• 1 cup rolled oats
• 1 tbsp ground flaxseed + 3 tbsp water (flax “egg”)
• 2 medium ripe bananas
• ½ cup milk of choice
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tbsp Natvia Brown Sweetener 
• 1 tbsp Natvia Gut Activation Sweetener  
• ½ tsp cinnamon (optional)
• Pinch of salt

1. Mix ground flaxseed with water and let sit 5–10 minutes until it becomes gelatinous.
2. In a blender, combine oats, bananas, milk, vanilla, cinnamon, salt, baking powder, and the flax mixture.
3. Blend until smooth and slightly thick but pourable. Let it sit for 5 minutes to thicken slightly.
4. Heat a non-stick pan or skillet over medium heat and lightly grease it with coconut oil or butter.
5. Pour about ¼ cup batter per pancake onto the pan.
6. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
7. Stack the pancakes and top with fruit, nut butter, maple syrup, or Biscoff spread.

Servings: 2–3 (about 6 pancakes)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes