Banana-Oat Pancake

These light and fluffy banana-oat pancakes taste exactly like banana bread, with a subtle sweetness derived from slightly overripe bananas.

The more ripe the bananas, the sweeter the pancakes! The perfect bananas will be soft to the touch and have some dark stains on the skin. Cinnamon, sliced bananas, maple syrup, and chopped walnuts are ideal toppings for this simple meal.

Oat flour is simply ground up oats, and oats provide numerous health advantages. For starters, oats are a complete grain, which are high in vitamins, minerals, fiber, and antioxidants. 

Fiber in healthy grains, especially oats, lowers cholesterol, regulates blood sugar, and keeps things moving through your digestive tract. Oats are also a significant source of plant protein and iron.

People with celiac disease or gluten sensitivity should look for oat flour labeled "gluten-free," as oats are frequently cross-contaminated with wheat and barley.

While bananas are most recognized for their potassium content, they include a variety of other nutrients as well. Bananas have high levels of vitamin B6, as well as vitamin C, copper, and manganese. 

Bananas may help protect your heart, lower blood pressure and stroke risk, and improve mood.

Bananas should be somewhat overripe. Look for bananas that are tender to the touch and have dark stains on their skin. The more ripe the bananas, the sweeter the pancakes. If you don't have ripe bananas on hand, ripen them quickly in the oven or microwave.

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