Banana Oatmeal Pancakes

For breakfast this morning Pipkin and his little brother Pipsqueak whipped up this quick and easy batch of pancakes. These pancakes are made from scratch with staples from your pantry: rolled oats, flour, salt and baking soda. The addition of the bananas makes these pancakes really moist and surprisingly fluffy! This is also tasty with the addition of cocoa powder, but you can omit it and it will still be delicious.

These are fancy enough for a weekend brunch with friends, but why confine yourself to breakfast and brunch? These are perfect for dinner, too. Pancakes, anytime!

You can print the recipe by clicking here.

Banana Oatmeal Pancakes

Ingredients:
1 1/2 cups almond milk
1 cup rolled oats
2 bananas, roughly chopped
3 Tbsp unsweetened cocoa (optional)
1/2 cup all-purpose flour
1/2 tsp salt
1 Tbsp + 1 tsp baking powder

Toppings:
Maple Syrup
Bananas, sliced
Blueberries
Confectioners' sugar

Preparation:

In a food processor, puree the almond milk and rolled oats until smooth.

Add bananas, flour, cocoa, salt and baking powder, and pulse a few seconds more. (Don't overmix the batter!) Let batter rest for 10 minutes.

Meanwhile, heat a large nonstick skillet over medium heat. Mist with cooking spray or grease lightly with butter. Reduce heat to medium-low and add 1/4 cup scoops of batter onto the skillet. Cook until air bubbles appear and the underside is golden brown, about 4-5 minutes. Flip and cook another 4-5 minutes.

Top with sliced bananas, blueberries, confectioners' sugar or maple syrup.

Enjoy!

Yields: One dozen pancakes