Banana Oat Pancakes Breakfast

Makes about 10 pancakes (10 servings)

These satisfying pancakes contain generous amounts of heart-healthy oats. They are delicious when served with fresh orange slices or other fruit, or a bit of real maple syrup. You can purchase oat flour at natural food stores and in some supermarkets, or you can make your own by grinding rolled oats in a food processor or blender.

1 cup oat flour
¹/₄ cup whole-wheat pastry flour
¹/₂ teaspoon baking soda
¹/₈ teaspoon salt
1 ripe banana, mashed (about 1/2 cup)
1 cup soy- or other non-dairy milk
1 ¹/₂ teaspoons vinegar (such as apple cider vinegar)
1 tablespoon maple syrup
¹/₄ cup chopped walnuts (optional)

In a small mixing bowl, combine flours, baking soda, and salt. Stir to mix.

In a larger mixing bowl, combine banana, non-dairy milk, vinegar, syrup, and walnuts, if using. Mix thoroughly. Add the flour mixture and stir just enough to mix.

Heat a large non-stick skillet. Pour small amounts of batter onto skillet and cook until tops bubble and edges are dry. Flip and cook second side for about 1 minute, until golden brown. Serve immediately.

Stored in a covered container in the refrigerator, leftover Banana Oat Pancakes will keep for up to 2 days.

Per serving