Banana-Nut Oat Pancakes with Vanilla Maple Syrup

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Banana-Nut Oat Pancakes with Vanilla Maple Syrup
Serves:  about 1 dozen
  • ¾ cups old-fashioned oats
  • ½ cup buttermilk
  • ¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 1 medium ripe banana, diced
  • ¼ cup chopped walnuts
  • 1 cup pure maple syrup
  • 1 vanilla bean, split lengthwise and seeds scraped and reserved
  • Garnish: sliced banana, chopped walnuts
  1. In a small bowl, stir together oats and buttermilk; let stand for 20 minutes.
  2. In a large bowl, whisk together flour and next 5 ingredients. In another small bowl, whisk together eggs, milk, and extract. Stir egg mixture and oat mixture into flour mixture just until combined; fold in banana and walnuts.
  3. Spray a large griddle or nonstick skillet with cooking spray, and heat over medium heat. Drop batter by ½ cupfuls onto hot pan, and cook for 3 to 4 minutes or until edges are dry and bubbles form in center of pancakes. Turn and cook for 1 to 2 minutes or until browned.
  4. Meanwhile, in a small saucepan, heat maple syrup and reserved vanilla bean seeds over low heat until warm and fragrant (do not let boil). Serve with pancakes. Garnish with banana and walnuts, if desired.