Oatmeal buttermilk pancakes

For 16 pancakes (4ppl):

• 2 cups oats
• 1/2 cup plain flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup light olive or macadamia oil
• 1 teaspoon vanilla extract
• 2 bananas, chopped

Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, oil and vanilla in medium bowl. Add to dry ingredients; whisk until blended. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)

Preheat oven to low. Heat oil in large skillet over medium heat. Working in batches, ladle batter by 1/4 cupfuls into skillet. Place banana chunks on each. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.