Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Hearty Banana Oat Flapjacks (Low Cal/Diabetic)

2 large ripe bananas, peeled and sliced
1 T. granulated sugar
1 cup all-purpose flour
½ cup Quaker Oats (quick or old fashioned, uncooked)
1 T. baking powder
¼ t. ground cinnamon
¼ t. salt (optional)
1 cup fat-free milk
1 large egg, lightly beaten
2 T. vegetable oil
Aunt Jemima syrup, warmed
Banana slices (optional garnish)
Coarsely chopped walnuts or pecans (optional garnish)

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In medium bowl, combine banana slices and sugar; stir to coat slices with sugar. Set aside. In large bowl, combine flour, oats, baking powder, cinnamon and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.) Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease griddle. For each pancake, pour scant ¼ cup batter onto hot griddle. Top with four or five banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with warm syrup and, if desired, additional banana slices and nuts. Makes about 12 (4”) pancakes.