• prep: 10 min
• cook: 12 min
• total: 22 min

servings:

i]Adapted from [Rachael Ray’s Oatmeal Cookie Pancakes [/i]

• 1 cup old fashioned oats (make sure they say gluten-free if needed)
• 1 cup flour mix A
• 1/2 cup dark brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 cup chopped walnuts (optional)
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (approximately 2 really ripe bananas), mashed up*
• 3/4 cup semi-sweet or milk chocolate chips
• 2 tablespoons butter (1/4 stick), melted, plus 1 tablespoon more for buttering the skillet
• Maple syrup or honey, for drizzling
• [i]*Note: Rachael Ray says, “If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.” Elle says, “Peel them first.”
• [/i]

Click Here For Step-By-Step Instructions