Eat These Oatmeal Banana Pancakes.

I came up with this recipe because I have been desperately searching for more foods that my son will actually eat. He used to eat everything, and suddenly, he's decided to be picky and eat about four foods: oatmeal, waffles, sausage. Okay, that's three foods. So you see, I've been having some troubles. I decided that no child could resist a pancake, especially if it contains one of his chosen, anointed foods. Plus, oatmeal is so healthy and hearty, I love sneaking a cup of it into baked goods when I can. It's one of those weird woman ticks I have. Like, let's add oats to everything. I don't know why I am that way, guys.

But these pancakes turned out SO GREAT. They are healthy (you know, for a pancake?), heartier than your average pancake, and really sustain you for the day. It's a great Saturday-morning-before-we-do-yard-work kind of breakfast. And thankfully, Everett gobbled these up like they were waffles. Well, we might have called them waffles. For his sake :)

- 1 cup oats
- 1.5 cups flour
- 1 banana, mashed
- 1 egg
- 1 cup whole milk
- 1 tbsp. brown sugar
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- a pinch of salt
- cinnamon, to taste
- oil or butter, for the pan
- butter, maple syrup or fruit topping to taste

1. *Optional first step: You can grind the oats in a food processor or high-powered blender to achieve a fine, flour-like powder. It's not necessary for the recipe, but I've made it both ways and both are great. It just depends if you like the texture of oatmeal in your pancake or not.

Combine all the dry ingredients in a large mixing bowl: oats, flour, brown sugar, baking powder, baking soda and salt. Mix well.

2. Now combine all the other ingredients: mashed banana, egg and milk. Whisk until well combined.

3. Pour the wet ingredients into the dry ingredients and mix well.

4. Pour a palm-sized amount of batter onto a skillet heated over medium. This is where I like to sprinkle a little dash of cinnamon on top of each cooking pancake, so it's absorbed at the surface of the cake. I don't know why I do it, I just always have. Cook until you start to see little bubbles form, then flip! Voila. Your perfect pancake.

5. Repeat a zillion times. I like to keep my cooked pancakes warming in the oven on 200 degrees. But you might have a family that is happy to dive in and start eating without you! Serve with a bit of butter and maple syrup, some fruit on top, or my personal favorite, smothered with this roasted pumpkin + apple butter. Deeeeeeelish. Let's just have a moment and drool, shall we?

These pancakes are so hearty and warm for a cold autumn or winter's morning. Or for any morning of life. Because really, when are pancakes such a bad idea?

Required listening while creating these bad boys. Because it reminds me of when me and Stevie were dating and we used to make banana pancakes (while listening to this song!) for our families on Saturday mornings. Good times, guys.