Ingredients
- 1/2 cup sold fashioned rolled oatsor quick oats; do not use steel-cut oats or instant oats (opt for gluten free oats, if needed)
- 1/4 cup smashed banana(about 2 very large bananas)
- 1/4 cup nonfat plain Greek yogurtplus 2 tablespoon s
- 1/4 cup nonfat milkplus 2 tablespoon s (or substitute milk of choice)
- large eggs
- tablespoon honey
- 1/2 teaspoon sbaking powder(I recommendaluminum free)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- Optional for serving: maple syrupbutter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love
Instructions
- If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
- Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
- Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
- Heat a griddle or skillet over medium low.
- Brush lightly with olive oil or melt a little butter in the pan.
- Pour ¼ cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top).
- Flip and continue to cook for 1 to 2 additional minutes.
- Repeat with the remaining batter, adding a little more oil to the pan between batches as needed.
- Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired.
- Serve warm with desired toppings.
