Optional: Serve with Maple Pecan Bananas (below). These are also great with blueberries, chopped apple, strawberries, banana slices (cooked right in), or whatever else you can think of.

Adapted from BH&G Cooking For Two

1/2 cup milk
1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cinnamon
dash freshly ground nutmeg
1 beaten egg
1 tablespoon canola oil
1/2 teaspoon vanilla

In a small saucepan or microwave safe bowl heat milk until hot. Stir in oats. Cover and set aside.

Meanwhile, in a medium bowl stir together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.

In a small bowl stir together the egg, oil, and vanilla. Add the egg mixture and oat mixture all at once to flour mixture; stir just until combined.

Preheat a griddle or heavy skillet on medium heat. For each pancake, pour almost 1/4 cup of batter onto the hot, lightly greased skillet. Flip when the pancakes have bubbly surfaces and the edges are slightly dry. They are done when both sides are golden brown.

Makes 5 or 6 pancakes.

1 tablespoon butter
2 tablespoons maple syrup
1 banana, sliced
1/4 cup pecan pieces

Melt butter in a small skillet. Stir in maple syrup. Add banana slices and pecans and cook over medium heat for a few minutes. Serve.