Banana Oat Pancakes

I made these pancakes one morning while listening to Banana Pancakes by Jack Johnson. They are the right amount of sweet, and while they aren't the fluffiest of pancakes, they are not super dense either. They were delicious, filling, and they satisfied my pancake desire! Leave out the maple syrup for a lower sugar option, change the toppings, use whole wheat flour instead of oat, the options are endless to customize these healthy pancakes!

Servings: 2 (8 mini pancakes each)
Prep/Total Time: 30 minutes

Ingredients

• 1 banana, mashed
• 1 Tbsp coconut oil, melted
• 1 Tbsp lemon juice
• 1 tsp maple syrup
• 1 egg
• 1/4 cup unsweetened pea milk (or your milk preference)
• 1/2 cup oat flour
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

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Directions

1. In a small bowl, stir together the mashed bananas, coconut oil, lemon juice, maple syrup, egg and almond milk.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened
4. Let the batter sit for 10 minutes.
5. Heat and lightly oil a heavy cast iron skillet (or nonstick griddle) over medium-low heat.
6. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour small spoonfuls of batter onto the pan. Let the pancakes cook for about 3 minutes, until bubbles begin to form around the edges of the pancake.
7. When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
8. Top with maple syrup, chopped walnuts, and raisins.