Serving Size: The recipe makes about 7 large pancakes, so can serve 2-3 people depending on serving size. Nutrition facts are for half of the recipe. If you make 3 servings form the recipe, each serving is 248 calories with 1F/49C/6P. You can also omit the maple syrup for a lower-calorie sugar-free recipe.

Method: I prefer to make the oat flour in a blender then transfer it to a mixing bowl (mash banana in bowl first) to mix the batter. While the blender method is convenient, using a bowl results in less clean up and less wasted batter stuck in the blender.

Storing: Leftover pancakes can be stored in a sealed container in the fridge for 3-4 days or frozen for up to 3 months. Either freeze on a baking tray before transferring to a freezer bag or sealed container or freeze the pancakes with a piece of parchment paper between them to prevent sticking. Pancakes can be reheated from frozen in the microwave, oven or pan or thawed and reheated in a toaster.