Melt–In–Your–Mouth Banana Pancakes
organic sprouted rolled oats
whole fat milk
TYH organic sprouted flour of choice
maple sugar or sucanat
large eggs lightly beaten
coconut oil, melted
very ripe bananas
Mix rolled oats and milk.
Stir in dry ingredients.
Stir in eggs and coconut oil.
Mash bananas with a fork and add to pancake batter.
Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
Heat skillet on medium low heat.
Lightly brush with coconut oil or melted butter.
Pour ¼ cup batter per pancake into skillet.
Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
Serve with warm maple syrup.
Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.