“Pancakes, griddlecakes, flapjacks—whatever you call them, are deliciously decadent but will leave you feeling full and groggy. This take on them on the other hand has the appearance of a pancake but packed with the protein, potassium, fiber and energy best needed to start the day off right.” − Claire Matern, KDHamptons contributing food editor and founder of ACheesemongersdaughter.com

For one serving (4-5 pancakes)

1/2 cup old fashioned oats
1 large ripe banana
1 large egg
milk (or substitute) of your choice, optional or if needed to thin out the batter

Additional add-ins
flax meal
chia seeds
walnuts
pecans
slivered almonds
fresh berries

1. Preheat the griddle
2. In a food processor or strong blender, mix all the ingredients together until they form a batter. Add a touch of milk if the consistency is too thick (it should resemble traditional pancake batter). Add flax, chia and/or another addition and blend well into the batter
3.  Lightly grease the hot griddle with coconut oil or safflower/canola oil, ladle the batter and sprinkle with walnuts, pecans, blueberries, raspberries, or any nut or fruit of your choice and cook until small bubbles begin to appear on the surface
4.  Flip and cook for an additional minute or two and serve hot with agave, honey, or maple syrup and additional fresh fruit

Extra pancakes can be frozen and popped into the toaster to eat on the go.

For more great recipes from Claire Matern go to: www.acheesemongersdaughter.com
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