I love a good pancake, and while there is something delightful about the traditional fluffy buttermilk type, my preference skews toward a heartier, healthier, but no-less-delicious specimen. These lovelies are packed with good-for-you banana and oats for the perfect morning fuel-up. If you have any leftovers, they heat up nicely the next day. 

Banana-Oatmeal Pancakes 

Makes about 12 pancakes, 6 servings (2 pancakes per serving)
Adapted from a recipe in The New Mayo Clinic Cookbook

½ cup regular or thick-cut oats
1 cup water 
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil or melted coconut oil
½ cup whole-wheat flour
½ cup whole-wheat pastry flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup low-fat milk
¼ cup nonfat plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are tender and somewhat creamy, about 3 minutes. Stir in the brown sugar and the oil and set aside to cool slightly.

In another bowl, combine the two flours along with the baking powder, baking soda, salt and cinnamon. Whisk to blend.

Once the oat mixture has cooled a bit, add the milk, the yogurt and the mashed banana. Stir until well blended, then beat in the egg.

Add the flour mixture to the oat mixture and stir just until moistened—don’t overmix!

Place a nonstick griddle or frying pan over medium heat. When the pan is hot (a drop of water flicked on the surface will sizzle), spoon ¼ cup batter per pancake onto the surface. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned. (This takes about 2 minutes, but will depend on your stove and your pan.) Flip with a spatula and cook until the bottom is well browned and the pancake is cooked through, about a minute or two longer. Repeat with the rest of the batter.

Drizzle with maple syrup or honey, or top with jam, as desired.