1/2 cup whole wheat flour
1 cup regular oatmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice (or just cinnamon with a dash of nutmeg)
1 cup almond milk (estimate)
2 over-ripe at-least-half-black bananas
1/2 tsp vanilla extract
1 tbsp coconut oil
1/4 cup toasted, chopped pecans and/or walnuts
Combine flour, oatmeal, baking powder, salt, and pumpkin pie spice in a bowl. Add almond milk just until it's moist and barely stirrable with a wooden spoon. This is important - you don't want to add any more moisture than you absolutely have to.
Break bananas into 1 or 2 inch pieces and drop into bowl. Use the back side of the spoon to mash the banana pieces against the side of the bowl until flattened. Stir together to combine bananas with mixture.
Add vanilla extract and coconut oil then stir to combine.
Add chopped pecans/walnuts and stir. If your coconut oil is not liquid (it becomes solid at like 76F degrees) you can put the hot pecans/walnuts on top of it, in the bowl, to melt it.
Cook on skillet or griddle at low heat, preferrably in some coconut oil to help prevent sticking. We use "simmer" on our electric stove. After about 5 minutes you will either start to smell it or see the top stop glistening (or both!). Check the color on the bottom with a spatula and don't flip unless it's a golden brown (nice and crispy!). Cook for another 2 minutes on the other side or until it's golden brown and crispy as well. Enjoy!
P.S. - Save the batter, don't make extra. These are 10x better when fresh-cooked!