This recipe was previously featured on Go Dairy Free with permissions from the recipe author, and for good reason, it is a family winner! It seems the oats give these cakes a "nutty" taste.

Oatmeal and Banana Pancakes

Recipe by Erika Waz of Kids Cuisine and Tummy Treasure.

"Make sure you allow plenty of time for the oats to do their soaking. Serve with extra sliced bananas, and warm maple syrup, if desired."

2 cups rice, almond, or oat milk
1-1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs — beaten
1/4 cup vegetable oil [use canola, extra-ligh olive, coconut, or grapeseed oil for soy-free]
1 ripe banana — mashed with a fork

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes.

In another bowl, stir together flours, wheat germ, sugar, baking powder, and salt.

Beat eggs, oil, and banana together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).

Heat a large greased skillet over medium to medium-high heat or a griddle to 350ºF.

Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.

Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown.

Hold pancakes in a 200ºF oven until ready to serve.

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