Whole Grain Banana Pancakes

In a food processor, pulse 1/2 cup rolled oats until finely ground but not powdery.

In a large bowl, whisk together 1 cup whole wheat flour, ground oats, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

In a separate bowl, mash 3 medium ripe bananas until smooth with some small chunks remaining.

Whisk 2 large eggs into the mashed bananas, then add 3/4 cup Greek yogurt, 1/2 cup milk, 1 teaspoon vanilla extract, and 2 tablespoons honey. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

Fold in 1/4 cup chopped walnuts, reserving some for garnish if desired.

Let the batter rest for 5 minutes while heating a large non-stick skillet or griddle over medium heat.

Add 1/2 tablespoon coconut oil to the skillet and swirl to coat the surface.

For each pancake, pour about 1/4 cup batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more coconut oil to the pan as needed.

Serve warm with additional sliced bananas, a drizzle of honey, or a dollop of Greek yogurt if desired.