It’s just dawned on me that this is our first pancake post yet! How we ever went this long without featuring these golden dessert-for-breakfast medallions is beyond me. Anyway, Felicia and I are always trying to make food that’s both nutritious and convenient, using ingredients we already have; thus, this recipe is a product of just that. Full of fiber and low on the glycemic index, oatmeal makes for a hearty alternative to flour in these Flourless Raspberry Oatmeal Pancakes.

Flourless Raspberry

Oatmeal Pancakes

Makes ~15 3-in pancakes

Ingredients

For the pancakes:

• 2 cups old-fashioned oats
• 1 1/4 cup buttermilk
• 1 large banana
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 tsp baking powder
• 1 egg
• 15 raspberries

For the raspberry maple syrup:

• 1 cup raspberries
• 1/4 cup maple syrup

Directions

1. In a blender, blend oats into a fine powder. Add in all the remaining ingredients (except the egg and raspberries) and blend until fully combined.
2. Add egg and pulse until the egg is fully incorporated. Let batter thicken for 5 minutes.
3. Meanwhile, make the raspberry maple syrup. In a small saucepan, bring raspberries and maple syrup to a boil. Mash raspberries with a wooden spoon and let sauce reduce to half (~2 minutes). Remove from heat and pass syrup through a strainer to remove the seeds.
4. Over medium heat, cook 2 tbsp-sized pancakes in an initially greased skillet. Immediately after ladling batter into the pan, flatten one raspberry into the center of the batter, and then conceal the berry with a small spoonful of batter. When bubbles break the surface, flip to cook the other side.
5. Serve with fresh raspberries, sliced bananas, and a drizzling of syrup.