3 cups gluten-free oats
2 cups water
½ teaspoon cinnamon
1-inch piece vanilla bean, seeds extracted
1 tablespoon virgin coconut oil
Whipped coconut cream
Runamok maple syrup and berries for topping
Mix oats, water, bananas, cinnamon, and vanilla together in a blender until it reaches a smooth consistency. Heat some of the coconut oil in a large skillet over medium heat. Flip pancakes when the edges begin to darken and it can be lifted easily. When lightly browned on the second side remove pancakes from the skillet. Continue cooking until all of the batter is used, adding coconut oil and turning down the heat as needed. Serve immediately with maple syrup. Optionally you may top with coconut whipped cream and berries.