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.

The kiddies and I are enjoying fun breakfasts on the weekend.  One favorite is pancakes and strawberries!  This a great easy recipe and they taste great!

Oatmeal Pancakes

1 1/2 cups rolled oats
2 cups milk
2 eggs
1 tsp vanilla
2 Tbs brown sugar or maple syrup
1/4 cup canola oil
1/2 tsp salt
1/2 flour
1/4 tsp nutmeg
1/2 tsp baking soda

1. Stir the oats and milk together and let stand for 20 minutes.

2. Beat the eggs with the vanilla, sugar, and oil, then stir in the soaked oats.

3. Combine the dry ingredients and add them to the oat mixture as well.

4. For each pancake, drop 1/4 cup of batter onto a heated griddle or skillet and cook over a medium-low heat until the tops are covered with holes.  Turn the cakes over and cook on the second side.  Because of the moisture in this batter, the cakes need to cook slowly, but turn them only once.

5. These can be served with strawberries, maple syrup, apple sauce, or maybe even sauteed apples and thick yogurt. Your choice!  Enjoy!