A recipe too good not to share!

We tried a new recipe from the Mayo Clinic this week and both of us loved it! We enjoyed these pancakes so much that we made them for a "breakfast dinner" on Wednesday, then again on Saturday and Sunday for breakfast. They taste a little like banana bread. We couldn't taste or feel the texture of the oatmeal at all. Here's the recipe as we made it (slight modification from the original):

Banana-oatmeal hot cakes

1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.

In a bowl, combine the flours, baking powder, baking soda, salt, ground cinnamon and cloves. Whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. Spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer.