Oatmeal Pancakes

Ingredients

• • Rolled Oats: 1 ½ cups (150 g)
  • All-Purpose Flour (or whole wheat flour): ½ cup (60 g)

• • Baking Powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Ground Cinnamon: 1 teaspoon

• • Eggs: 2 large
  • Milk (or plant-based milk): 1 cup (240 ml)
  • Banana (ripe, mashed): 1 medium (optional for sweetness)

• • Honey or Maple Syrup: 1 tablespoon (optional)
  • Vanilla Extract: 1 teaspoon
  • Butter or Oil: For greasing the pan

Directions

1. 1. Blend the Oats:
      • Place the rolled oats in a blender or food processor and pulse until they form a fine flour-like consistency.

1. 1. Mix Dry Ingredients:
      • In a large bowl, combine the blended oats, all-purpose flour, baking powder, salt, and cinnamon. Mix well.
   2. Prepare the Wet Ingredients:
      • • In a separate bowl, whisk the eggs, milk, mashed banana (if using), honey or maple syrup, and vanilla extract until smooth.

   3. Combine the Mixtures:
      • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes to thicken slightly.

1. 1. • • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
        • Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
        • Flip and cook the other side for another 2 minutes, or until golden brown
        • .Cook the Pancakes:
   2. Serve:
      • Stack the pancakes on a plate and serve warm with your favorite toppings.

Serving Suggestions

1. 1. Top with fresh berries, sliced bananas, and a drizzle of honey or maple syrup.
   2. Add a dollop of Greek yogurt and sprinkle with granola for extra crunch.

1. Spread with nut butter and top with a sprinkle of chia seeds.
2. Serve with a side of scrambled eggs or turkey bacon for a hearty meal.
3. Dust with powdered sugar and serve with a lemon wedge for a fresh twist.