{GF} Banana Oat Pancakes

This is another recipe that I've had in the drawer for about 6 months - I make them almost once a week, and they go over SUPER well with everyone who's sat at my table. (The other possibility is that the kids have all just been super polite & asked for 2nds & 3rds just to suck up, but considering they've been mostly 2 & 3 year olds, I highly doubt that situation.)

I came across the simple banana egg pancake last fall and tried it out, but it was just too.... sweet & banana-y for me, and not nearly filling enough. I also found that the batter didn't cook well or flip well, so I made some adjustments. This recipe doesn't taste nearly as much like bananas, but is sweet enough that you don't need to add syrup to it.  If I have mini semi-sweet chocolate chips in the house, I'll usually add a small handful of them just for the heck of it.  They're not light & fluffy, like 'normal' pancakes, but we do like them an awful lot in this house!

{GF Banana Oat Pancakes
Makes ~12 4" pancakes.
Ingredients:

• 6 eggs
• 3 bananas - spotty to brown
• 3/4-1 cup oats, ground in a coffee grinder or blender
• 1/2 tsp vanilla
• 1/2 tsp salt
• a dash of cinnamon
• handful of mini chocolate chips, if desired
• 1tbsp coconut oil or butter

Directions:

• Mash bananas in a large bowl. Or, if using a KitchenAid, just put bananas in your bowl & run on high for a few minutes with whisk attachment.
• Add remaining ingredients & mix on medium until very well blended. Let batter sit for 5-10 minutes.
• Heat pan on stove over medium-low heat, add some coconut oil or butter. 
• Pour batter onto heated greased pan in 1/4 cup portions. Let cook for about 3 minutes, then flip & cook for another 3 minutes.
• Serve with butter or coconut oil. If you like it sweeter, add a touch of syrup.