Simple gluten free banana pancakes
Place the oats, quinoa flakes, baking powder and salt in a blender.
Pulse a few times until it resembles flour.
Add the banana, the egg, the almond milk and the vanilla extract, and blend until smooth. Pulse in the peanut butter or tahini.
Let the batter sit for 3 - 5 minutes to thicken slightly the mixture.
Heat and grease a pan over medium-low heat. Pour the pancake batter directly from the blender to form the pancakes
Cook the pancakes until bubbles start to form on the top, around 2 - 3 minutes.
Flip and cook for another 1 - 2 minutes.
Repeat until no batter remains.
Can be served with real maple sirup or a mashed ripe banana with a dash of lemon juice.