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Banana Oatmeal Pancakes

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Ingredients
  

  • 1½ cups rolled oats I used Bob's Red Mill gluten-free
  • 1¼ cups mashed banana about 2 very large bananas
  • ½ cup nonfat plain Greek yogurt
  • ½ cup almond milk or other milk you use
  • 3 large eggs
  • 1 tablespoon honey
  • 1½ teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • 1 tablespoon powdered peanut butter optional

Instructions
 

  • Place the oats in the bottom of a blender. Pulse a few times to grind and break up, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, powered pb, and nutmeg.
  • 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 sit 10 minutes.
  • Heat a griddle over medium heat. Spray lightly with olive oil or melt a little butter in the pan. Pour ¼ cup of batter onto the hot griddle bake 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.
  • You can freeze these in a single layer on a lined pan - once frozen then transfer to a ziplock bag to keep in freezer.
  • Otherwise they will stay fresh in the fridge for 2 days. Just reheat in oven or toaster oven when ready to eat.