The bananas and oatmeal in these pancakes make them so satisfying they won't leave you hungry before lunch. And they freeze so well that when you reheat them they taste like they're fresh off the skillet. Do yourself a favor and make a double batch. That way the morning you make them will be blissful, and so will many mornings after!
Combine flour, baking powder, salt and oatmeal in a large mixing bowl and stir well
Combine cooled butter, milk, eggs and mashed banana in another bowl
Mix wet ingredients into dry ingredients and stir until just combined. There should be some lumps
Cook pancakes in a medium-high skillet until golden brown. Flip and cook until golden brown on other side.
If you plan to freeze leftovers, cool pancakes completely on a cooling rack and place layers of wax paper in between pancakes so they don't stick together.