Banana Oat Pancakes

 I love love love breakfast. This is no secret to anyone that knows me. I could eat breakfast for every meal of every day and be okay with it. So, when I originally saw this recipe on Pinterest, I fell in love with it. These pancakes looked so fluffy and delicious, and with some extra ingredients, they're a little fancier than your average pancake.

The original recipe is from a website called cookie + kate. I had originally planned to just make the pancakes as per the recipe, but I usually have a hard time following directions - my mom can tell you that ;). I made a few tweaks and made it more delicious! (Well, I can't really say that its more delicious, because I never tried the originals...)

My work station... with crutches. Ha.

Banana Oat Pancakes Yields: 9-10 pancakes

• 3 small bananas 
• 1 Tbsp coconut oil, melted (you can use butter if you don't have coconut oil)
• 1 Tbsp lemon juice
• 1 Tbsp raw honey (or regular - I just have a mild obsession with raw honey), syrup
• 2 Tbsp almond butter (or any nut butter you have on hand)
• 1/2 c. cooked quinoa
• 2 eggs *
• 1 c. oat flour *
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp ground cinnamon
• 1 tsp nutmeg
• 1/8 c. almond milk or preferred milk (optional

*I have extra large eggs, so I used one egg and one egg white

*if you do not have oat flour, you can put one heaping cup of old fashioned oats into a food processor or a blender until it makes a flour.

1. In a mixing bowl, combine the mashed bananas, coconut oil, lemon juice and honey.
2. Mix in the almond butter; then beat in the eggs.
3. Stir in the quinoa, salt, baking soda, cinnamon and nutmeg until thoroughly mixed.
4. Mix in the oat flour until thoroughly moistened. Optional: mix in the milk to make the batter less thick.
5. Let the batter sit for about 10 minutes. Begin to heat a cast iron skillet over medium low heat. 
6. Pour pancakes into the pan. I used a 1/4 c. measuring cup to do make this easier, and to make the pancakes relatively even. Cook for 3 minutes on one side then flip to cook about 70 seconds on the other side. 
7. Serve immediately or keep warm in a low temperature (170 is the lowest mine will go) oven. 

I served mine with a peanut butter maple syrup. For 3 pancakes, I put 1 Tbsp peanut butter in a small bowl in the microwave for about 35 seconds. When it was melted, I mixed 1 Tbsp syrup into the peanut butter and immediately poured over the pancakes. (Do not put the peanut butter and syrup into the microwave together; that will cause you to make a peanut butter caramel. Not that I did that...)

If you're not a peanut butter fiend like I am, these would be well garnished with some sliced bananas and some chopped pecans.

Enjoy!