Quick and simple banana-oat pancakes that happen to be vegan and gluten-free

I made these super quick and easy pancakes using ingredients I got for free. A local organization gave us some basic food packages that contained bags of oats, bags of rice, bags of dried beans, canned tomatoes, frozen fruit, frozen vegetables. (The frozen fruits and vegetables were huge bags with no brand name on them and appeared to be foodservice surplus). So, yeah, these were quite similar ingredients to what WIC gives, so I'm going to tag this as WIC as well, even though we don't currently get WIC.

As usual, I didn't really use a recipe, but I can reconstruct what I did. I put about 1-1/2 cups rolled oats and one frozen overripe banana (thawed first) in a large pitcher, added about a teaspoon of baking powder, then added almond milk a bit at a time until it was the right consistency to pour for pancakes. I mixed it with a stick blender. This is important; if you don't use either a stick blender or jar blender, which makes your oats the consistency of course oat flour, you will end up with something edible, but it will be more like oatmeal cookies with whole rolled oat pieces and it won't puff up and be chewy in the same way that this is.

For syrup/compote/whatever, I microwaved frozen blueberries and sugar for one minute, stirred it, then put it in for another minute. It was boiling by the end of the two minutes. You can do the same on the stovetop. I didn't measure the sugar; you don't need to, and can just do it to your preferred sweetness and consistency. You can also add spices if you like. This technique will work without sugar, though it will be a thinner mixture if you don't use any. Regardless of amount of sugar, blueberries don't have enough pectin in them to gel into a spoonable jam-type mixture, so you won't get anything much thicker than what is shown here. (And I realize I should have used a plate that isn't the same color as blueberries so it's clearer what it looks like, but I was mostly focused on making breakfast, with blogging as an afterthought.) If you wanted this jam-type texture, you would either need to add store-bought pectin, or use half cranberries and half blueberries.