Hearty Banana and Oatmeal Pancakes - Game Day Breakfast Recipe (With Vegan Options)

Today's a double header at the soccer field, so I wanted to make something that will really stick to my little guy's ribs.  Also I indulged myself with a fancy shmancy new double burner griddle, so of course I had to break it out right away.  Still no camera though, so this is another recipe without photos.  But y'all know how to mix batter and turn flapjacks right?  So let's get on with it!

2 cups of oats (these pancakes definitely had a bit of chewy bite to them.  If you want them softer, pre-soak the oats in the milk for an hour or even overnight)
2 cups of whole grain pancake mix (I like the bulk bin stuff from the natural grocery store.  Most mixes are vegan, by the way.)
2 cups of plain yogurt (feel free to substitute vegan yogurt, or allow some soy milk to curdle with a bit of vinegar to make a vegan buttermilk)
2/3 cup of milk (or soy/almond/rice, etc)
1 large mashed banana
2 home grown eggs (or 1/3 cup of apple sauce, or vegan egg substitute...  heck, even silken tofu would probably work)
1 T. cinnamon
1/2 t. grated nutmeg
1 T. ground flaxseed
1 cup of nuts (optional) - walnuts, pecans, sunflower seeds, pumkin seeds, or a blend

This is going to make a much thicker batter than you are probably used to, so you're going to want to make them small, and cook over medium heat (or lower).  A great big griddle like mine (!) makes a million silver dollars in short order, plenty to stock up the freezer for a quick breakfast on the go.  I serve my boys a tottering tower of teeny pancakes, with a little ramekin of dip (warmed peanut butter, nutella or maple syrup).

Yum!!!