From Nourish, by Reshma Shah, MD, MPH, and Brenda Davis, RD

These dense, hearty pancakes are fabulous! Try them the traditional way using date syrup, or add sliced bananas or a fruit compote, or simply spread them with a nut butter for a tasty handheld pancake treat. No matter how you serve them, they’re sure to be satisfying, nutritious, and delicious!

Makes 10–12 pancakes.

Ingredients:

1½ cups rolled oats

3 tablespoons ground flaxseeds

1½ teaspoons baking powder

1 teaspoon cinnamon

⅛ teaspoon nutmeg

2 ripe bananas, mashed (about 1 cup)

1½ cups nondairy milk

½ teaspoon vanilla

⅓ cup coarsely chopped walnuts

1.             In a blender, pulse the oats, flaxseeds, baking powder, cinnamon, and nutmeg to a flour-like consistency.

2.             Put the bananas, nondairy milk, and vanilla in the blender with the oat mix and pulse until just mixed into the batter.

(You want the walnuts to remain in chunks.)

3.             Place a large nonstick skillet on medium heat. Make sure the pan is hot enough that drops of water dance when a few are dropped on the surface.

4.             Make three small pancakes using about ¼ cup of the batter per pancake. Spread the batter with a spatula so the pancakes are not too thick. Cook about 2–3 minutes until bottoms are browned. Flip and cook about 2 minutes on the other side.