Fluffy Mini Banana Oat Pancakes with Nuttinosh Pistachio Butter

Ingredients

• 1/4 cup whole wheat flour

• 1/4 cup oats

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 1 mashed ripe banana

• 1 egg

• 2 TBS oil of choice

• 1/2 cup warm milk of choice (or water)

• Pinch of sea salt

• 1/2 tsp cinnamon

• 1/2 tsp apple cider vinegar

Optional Add-Ins

• Chocolate chips

• Chopped nuts

Topping

• Generous spoonfuls of Nuttinosh Pistachio Butter

• Fresh strawberries

• Drizzle of maple syrup or honey

Instructions

1. In a bowl, combine the whole wheat flour, oats, baking powder, baking soda, sea salt, and cinnamon.

2. Add the mashed banana, egg, oil, and warm milk (or water). Mix until smooth. Let the batter rest for a few minutes while heating your cast iron pan over medium-low heat.

3. Stir in the apple cider vinegar gently and let the batter sit another 2–3 minutes. Small bubbles will begin to form, helping create fluffy pancakes.

4. Fold in any optional add-ins like chocolate chips or chopped nuts.

5. Lightly grease your cast iron pan. Spoon about 1 TBS of batter per pancake onto the pan to create mini pancakes. Cook for about 2–3 minutes per side, until golden brown and cooked through.

6. Stack warm mini pancakes and finish with generous spoonfuls of Nuttinosh Pistachio Butter while still warm so it melts into every layer. Top with fresh strawberries and a drizzle of maple syrup or honey if desired.

Notes

• For extra fluffy pancakes, avoid overmixing the batter.

• Letting the batter rest helps soften the oats and improves texture.

• These mini pancakes are perfect for little hands, cozy brunch spreads, and slow family mornings.