Serve up a balanced mix of complex carbs and protein with these delicious Banana Oatmeal Pancakes.
- Ripe bananas - Whole wheat flour - Rolled oats - Baking powder - Cinnamon - Eggs
- Milk - Vanilla extract - Butter
Mash the bananas until smooth. Add bananas to a bowl with the rest of the ingredients except the butter. Gently stir together.
Warm a nonstick or cast-iron skillet over medium heat and melt a small bit of butter in the pan.
Drop ¼ cupfuls of batter onto the pan and spread out thinly to about 1/4-½ inch think. Cook for about 3 minutes or until you see bubbles on the surface on the pancake. Flip and cook for an additional 2-3 minutes.
Continue to cook the rest of the batter. Serve warm with Caramelized Bananas, maple syrup, yogurt, nut butter, or any toppings you like.
Let pancakes cool and store for up to 3 days in the fridge in an airtight container or freeze up to 3 months in a zip-top freezer bag.