1/4 cup Chopped Pecans, Plus 2 tablespoons to garnish
Butter, For the griddle or skillet
Syrup, For serving
In a medium bowl, mix together the oats, bananas, and milk. Set them aside to let the oats soak and soften.
Preheat a pancake griddle or skillet over medium high heat.
In a large bowl, whisk together the flours, brown sugar, baking powder, kosher salt, and baking soda.
Beat the egg and oil into the wet oatmeal mixture, and then pour the wet mixture into the dry. Stir until just combined.
Butter the preheated surface and then pour the batter out about 1/4 cup at a time.
These pancakes will need to cook a little longer on the first side than most, so wait until the entire exposed surface is bubbly and the edges start to look as though they are cooking through.
Flip to cook the second side and then remove the pancakes to a plate.
Garnish the pancakes with more chopped pecans (and sliced bananas if you’d like!) and serve with syrup.
TIP: You can place the additional 2 tablespoons of pecans (for your garnish) in a DRY skillet over medium high heat for 1-2 minutes, tossing them periodically. Toasting the pecans adds extra crunch and flavor.