and easy it was.  These are just about as quick as a piece of toast with banana and peanut butter (me and Tiff's fave), and definitely faster than an omlette.  I think you could probably add a lot of other things to them to bulk them up: coconut, almonds, blueberries, raspberries, apple, cinnamon etc.  Just experiment and let me know what you come up with!  I think these will be a staple in our home from now on :)

Ingredients:
1 large ripe banana
2 large eggs
3/4 sup cup gluten free oats (mine has a variety of seeds such as flax and chia mixed in with it and the crunch and texture from it is amazing)
1/3 cup almond milk (or whatever milk you prefer)
1 tbsp oil (I used grapeseed because it is really light and well....I'm obsessed with it right now!)

Add your oats to a food processor or blender and blend for about 15 seconds on high.  Pour oats into mixing bowl.  Next, add your eggs, milk and banana to the blender.  Blend until well combined and slightly frothy, and then pour banana mixture into oat mixture.  Stir until combined.  Because these are flour free, they tend to be a bit on the watery side.  I would suggest letting the batter sit for 15-20 minutes in order to give the oats some time to absorb a little of the liquid.  Once it has reached a thicker consistency, heat the oil in a non-stick frying pan (or griddle, which ever is easy and/or available).  Once the pan is hot, slowly laddle the batter into the pan in about 3-3 1/2 inch rounds and wait until the top begins to bubble.  Once you see the tiny bubble start to form on the surface of the pancake, quickly flip them over to avoid burning the bottoms (the bubble trick is the key to all good pancakes BTW!).  The egg and sugar from the banana means they cook really quickly so you need to keep your eye on them.  Cook on the other side for approximately 1 minute, plate and voila! I used a little bit of honey on mine which was YUMMO!!!  I think homemade jam would also be amazing or even a little Greek yogurt.  I hope you all enjoy, I am super excited to share this new breakfast revolution with you all!