These whole grain banana pancakes have yogurts and oatmeal inside. They are a perfect breakfast that taste like a treat but have lots of good for you stuff mixed in.
In a small bowl, mix together the flour, oats, salt, baking powder, baking soda and cinnamon.
In a large bowl, mash banana until smooth.
Stir in the egg until well mixed. Then add milk, vanilla and yogurt, stirring until combined and smooth.
Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Heat a griddle or skillet over medium heat. Coat with oil (I used coconut oil, but vegetable oil would work fine).
Once hot, spoon batter onto pan 1/4-1/3 of a cup at a time. The batter is relatively thick, but if you work quickly you can spread it into circles.
Cook for about a minute on the first side. They are ready to flip when they begin to bubble. Flip and cook on the other side for another 2 minutes or until cooked through.
Notes
If you want to keep your pancakes warm as you finish the batch, you can place them in a 200 F degree oven until ready to serve.