Banana Oat Pancakes with Cinnamon Maple Drizzle

In a blender, combine 3 medium ripe bananas, 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract. Blend until smooth, about 30 seconds.

Add 1.5 cups rolled oats to the blender and pulse a few times to break down the oats slightly while maintaining some texture.

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

Pour the wet banana-oat mixture into the dry ingredients and stir gently until just combined. Let the batter rest for 10 minutes to allow the oats to soften and flavors to meld.

While the batter rests, prepare the cinnamon maple drizzle by combining 1/2 cup maple syrup with 1/2 teaspoon ground cinnamon in a small saucepan. Warm over low heat for 5 minutes, stirring occasionally, then remove from heat.

Heat a large non-stick skillet or griddle over medium heat. Add 1/2 tablespoon of butter and swirl to coat the surface.

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

Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through. Transfer to a warm plate and repeat with remaining batter, adding more butter to the pan as needed.

Serve pancakes stacked (3-4 per person), drizzled with the warm cinnamon maple syrup, topped with fresh berries, a sprinkle of chopped walnuts, and a dollop of Greek yogurt on the side.