BANANA OAT PECAN PANCAKES

I have been on a pancake kick lately. I sort of combined a few recipes I've used, made a few things up, and came up with these. I wanted to omit flour, so I used Quaker Oats instead. I also used almond milk instead of whole milk and this recipe uses an over-ripe banana. I think these offer a healthy alternative to regular pancakes, but add a little bit of sweet flare with the caramel pecans.

WHAT I USED:

2 cups rolled oats

1 cup unsweetened almond milk

2 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp cinnamon

2 tablespoons sugar

1/2 cup chopped pecans

1 tablespoon brown sugar

1 tablespoon butter

WHAT I DID:

In a dry pan over medium heat, I threw in the pecans and left for 2 minutes. Then add brown sugar and butter and mix together for a few more minutes until creamy. Move them into a bowl to the side to make pancake mix.

Heat your skillet over medium heat with coconut oil or cooking spray.

Prepare your pancake mix by adding all ingredients into a blender and blend thoroughly. Pour desired amount for each pancake onto your skillet and flip when bubbles form in the middle.

For serving, sprinkle some caramel pecans over each pancake, add a pinch of powdered sugar for look, and enjoy!