Whole Wheat Banana Oatmeal Pancakes with Peanut Butter Maple Syrup:

{serves 8, makes 16 pancakes}


1 cup uncooked Rolled Oats

1 cup Whole Wheat Flour

3/4 cup All Purpose Flour

2 tablespoons Dark Brown Sugar

2 teaspoons Baking Powder

1/2 teaspoons Baking Soda

1/2 teaspoon Kosher Salt

1 whole Egg

2 cups Whole Milk

2 tablespoons Coconut Oil, plus more for griddle

3/4 teaspoon Real Vanilla Extract

1 Banana, coarsely mashed

for the syrup:

1/2 cup Real Maple Syrup

1/4 cup Smooth Peanut Butter


Place the rolled oats into a mini food processor or blender. Blend until the texture of coarse flour. In a large mixing bowl combine the ground oats, flours, brown sugar, salt, baking soda and powder. Set a side.

In a large liquid measuring cup or bowl; whisk together the egg, vanilla, coconut oil. Mash the banana and add that in as well. Combine the we ingredients into the dry and stir to combine. Let the batter sit for a few minutes while the griddle heats up.

Spread a little coconut oil over a hot griddle. Use a quarter cup to measure out pancake batter onto the preheated griddle. Flip once the bubble pop and no longer fill back in with batter. Keep warm and repeat with the rest of the batter.

Over low heat; combine the peanut butter with the maple syrup. Stir and keep warm until ready to use.