Banana Oatmeal Pancakes

Good morning everyone! I hope you are having a great day so far. If not, these pancakes will definitely cheer you up!

These Banana Oatmeal Pancakes are easy to make, and they are so delicious! Fun fact, they are only sweetened with bananas, so you don't have to worry about any added, unnecessary sugar.

This recipe came from one of my favorite cook books, "Run Fast. Cook Fast. Eat Slow." by Shalane Flanagan and Elyse Kopecky.

If you make these healthy banana oatmeal pancakes, be sure to leave me a comment and star rating below. Your feedback is so helpful, and it always brightens my day!

INGREDIENTS:

• 1 1/3 cups oat flour

• 1/2 cup all-purpose flour

• 2 tsp baking powder

• 1/4 tsp fine sea salt

• 1 cup milk of choice (I use unsweetened vanilla almond milk)

• 2 mashed, ripe bananas

• 2 eggs

• 2 tbsp butter or virgin coconut oil, melted, plus more for frying

• 1 tsp vanilla

• maple syrup, for topping

INSTRUCTIONS:

1. In a large mixing bowl, combine the flours, baking powder, and salt.

2. In a separate bowl, whisk together the milk, bananas, eggs, melted better or coconut oil, and vanilla.

3. Add the wet ingredients to the dry and stir just until combined. Let the battery rest for 15 minutes.

4. Heat a large skillet over medium heat. Add about 1 tbsp of the butter or coconut oil to the pan and swirl to coat. Spool the batter into the pan. Cook until bubbles begin to form in the center of the pancakes, about 3 minutes. Flip the cakes and cook until well browned, about 3 minutes.

5. Top with more butter and maple syrup.

6. Store leftover batter covered in the fridge for up to 3 days or store leftover cooked pancakes in a zipper bag in the freezer between layers of parchment paper. Pop in the toast to reheat.

NUTRITION (makes 15 3-inch pancakes)

• Serving Size: 1 pancakes

• Calories: 99

• Sugar: 2.3g

• Sodium: 293mg

• Fat: 3.1g

• Carbohydrates: 15.g

• Fiber: 1.7g

• Protein: 3.1g