Whole Grain Banana Bread 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, the ground oats, 2 tablespoons ground flaxseed, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.

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

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

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay - do not overmix.

Fold in 1/3 cup chopped walnuts, reserving a few for garnish if desired.

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

Melt 1/2 tablespoon butter in the skillet. For each pancake, pour about 1/4 cup batter onto the hot surface.

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown and cooked through.

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

Serve pancakes warm, topped with fresh berries, a sprinkle of reserved walnuts, and drizzled with pure maple syrup.