Whole Grain Banana Pancakes with Greek Yogurt

In a large bowl, whisk together 1.5 cups whole wheat flour, 1 cup rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

In a separate bowl, mash 3 medium ripe bananas until smooth with minimal lumps.

Add 4 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons honey to the mashed bananas and whisk until well combined.

Gradually stir in 1 cup milk to the banana mixture and mix until smooth.

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

Let the batter rest for 5 minutes to allow the oats to soften slightly.

Heat a non-stick griddle or large skillet over medium heat and lightly coat with cooking spray.

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

Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more cooking spray as needed.

While cooking pancakes, prepare the yogurt topping by placing 2 cups Greek yogurt in a bowl and stirring until smooth.

To serve, place 2-3 pancakes on each plate, top with 1/2 cup Greek yogurt per serving, 1/2 cup mixed berries, a sprinkle of chopped walnuts, and a drizzle of maple syrup.