Whole Wheat, Oatmeal, and Banana Pancakes

Recipe View Transform the oats: In a blender, pulse the rolled oats until they reach a coarse flour consistency. (Approximately 1-2 minutes)

Recipe View Combine dry ingredients: In a large bowl, whisk together the oat flour, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt until thoroughly combined. (Approximately 1 minute)

Recipe View Combine wet ingredients: In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract. Gently stir in the mashed banana. (Approximately 1 minute)

Recipe View Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently until just moistened. Be careful not to overmix. Allow the batter to rest for 5 minutes. (Approximately 2 minutes)

Recipe View Cook the pancakes: Lightly grease a griddle with vegetable oil and heat over medium-high heat until a drop of water sizzles and evaporates quickly. (Approximately 3-5 minutes)

Recipe View Cook: Pour 1/4 cup batter onto the hot griddle for each pancake. Cook until bubbles form and the edges appear dry, about 2 minutes per side. Flip and cook until golden brown on the other side. (Approximately 4-6 minutes per batch)

Recipe View Serve: Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.