Pulse oats in a blender of food processor until they are ground but not powdery.

Add egg and egg whites to a bowl and beat/whisk.

Add oats, mashed banana, vanilla and baking powder, stirring to combine.

Gently stir in ½ cup of blueberries.

Spray a griddle or pan with nonstick spray (I used coconut oil spray) and heat on medium.

Use 1/4 cup as a measure to scoop batter and pour pancakes into pan.

Cook bottom until golden brown and very carefully flip over, cooking until set and golden. Be patient!

If you want to freeze them, let cool first , then wrap in parchment paper and place in a freezer zipper bag.

To reheat, try microwaving 30 seconds at a time, flipping as needed. Avoid overheating!