Banana
Oat Milk	ml
Egg
Vanilla Extract	tsp
All-Purpose Flour	g
Brown Sugar	tbsp
Baking Powder	tsp
Ground Cinnamon	tsp
Ground Nutmeg	tsp
Kosher Salt	tsp
Walnuts	g
Coconut Oil
Topping
Maple Syrup
Honey
Banana
Walnuts

1. In a big bowl, mash the bananas until smooth. Add the milk, egg, vanilla extract and whisk until combined.
2. Add the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir with a rubber spatula until just incorporated but no dry spots remain. Stir in the chopped walnuts.
3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
4. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 3 to 4 minutes more.
5. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
6. Serve immediately with sliced banana, walnuts, and maple syrup.

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