If you like banana bread and you like pancakes, I think you would love this recipe. This comes from Sarah Britton and her site, mynewroots. She continues to inspire me with subtle modifications of recipes I have been using for years.

Dry Ingredients:

1/3 cup walnuts
2/3 cup rolled oats
1 tsp baking soda
pinch of salt

Wet Ingredients:

1 very ripe banana
1 tsp vanilla extract
1 tsp olive oil
2/3 cup nut milk
2 tsp maple syrup

Toppings:

maple syrup
1 banana sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (treat yourself)

Directions:

1. In a food processor, pulse walnuts until they resemble a sand-textured power. Do not over process or you will end up with walnut-butter. Remove walnut flour, add the oats, and pulse until you get a shaggy flour. Place walnut and oat flours in a large bowl. Add baking soda and sea salt and stir to combine.

2. Add all wet ingredients to the food processor and blend to combine.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let the batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil in a skillet and drop in 3 large spoonfuls of batter. Spread lightly with the back of the spoon to even out the batter. Turn the heat down to low. Let cook on the underside until the top is opaque, which will take more time than a regular pancake. check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crisp and brown (the middle can be a little moist).

5. Put the pancake on a baking sheet in a warm oven, and cover with some foil while you make more. This will also give them time to firm up a little in the middle. Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate.

This is perfect for a time crunched person.  They only take a couple of minutes to make at night before bed.  When you mix together rolled oats, chia seeds, and almond milk, the chia seeds absorb the milk and the oats soften creating an effortless chilled porridge.  Place it in the fridge at night and forget about it until morning.  Feel free to change up the fruit as you like.  

This recipe came out The Oh She Glows Cookbook by Angela Liddon.   

Ingredients:
1 cup gluten free rolled oats
1 1/2 cups almond milk
1/4 cup chia seeds
1 large banana, mashed
1/2 teaspoon ground cinnamon

1. In a small bowl, whisk together the oats, almond milk, chia seeds, banana, and cinnamon.  Cover and refrigerate overnight to thicken.

2. In the morning, stir the oat mixture to combine.  Serve in the in a jar or parfait dish, alternating layers of fresh fruit, granola, hemp seeds, and even a drizzle of honey if you like.

3.  Enjoy an incredibly simple cold porridge.

Tip 1:  If the oats have a runny consistency even after they soak, simply stir in 1 tablespoon of chia seeds and place the mixture back in the fridge until it has thickened up.  If it is too thick, simply add a little milk and stir to combine.  

Tip 2: If you want to boost the protein, stir in some good tasting protein powder.