High Fiber Weekday Pancakes

Make it the night before for the fluffiest high fiber pancakes.

You'll need:
1 cup of old fashioned rolled oats
1/2 cup of pancake mix (any flavor or plain)
1/4 cup of cake meal or flax meal
1/4 cup of all purpose flour
1/2 teaspoon of active dry yeast
1/2 cup of milk (almond or regular milk)
1/2~3/4 cup of cold water
2~3 tablespoon of extra virgin olive oil
2 eggs (or replace with 1.5 banana)
1 banana

Cold pancake batter good for a week
Mash the banana (and eggs) into paste, add milk. Mix in cake meal, pancake mix, and all purpose flour until well incorporated. Fold in the rolls oats, and add olive oil and yeast into the paste. Stir in water until no trace of oily residue. Leave covered in the fridge overnight. (Allow for at least 2" room between batter and rim of bowl.) The batter will thicken overnight once the roll oats have absorbed the liquids.

Griddle or pan?

• Skip the butter and lightly drizzle a favorite all-vegetable oil (I used corn oil but hazelnut would yummy as well) to a warm pan. 
• You will not need to coat the pan surface, the drizzled oil will leave beautiful griddle marks on your pan-cooked pancakes, and flavor the pancakes with its unique caramelization. 
• Heat the pan on low-medium heat. 
• Ladle/spoon the batter to the warm pan. It will not sizzle.
• On low-medium heat, cook the batter until the pancake forms its shape. It should rise and measure 3/4 inch to an inch tall and be porous before flipping is required.

Serve with your favorite syrups, honeys, jams, and or cream. Enjoy the pancakes!

This recipe makes 8 good sized pancakes.